It’s been a while since I had a shock from hearing Japanese Dashi was mixed with milk on some TV chef’s programme.
Why not !!
Kombu and Bonito Dashi is hitting the general palette of the diner in the world. They are more accessible ever than before (even in supermarkets etc.), I am only happy to see that true Japanese taste is accepted, not only Sushi and not only in cosmopolitan cities.
And of course, there is a new trend to say ‘Kaiseki-style’.
Before that takes the storm to be a super trendy word in restaurant’s menu, I would like to say a thing or two about it.
Kaiseki is a very special way to serve a meal originated in Kyoto. Kaiseki is, strictly speaking, served in Kaiseki restaurants only.
It is so special that it is not an entirely familiar style of dining for everyone in Japan, … actually.
The Kaiseki is served in a private room. A group of customer never share a room with others. The main goal of serving is to care for the guests’ health and, at the same time the happy dining experience.
A rather tiny potion of dishes is brought little by little in Kaiseki restaurant.
Okami-san (usually a wife of the head chef) is caring/feeling how you are dining with your guests through paper-filled door. (This is known as Reading-the-air in Japan. But she is not spying!). Having a lot of conversations or having a business talk, or a friendly gathering, all matters to her.
Okami-san will bring freshly prepared dishes slowly if you are trying to acquire each other or are in the middle of business conversation. Perhaps she brings more drinks with interrupting manner if your conversation gets intensive etc.. Role of Okami-san in Kaiseki serving is utterly important.
That also depends on the relationship between you and Okami-san, needless to say.
While the source of the food supply is already limited in the kitchen, Kaiseki chef tries to offer the most dynamic possible way of dining together with the most well-attended Okami-san. Serving for the most beneficial dining experience for each group of customers dining in the same evening is a kind of great skill.
Western-style dinner, such as the French course menu is served softly- suggested- grouped- dishes on each plate of food. Chef’s intention on the plate is to be tasted alone/together. It’s prepared that all on the plate goes well with each other.
Kaiseki, strictly, is served one by one. Or tiny few dishes at the same time. The chef prepares Kaiseki intends to build your mood up for what comes next followed by Japanese food serving philosophy like what to eat first and what not to serve before a certain dish etc…. slowly & well digested, feeling after the meal is energized yet light.
