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Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals. [2] [3] [1]
A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products. [41] Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though there are low-sodium versions of these available.
During the Muromachi period after the shōgun Ashikaga Yoshimitsu in the 14th century, developed an elaborate formal system of meal-serving, known as (honzen-ryōri (本膳料理). [1] It would begin with the shiki-sankon ( 式三献 , "triple round of drinks" ) , [ 2 ] the remnant of which is the san san kudo ( 三三九度 ) exchanged between ...
Because the appearance of food is important in Japan, parents must be sure to arrange the bentō in an attractive way. [47] A parent may prepare a leaf cut-out in fall, or cut an orange into the shape of a flower if the season is summer. It is not uncommon to see seven different courses within a bentō.
Amanattō: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year.
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This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.