Abstract

From the History of Japanese Cuisine, We Understand Kaiseki
Unveiling the Essence of “Kaiseki,” a Pillar of Washoku—Japan’s Intangible Cultural Heritage

In the world of chanoyu (the Way of Tea), kaiseki is the culinary component of the formal tea gathering (chaji), considered the ultimate expression of hospitality. This meal—served as a prelude to enjoying the finest bowl of tea—cannot be understood apart from the long evolution of Japanese cuisine itself.

In this book, historian and tea practitioner Toru Yoda traces the transformation of kaiseki in the context of Japanese food culture. He explores how factors such as new tableware, the development of seasonings, and advances in transportation shaped the style and philosophy of kaiseki through the centuries.

Based on prior scholarship yet written in an engaging and accessible style, the book offers vivid depictions of representative menus from each historical era, revealing how the aesthetic and structural forms of Japanese cuisine have led to the kaiseki we know today.
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Contents
1. What Is Kaiseki?
2. How Did Kaiseki Evolve?
3. On Tableware
4. On Rice and Soup
5. On Mukozuke and Pickles
6. On Wan-mori and Clear Soups
7. On Grilled Dishes
8. On Sake and Hassun
9. On Sweets
10. Kyoto Cuisine and Edo Cuisine
11. Modern Kaiseki

Author’s Information

Born in 1977 in Yamanashi Prefecture.
Holds a Ph.D. in Fine Arts from the Graduate School of Tokyo University of the Arts.
Currently serves as Head Curator at the Toyama Memorial Museum.
His fields of specialization are modern Japanese art history and the history of the tea ceremony.