Kaiseki continues – Menu Planning

Posted on Oct 18, 2012 in Hiroko's Blog

What Kaiseki chef or Japanese chef in general consider when he or she plans the menu are;

1. Seasonal ingredients, including seasonal herbs
2. Ingredients from water, river, mountain and field
3. Regional specialty food products
4. Five taste sensations
5. Five colors
6. Different temperature
7. Different texture
8. Bowls and dishes

Bowls and plates in which a chef serves his or her prepared food plays a important role. They come in diverse variety in color, shape, depth, pattern and materials – ceramic, porcelain, wood, lacquered wood and glass. A food prepared by a certain cooking techniques is arranged in a bowl or plate, which has specific size, shape and depth for that preparation technique. Wanmono is served in a lacquered, wooden soup bowl with a lid. Mushimono is served in a porcelain bowl with a lid. Yakimono is served on a flat porcelain or ceramic plate. During the planning of his or her menu, a Japanese chef not only search and choose ingredients for a dish, but also a bowl and plate which fits to his or her creation.