Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi RestaurantThe specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery.Kaisekicelebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master.Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honored guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms. |
Other editions - View all
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant Yoshihiro Murata No preview available - 2012 |
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant Yoshihiro Murata No preview available - 2012 |
Common terms and phrases
1/2 teaspoon bamboo shoots basic recipes Blanch boiling water bowl carrots chopped Combine cook cuisine daikon dashi Deep-fry dish drain dried bonito flakes egg yolk eggplant fillet fish flavor fuki garnish ginkgo ginkgo nuts grated wasabi grilled hamo Hassun heat ice water ingredients Japanese mustard jelly Kabosu kaiseki karasumi Kikunoi kinome kinome leaf buds kombu konowata kuwai Kyoto let cool light soy sauce lily bulbs lotus root matsutake meat mirin mixture from step mushrooms Peel pepper pickled plums plunge into ice rapini regular soy sauce remove Rinse sake Sakizuke sashimi sea bream sea cucumber sea eel sea urchin sea urchin roe season serving pieces sesame seeds shrimp simmer skewer slices soak soup sprinkle squid steam sudachi sugar sushi rice sweet syrup Tablespoons Tablespoons light taste teaspoon light teaspoon mirin tilefish tofu Tosa-zu turnips vinegar wakame wasabi white miso paste winter melon wrap Yakimono yuzu yuzu skin