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Name: Traditional Kaiseki Ryori: A Seasonal Japanese Multi-Course Meal
Prep time: 60 min
Cook time: 45 min
Yield: 2
Cuisine: Japan
Ingredients: *Sakizuke (Appetizer)**; 4 fresh sea scallops, halved; 1/2 cup sweet corn kernels, fresh or frozen; 1 small shiso leaf, finely shredded; 1 teaspoon yuzu zest; 1 teaspoon soy sauce; 1 teaspoon mirin; 1/2 teaspoon dashi stock (cold); *Hassun (Seasonal Platter)**; 2 slices of cooked hamaguri clam (in shell); 1 small piece of grilled ayu (sweetfish) or mackerel; 1 piece of grilled eggplant, sliced and seasoned; 1 chestnut, boiled and peeled; 1 small ginkgo nut, boiled; 1 small bunch of baby greens (mizuna or shungiku); 1 edible chrysanthemum flower petal; *Takiawase (Simmered Dish)**; 1/2 block firm tofu (150g); 1/4 kabocha squash, peeled and cut into wedges; 4 green beans, trimmed; 1 cup dashi stock; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon sugar; *Mukozuke (Sashimi)**; 100g very fresh tuna (akami), sliced; 100g very fresh sea bream (tai), sliced; 1 tablespoon soy sauce for dipping; 1 teaspoon wasabi paste; Shiso leaves for garnish

Kaiseki

🇯🇵 Japan

Kyoto

Traditional multi-course Japanese meal

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Ingredients

Assorted dishes and seasonal ingredients

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