Cooking Lecture: Japanese – 「春の会席」 八寸 ”Haru no Kaiseki – Hassun” (Springtime Kaiseki – Seasonal Appetizers)
Image by panduh
We had a lecture on Japanese Kaiseki cuisine. It is a full 7 or 9 course meal and is considered the most formal, elaborate and refined of Japanese cuisines.
This is the ”Hassun”. It usually consists of several small hors d’oeuvre-like foods to represent the current season and/or seasonal ingredients. Common springtime symbols are sakura (cherry) and ume (plum) blossoms, bamboo shoots, various green mountain vegetables, etc…
Pictured here from left to right are akagai (blood clam) and spring onion miso salad, fried shirauo (icefish), and fried taranome (angelica) tips.