page_title: Food presentation
section_title: Kaiseki
hierarchical_section_title: Food presentation / Contemporary / Japan / Kaiseki
caption_attribution_description: English: Kaiseki cuisine in Kyoto, Japan
context_page_description: Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
  The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.
  Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally, Medieval aristocrats hosted feasts involving sculptural dishes and shows of live animals. These banquets existed to show the culture and affluence of its host, and were therefore tied to social class.
context_section_description: Kaiseki (懐石) is a Japanese multi-course haute cuisine dinner consisting of 7-14 courses, often served at ryokan, but also in small restaurants known as ryōtei, particularly in Kyoto. A large focus of kaiseki is in the elaborate preparation and aesthetic presentation of these meals to enhance the natural flavors of fresh, local ingredients. Meals are often garnished with edible leaves and flowers to enhance the seasonality of the meal and its ingredients and are arranged to resemble natural plants and animals.
  Kaiseki dinners most commonly involve an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed dish. Other dishes may be added or omitted depending on the chef.
  Sakizuke (先附): An appetizer.
  Hassun (八寸): A course of sushi and several small side-dishes.
  Mukōzuke (向付): A dish of sliced, seasonal sashimi.
  Takiawase (煮合): A dish of simmered vegetables served with meat, fish or tofu.
  Futamono (蓋物): A “lidded dish”; typically a soup.
  Yakimono (焼物): A flame-broiled dish, typically fish.
  Su-zakana (酢肴): A small dish of vegetables in vinegar, typically used for cleansing the palate.
  Hiyashi-bachi (冷し鉢): Chilled, lightly cooked vegetables. (Available only in the summer months.)
  Naka-choko (中猪口): A light, acidic soup for cleansing the palate.
  Shiizakana (強肴): A substantial dish, such as a hot pot.
  Gohan (御飯): A rice dish made with seasonal ingredients.
  Kō no mono (香の物): Seasonal pickled vegetables.
  Tome-wan (止椀): A miso-based or vegetable soup served with rice.
  Mizumono (水物): A seasonal dessert.
caption: Kaiseki cuisine in Kyoto, Japan
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