How to Cook Kaiseki For Your Japanese Tea Ceremony at Home - Teaologists

How to Cook Kaiseki For Your Japanese Tea Ceremony

by Suranjana Banerjee March 18, 2017

How to Cook Kaiseki For Your Japanese Tea Ceremony

Kaiseki, the traditional multi-course meal, is considered to be the finest that exists in Japanese cuisine. A meticulously prepared meal which also happens to be use the most expensive Japanese food. Kaiseki is elaborate to say the least.

Kaiseki is high cuisine, sophisticated cuisine, much like the French Haute cuisine. A traditional Kaiseki meal can have over 14 courses. 

Did you know?

Kaiseki restaurants in Japan offer guests a private room to sit in. And the room often has the view of a beautiful Japanese garden. As far as recipes go, there is no certain recipe for a Kaiseki meal. Each meal is created individually by a master chef. It starts with Cha-kaiseki,which is usually the food with which the host or the master of the tea ceremony meets the guests. Cha-kaiseki is low in calories. The meal is designed in such a way that you can enjoy the flavours of every season with all your five senses and eat all of the courses.

Cooking for a Japanese Tea Ceremony

The meal typically includes rice, soup and a few boiled side dishes, which are served with Sake (Japanese wine).

How is it made?

Every item of the Kaiseki meal has a prescribed order to it. The chefs that prepare the meal have complete freedom to add, remove, or replace ingredients as they see fit, in order to draw special attention to a particular seasonal delicacy.

Every season, the chef in charge of preparing kaiseki, sources local ingredients and cooks small gastronomical delights that highlight the flavours of the ingredients and the richness of Japanese cuisine.

Cooking for a Japanese Tea Ceremony

How is it served?

The principle of “True Hospitality” which is based on Zen teachings is followed by the host.

“True Hospitality” is based on the old Zen principle of “ichiza konryu” (one time, one meeting). The entire tea ceremony (of which Kaiseki is a part) is focused on one central activity - the appreciation of beauty, purity and inner peace found in nature and within oneself.

The meal begins with appetisers which are served on a 25 cm rectangular tray. The appetizers are named according to the shape of the tray. Since the shape is rectangular, they are called “Hassun” (Eight Sun), “sun” is the measure of length here. Divided into four categories namely, “seafood”, “food from the mountains”, “animals” and “plants”, the appetisers are purposely made using ingredients that are very different from each other.

A cup of sake is served on the same tray with the appetisers. The sake is passed around the participants of the tea ceremony - from the guest of honour to the host, from the host to another guest and back to the host, then to the next guest and so on. This manner of passing the sake around is called 'Chidori no sakazuki'. The aim of this practice is to bring the participants closer together.

Cooking for a Japanese Tea Ceremony

How to make your own Kaiseki meal:

Start off with a taking stock of your location and the season during which you are serving the kaiseki. For instance, if you live in a place where seafood is not easily available, you can omit the seafood from the menu. And if you’re hosting the ceremony in winter, you can use winter vegetables and so on.

Cooking for a Japanese Tea Ceremony

Here are some suggestions and recipes for those who live in urban areas: 

  • Futamono – A Bowl Of Soup Or Hearty Stew
  • Gohan – Flavoured Rice Dish
  • Toriniku Yasai Maki - Rolled Chicken And Vegetables
  • Dashimaki Tamago - Rolled Omelette With Dashi
  • Kudamono No Karashi-sumiso-ae -  Seasonal Fruits With Mustard-miso Sauce
  • Mitsuba-no-aemono  - Marinate Salmon And Trefoil
  • Eringi-no-yakimono - Grilled Eringi-mushroom With Ponzu-sauce

Futamono (a bowl of soup or hearty stew)

Though other varieties of the Futamono exist, we decided to share the recipe of Aubergine Futamono with you.

Serves: 2


  • Aubergine - 2 (small)
  • Vegetable stock - 250 ml.
  • Dark soya sauce - 2 teaspoons
  • Pinch of salt
  • Fresh ginger - 2 teaspoons (grated)


  • Grill the aubergines, peel and keep it in the fridge to drain
  • Add soya sauce and salt to the vegetable stock
  • Taste the stock and add more if you need
  • Cut the aubergine and add it to the stock
  • Cover and refrigerate

To serve:

Arrange some pieces of the aubergine in soup bowls, pour the cold soup on them, garnish with grated ginger.

Gohan – flavoured rice dish

How to make Takikomi Gohan with Chicken.

Serves: 4


  • White short-grain rice - 3/4 cups
  • Dashi (¾ cups)
  • Chicken thighs - (120 grams)
  • Sake - 1 Tbsp.
  • Soya Sauce -  2 Tbsp.
  • Shiitake mushrooms - 2 (dried)
  • Gobo (burdock root) - 42 g.
  • Carrot - 1 (small)
  • Konjac - 1/4


  • Wash the rice and drain the water in a collander
  • Add the washed rice and dashi to a rice cooker and cook for a minimum of 30 minutes
  • Pour some warm water on the shiitake mushrooms, remove the stems
  • Cut the mushrooms in as thin slices as possible
  • Dice the chicken into half-inch cubes
  • Marinate the chicken in sake and soya sauce
  • Peel the gobo and shave it into a sharp point in a bowl of water
  • Now Julienne the carrots 1 1/4 inch matchsticks
  • Cut the konjac into half to reduce its thickness
  • In a small pot, boil the konjac for 1 minute and drain
  • Now add the chicken into the rice cooker
  • Stir well to mix
  • Lay all the other ingredients evenly on top of the rice and chicken mix
  • When the rice is nicely done, let it steam for 10 more minutes
  • Mix it with the vegetables

It’s ready to serve now.

Toriniku Yasai Maki (Rolled chicken and vegetables) 

Serves: 4


  • Chicken thighs - 2 pieces
  • Sugar - 1 Tbsp.
  • Beans - 12 strings
  • Carrot - ½
  • Soya sauce - 5Tbsp.
  • Sake - 2Tbsp.
  • Water or chicken stock


  • Cut the carrot into 4 strips. Then bring a pot of water to boil.
  • Put the carrots and string beans into the boiling water
  • When they are boiled, drain the water and let them cool
  • Cut the chicken into 100g. Each halves
  • Evenly spread each half, slashing the sinew in some areas
  • Roll each half around one carrot and three beans
  • Wrap the rolls with plastic wrap, twisting both the sides slightly loosely
  • Microwave the rolls for 6-7 minutes
  • Heat a frying pan and fry the rolls, then steam them with seasonings
  • Pour the chicken soup over them and let them sit for 10-15min.

Dashimaki Tamago (Rolled omelette with dashi)

Serves: 4


  • Dashi stock - 50 ml.
  • Vegetable oil
  • Eggs - 4
  • Sugar - 1 Tbsp.
  • Salt - ½ tsp.


  • Beat the eggs in a bowl
  • Pour the dashi stock in a bowl, add sugar and salt to taste, mix well
  • Add the mixture into the beaten eggs, then strain into a sieve
  • Low-heat an omelette pan
  • Pour a small portion of the mixture onto the pan, spreading it evenly
  • When it is partially done, roll the omelette
  • Then slide roll it into the other end of the pan
  • Add more mixture into it
  • Repeat the process
  • When the roll is done, shape it evenly, using a rolling mat
  • Cut the roll into pieces

Kudamono no Karashi-sumiso-ae (Seasonal Fruits with mustard-miso sauce)

Serves: 4


  • Japanese pear - ½
  • Persimmon - 1 (small)

For the dressing:

  • White miso - 2 Tbsp.
  • Sugar - 10 g.
  • Vinegar - 1&1/3Tbsp.
  • A little bit of Japanese mustard


  • Mix well all the dressing ingredients
  • Cut the pear and persimmon into pieces
  • In a bowl, mix the fruits and dressing

Mitsuba-no-Aemono (Marinate salmon & trefoil)

Serves: 4


  • Smoked salmon - 50 g. (sliced)
  • Mitsuba - 50g.

For dressing:

  • Light soya sauce - 1Tsp.
  • Sake - 1Tsp.
  • Pinch of salt


  • In a bowl, pour some water, add salt to it and boil the mitsuba in it
  • Drain the water and let the mitsuba cool
  • Drain excess water
  • Cut the mitsuba into 1-inch lengths
  • Peel the skin of the salmon and slice the skin diagonally into several strips
  • Add the mitsuba and salmon with the dressing and mix well

Eringi-no-Yakimono (Grilled Eringi-mushroom with Ponzu-sauce)

Serves: 4


  • Eringi mushrooms - 2
  • Japanese lime skin - (yuzu) a little bit
  • Ponzu sauce (a mixture of soya sauce, dashi and vinegar) - a little bit


  • Grill the mushrooms in the oven
  • Grate the yuzu skin
  • Sprinkle some yuzu powder and ponzu sauce over

It’s ready for serving.

There you go. Those were the recipes that we think will compliment your tea ceremony. We hope you like cooking and serving them as much as we’ve liked sharing them with you.

Happy cooking!

Suranjana Banerjee
Suranjana Banerjee


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