06 Mar '11, 4pm

[Daily Blog Reads] Kuriya Dining: Spring Season Kaiseki

Appetizer: Bracken, Mozuko Seaweed in Vinegar sauce, Wheat gluten, Wagyu Beef rolled in fresh beancurd skin, simmered octopus, pickled cucumber Korean style Kaiseki is a bit like Bak Kut Teh (Pork Bone Tea) and Dim Sum which is aka Yum Cha (Drink Tea) in Hong Kong. They all started off as an excuse to drink tea but ended up with the spotlight on the food instead. Kaiseki started as cha-Kaiseki which was basically a simple meal that precedes an elaborate tea ceremony. But after some time, the focus shifted to the food and the tea was relegated to a supporting role. The Kaiseki that we are mostly familiar with is more akin to a menu degustation in which several courses are served, usually in small portions so that you get to taste many different produce of the season. But those who have experienced the real Kaiseki in Kyoto, like my friend Bibikgourmand (some people are so l...

Full article: http://ieatishootipost.sg/2011/03/kuriya-dining-spring-se...

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