Presentation

The rebirth of Kaiseki cuisine

Via traditional techniques adapted to today, this chef will guide us through the most delicate, refined and age-old cuisine from the land of the rising sun.

In her talk, Yoko Hasei will reveal the secrets of Kaiseki cuisine, a little-known way of cooking dating back to 16th-century Japan and linked to the tea ceremony. A cuisine in which the number five – that in Japanese Buddhism signifies perfection – is a way of life, a philosophy and a structure of the mind defined by five flavours (sweet, salty, acidic, sour and spicy), five colours (white, as in rice, black, red, green and yellow), and five methods for preparing food (raw, boiled, grilled, fried and steamed).

Hasei will explain the importance of water in her cooking, which is essential for every aspect of it, and of crockery, which is key to Kaiseki cuisine so much so that some Japanese restaurants have different prices depending on the crockery used.

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