The first dish served is called the sakizuke,appertizer,with an aperitif.Using ingredients represent a time of the season. It can be in one or the others and usually served in a small vessel.
It’s a cuisine which was introduced into Japanese dishes from an hor d’oevre in Western and Chinese cuisines.AEMONO,dressed dishes, and YAKIMONO,broiled fish or meat, are served.There are more dishes than SAKIZUKE.
It is equivalent to a maindish.WAN/SUIMONO is a light broth, using ingredients from the sea or mountains. It evokes seasonal themes. It is served in a bowl with a lid.
“Sliced raw fish”
SASHIMI/TSUKURI is also equivalent to a main dish,too.It usually uses raw fish and very fresh ones.It is usually dipped in WASABI-SHOYU,soy sauce with horseradish ,before being eaten.
YAKIMONO used seafood is more common.The seasoning is salt or miso paste and ingredients between a board made form cedar. These days,YAKIMONO is also made with vegetables and meats.
Tempura is one of the quintessential fries of Japanese cuisines.Tempra consists of various kinds of fish,shellfish and vegetables coated in a light batter and deep-fry.
“ATUMONO”is the general term for MUSHIMO,NONIMONO,TAKIAWASE,and the like.
MUSHIMONO:A steamed dish containing egg,vegetables,fish,meat,etc..
NIMONO :There are a lot kinds of ingredients,seafood,meat and vegetables simmered in a pot.
TAKIAWASE:Each ingredients simmered with seasoning by themselves and served in the same plate.
“Vegetables or fish marinated in vinegar”
As the end of the meal, some plain cuisines with acid taste will be served.Seafood or vegetables sliced with seasoning basic vinegar.SUNOMONO is intended to freshen the palate before the SHOKUJI.
It is a light meal after eating SUNOMONO.Rice, pickles and soup are served. It referred to this as SHOKUJI.
Udon noodle and Soba noodle are sometimes served.
“Last soup served in a Kaiseki course”
Miso soup served at the end of a Kaiseki course. Ingredients in the soup are seasonal vegetables.
KANMI is a dessert after SHOKUJI.It usually serves WAGASHI which is made mainly from rice or wheat flour ,azuki beans, and agar-agar, a kind of gelatin made from seaweed.It is common to serve fruits such as melons as mizugashi fruits.