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Kaiseki: Zen Tastes in Japanese Cooking
- Year
- 1972
- Era
- 20th century
- Origin
- Japan · East Asia
- Language
- English
- Category
- Japan
Kaiseki: Zen Tastes in Japanese Cooking introduced English-language readers to the refined multi-course cuisine developed in tandem with the tea ceremony and shaped by Zen Buddhist aesthetics. Issued by Kodansha International in 1972, the volume situates kaiseki within its philosophical and seasonal framework, treating the cuisine as cultural expression rather than mere recipe collection. It stands among the earliest substantial Western-facing presentations of this rarefied culinary tradition.
Cooking from this book
Suimono (clear seasonal soup)
Signature dishFew dishes embody the spirit of this volume more than suimono, the limpid clear soup that traditionally opens the formal kaiseki sequence. Tsuji presents it as a meditation on restraint: a transparent broth holding a single seasonal morsel and a fragrant garnish, judged by clarity, aroma and the harmony of its elements. Its quiet precision reflects the Zen sensibility the book champions, where what is left out matters as much as what is offered.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
