Suwada Blog
What Is Kappō? Japanese Counter Cooking Explained
Kappō is a chef-led style of Japanese restaurant cooking, often centred on a counter where guests can watch dishes being prepared. Learn how it differs from kaiseki, omakase, sushi and izakaya dining.
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What Is Oshinogi? The Small ‘Tide-Over’ Course in Kaiseki
Oshinogi is a small course in restaurant-style kaiseki, often made with sushi, rice or noodles to tide the diner over before the final rice set. Learn what it means, where it appears and how it differs from shokuji.
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What Is Omakase? Chef’s Choice Dining in Japan Explained
Omakase means leaving the menu choice to the chef. Learn how it works, why it is not limited to sushi, how it differs from kaiseki and tasting menus, and what to expect at the counter.
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What Is Naka-Choko? The Small Mid-Course Dish in Kaiseki
Naka-choko is a small intermediate course on some restaurant-style kaiseki menus. Learn what may be served, why its position varies, and how it differs from sunomono, aemono and tomezakana.
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What Is an Oshiki? The Low Tray Used in Tea-Kaiseki
Oshiki is the low, usually footless tray that holds rice, soup and mukōzuke for each guest at the start of tea-kaiseki. Learn how the tray is arranged and how it differs from ozen and hassun.
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What Are Yutō & Yuzuke? How Tea-Kaiseki Ends with Hot Water and Rice
Yutō is the hot-water pitcher used near the end of tea-kaiseki; yuzuke is the remaining rice eaten with that hot water and pickles. Learn how the no-waste closing stage works and how it differs from ochazuke.
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What Is Hashiarai? Kozuimono, the Light Soup Before Hassun
Hashiarai, also called kozuimono, is a small clear soup served late in tea-kaiseki to refresh the palate before hassun. Learn why it is so light, where it appears, and how it differs from ordinary suimono.
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What Is Azukebachi? The Shared Bowl in Tea-Kaiseki
Azukebachi is a shared serving bowl used in tea-kaiseki after the basic ichijū-sansai dishes. Learn why the host entrusts the bowl to guests, what food it can hold, and how it differs from shiizakana.
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What Is Tomezakana? The Final Sake Dish Before Rice in Kaiseki
Tomezakana is a late savoury kaiseki course served before the rice set. Learn why vinegared dishes are common, how it differs from sunomono and shiizakana, and how it signals the move from sake to shokuji.
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What Is Shiizakana? The Extra Sake Dish in Kaiseki
Shiizakana is an additional savoury dish served with sake in kaiseki. Learn how its role differs between tea-kaiseki and restaurant kaiseki, what may be served, and how it differs from hassun and azukebachi.
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What Are Mizumono & Mizugashi? The Kaiseki Fruit and Dessert Course
Mizumono and mizugashi are terms used for the light fruit or dessert course at the end of kaiseki. Learn how they differ, what mizugashi historically means, and how kanmi and wagashi fit in.
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What Is Tomewan? The Final Soup in Kaiseki Explained
Tomewan is the final soup in restaurant-style kaiseki, commonly miso soup served with rice and pickles. Learn how it differs from suimono, why it comes near the end, and what bowl is used.
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