Suwada Blog
What Is Shokuji in Kaiseki? Rice, Soup & Pickles at the End of the Meal
In kaiseki, shokuji is the closing savoury part of the meal, commonly built around rice, soup and pickles. Learn why rice comes late, what tableware is used, and how shokuji differs from gohan and shime.
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Sashimi vs Otsukuri: Japanese Raw Fish and Kaiseki Presentation Explained
Sashimi is sliced raw seafood served without sushi rice. Otsukuri is a formal restaurant term often used for a carefully presented sashimi course. Learn the difference, garnishes, tableware and kaiseki context.
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What Is Sakizuke? The Opening Appetiser in Kaiseki
Sakizuke is a small opening appetiser in modern kaiseki-style dining. Learn what it means, what may be served, and how it differs from hassun, mukōzuke and otōshi.
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What Is Suimono? Japanese Clear Soup Explained
Suimono, often called osuimono, is a Japanese clear soup built around lightly seasoned dashi. Learn the difference from miso soup and sumashijiru, the role of suikuchi, and why it is often served in a lidded bowl.
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What Is Hassun? The Seasonal Small-Dish Assortment in Kaiseki
Hassun is a small seasonal assortment in kaiseki-style dining, often combining several one- or two-bite foods. Learn what the name means, how it is arranged, and how it differs from sakizuke and mukōzuke.
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What Is Namasu? Japanese Vinegared Vegetables Explained
Namasu is a Japanese dish of finely cut ingredients dressed with vinegar. Learn about kōhaku namasu, yuzu namasu, regional seafood versions, and how namasu differs from sunomono and tsukemono.
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What Is Takiawase? Japanese Simmered Ingredients Served Together
Takiawase is a Japanese composed dish that brings several simmered ingredients together. Learn how it differs from nimono, nishime and chikuzen-ni, and how it is served.
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What Is Ohitashi? Japanese Greens Soaked in Dashi Explained
Ohitashi is a Japanese vegetable side dish made by cooking greens, draining them and soaking them in seasoned dashi. Learn how it differs from goma-ae, aemono and sunomono.
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What Is Aemono? Japanese Dressed Side Dishes Explained
Aemono are Japanese dressed or mixed side dishes, including goma-ae, shira-ae and nuta. Learn how the category works, common dressings, and how it differs from sunomono and ohitashi.
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What Is Mushimono? Japanese Steamed Dishes Explained
Mushimono are Japanese steamed dishes, from chawanmushi to steamed fish and vegetables. Learn how steaming differs from simmering, grilling and frying, and how these dishes are served.
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What Is Agemono? Japanese Fried Dishes Explained
Agemono are Japanese fried dishes, including tempura, karaage and tonkatsu. Learn what the term means, how the main styles differ, and how fried dishes fit into a Japanese meal.
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What Is Sunomono? Japanese Vinegared Side Dishes Explained
Sunomono are Japanese vinegar-seasoned side dishes, often made with cucumber, seaweed, vegetables or seafood. Learn the main dressings, related terms and how they are served.
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