The drinking of green tea has always been both a soothing refuge from life's hectic pace and a social pleasure. This book encompasses those essential elements and features modern versions of the traditional foods - Kaiseki cuisine - that accompany the Japanese tea ceremony. Kaiseki is characterized by the use of dashi (light fish stock); grilled, simmered and steamed foods using a minimum of fat and oils. The recipes feature cucumbers, eggplants, squashes, okra, ginger, radishes, potatoes, mushrooms, basil-like shiso, persimmons, kumquats, plums, grapes, smoked fish, chicken and duck. Interwoven into the text are anecdotes and stories relating to the tea ceremony and Japanese culture.



