Yakimono comes after the nimono-wan and centres on grilled fish, functioning strongly as an accompaniment to sake. It is usually served in a single bowl and passed around, and the act of guests portioning it out for one another gives the meal a gentler stretch after the formality of the earlier dishes.
Origins
It carries on the grilled course of formal banquet cuisine, but tea kaiseki organised the practice of torimawashi — passing a single dish for everyone to share. Serving from one bowl produces a sense of the guests sharing what the host has made.
In practice
Salt-grilled sea bream, yuan-yaki, or saikyo-yaki are typical: seasonal fish grilled plainly. Vessels are chosen to suit the temperature of the food — a square Oribe bowl, a handled Iga bowl, a long blue-and-white dish. Guests take an appropriate portion with chopsticks and pass it on.
About this article
Edited by the operator of Chaen (a one-person operation) / Last updated:
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Related terms
- Chado (The Way of Tea)chado
The Japanese practice of preparing and serving powdered green tea, treated as a lifelong discipline rather than a beverage ritual.
- Wabiwabi
Finding sufficiency of mind within insufficiency and plainness; one of the root concepts of tea practice.
- Ichigo ichie (one time, one meeting)ichigo ichie
The principle that every gathering is unrepeatable, and should therefore be treated as if it will never occur again.
- Mukozuke (first dish)mukozuke
The first dish of the meal, placed on the far side of the tray; where the host's choice of vessel is most tested.
- Nimono-wan (simmered dish in a lidded bowl)nimono-wan
The lidded bowl served after the first dish; the centrepiece of the meal and the sharpest test of the host's cooking.
- Azukebachi (entrusted bowl)azukebachi
A dish left with the guests while the host withdraws, creating time for the guests to talk among themselves.
- Shiizakana (additional dish)shiizakana
An extra dish served late in the meal to encourage more sake; added at the host's discretion.