ABSTRACT
This chapter presents the components of the traditional formal dinner, known as kaiseki. Of utmost importance in its construction are seasonality, the highest-quality foods, aesthetics, a balance of techniques of food preparation, and the structured presentation of courses. To highlight its unique traits, kaiseki is compared to Western high-end dinners. An in-depth discussion of sashimi and sushi enriches the definition of Japanese cuisine. All of the varied ways to prepare sushi in general, in addition to the particular regional styles, underscore the diversity in Japanese food culture. The worldwide adoption of sushi demonstrates its global appeal.
