Steps
- 1.
Sakizuke (Kyoto): Seasonal amuse-bouche establishing the meal's theme
- 2.
Mukozuke (Osaka): Chilled sashimi course demonstrating precise knife work
- 3.
Takiawase (Kanazawa): Simmered dish showcasing layered cooking techniques
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Sakizuke (Kyoto): Seasonal amuse-bouche establishing the meal's theme
Mukozuke (Osaka): Chilled sashimi course demonstrating precise knife work
Takiawase (Kanazawa): Simmered dish showcasing layered cooking techniques
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Overpowered dashi
Cause: Excessive kombu soaking time
Fix: Limit kombu soak to 30 minutes at 60°C
Vegetable discoloration
Cause: Improper acidulated water ratio
Fix: Maintain 1:100 vinegar:water ratio for blanching