Kaiseki meal description
Rice, Miso Soup, Mukozuke
The first taste of rice in meal is shaped like "ichi" triangular in cross-section, Ichimonji. Which is followed by Miso soup with one or two ingredients, and as an appetizer Mukouzuke (often sashimi)will be served as well and will be placed behind the rice. This goes with sake.
The host pours cups of the sake for the guest as a matter of courtesy or ceremony and enjoyment. The host pours cups of sake for the guests and the guests return the hospitality by pouring sake for the host. You are not obligated to drink if you do not want to and some hosts can't drink sake either.
Hanki, rice box
The Rice-Box is served two times after Ichikmonji rice. There is the number of rice for the guest and it's enough in quantity. They share into the rice bowls from rice-box each other.
Nimonowan (main dish)
Nimonowan is the main dish of the kaiseki and it's one of three side dishes. It is simmered cooking by seasonal ingredient and seasoning.
Yakimono, broiled food
A dish of grilled fish or vegetables is served as one of the three side dishes. The guest takes each to dish of Mukouzuke and pass the dish from hand to hand to next guest.
Azukebachi (added food)
Azukebachi is a added food except basic three side dishes. The guest takes each to dish of Mukouzuke and pass the dish from hand to hand to next guest.
Kosuimono, clear soup
Kosuimono is a small clear soup which is also called "hashiarai". This means to purify chopsticks or mouth after eating side dishes like strong smells like fish. The lid is there to put food on it.
The host brings in a square tray which contains food from the se and from the mountains, together with a metal sake pourer. The host exchanges cups of sake with the guests, while the guests return the hospitality by pouring sake for the host.
Yuto and Koumono, hot water and Japanese pickles
This is a meal is served as the last part of the Kaiseki. Yuto is hot water with burnt rice in it, and Kounomono are seasonal Japanese pickles.