Note 1: Takimono, Yakimono, Agemono
Takimono is a simmered dish that is part of a Kaiseki course meal. One or more selected traditional ingredients – vegetables, seafood and fowl - are cooked in flavored dashi with seasonings such as shoyu, mirin and sea salt. In some Takimono dishes ingredients are cooked in the flavored broth until the cooking liquid is almost all absorbed; others are cooked for a short time in the cooking liquid and served with it. The use of fresh, seasonal ingredients and seasonal herbs, the method of cooking and presentation of the dish determines the quality of a Takimono dish. The use of the five basic colors to maximize beautiful presentation and stoke the anticipation of the diners is a must.
Yakimono is a grilled dish that is part of a Kaiseki course meal. The most popular Yakimono item is seafood. Properly prepared, individually cut seafood is placed on skewers and is cooked over a high-heat binchotan charcoal fire. Yakimono also includes dishes that are prepared over an open fire, such as Japanese rolled omelet in a pan and ingredients roasted in the oven. The use of fresh, seasonal ingredients, the method of preparation and cooking, and the use of suitable garnish determine the quality of a Yakimono dish. The use of the five basic colors to maximize beautiful presentation and stoke the anticipation of the diners is a must.
Agemono is a deep-fried dish that can be part of a Kaiseki course meal course. The most popular Agemono is tempura. The selection of fresh seasonal ingredients, proper pre-cooking preparation, cooking ingredients to keep them crisp and juicy and proper presentation determine the quality of an Agemono dish. The use of five basic colors to maximize beautiful presentation and stoke the anticipation of the diners is a must.
Note 2: Shokado Bento for Kyoto Final
The Shokado Bento is a light meal in which collection of prepared dishes are beautifully presented in a Shokado Bento box. The Shokado Bento box is about 11-inches on each side and 2.8 inch deep. The interior of the box is divided into four equal sections with each section possibly containing more than one dish. Prepared dishes are to be presented in these spaces and the dishes must be created using representatives of the classical Japanese preparation techniques that include Takimono (simmered dish), Yakimono (grilled dish), Mukotsuke (sashimi), Gohanmono (rice dish), Aemono (dressed dish), Agemono (deep-fried dish) or Sunomono (vinegared dish). Naturally, for this competition the chef’s choice of techniques will be consistent with the ingredients supplied by the Academy.