Category Archives: Did You Know?

The Art of Kaiseki Style in Seattle

Concept of the Kaiseki Style

Kaiseki is a traditional multi-course dining that is comparable to Western haute cuisine, possibly comparable only to that of French haute cuisine. It comes from the Japanese tea ceremony tradition that emphasizes seasonality and being in the present moment. It follows a five-point set of tenets, including five colors (white, purple, yellow, red, green), five tastes (sweet, salty, sour, bitter, spicy), five senses (smell, taste, sight, hearing, touch), and five cooking methods (roasted, boiled, fried, simmered and raw). The style balances the taste, texture, appearance, and colors of food.

Kaiseki dining is formal dining with a set course of menu items, served with strict attention to detail. You’ll dine in a screened off room, sit Japanese style, kneeling on mats on a tatami floor at a low table. Your food is prepared in the kitchen and brought one-by-one in succession by dressed servers. There is no direct diner to chef interaction, unlike what you’ll find at sushi bars or even when you dine omakase.

Omakase, as you know, is trusting your chef to prepare the meal for you using whatever ingredients he has on hand. The style is not only common in sushi restaurants but in other Japanese eating places as well.

Kaiseki style is only done at dedicated sushi restaurants. It uses only very fresh seasonal ingredients from the local area, not even ocean fish is served. It employs precise knife techniques, meticulous preparations and creative presentations in selected plates to make the dishes really eye-catching and beautiful. The experience is so formal and also quite pricey It may be hard to find kaiseki restaurants in the US which really toe the line of tradition.

Seattle Sushi at its Best

Esteemed Chef Hideaki Taneda may not be able to showcase the Kaiseki style on ordinary business days at I Love Sushi, but the master chef is still one those few around who can delight diners with his delicious and crafty menu creations.

Japanese Noodles: Different Types

Different Noodles, Different Taste

Have you ever wondered about Japanese noodles having different types and tasting differently? That’s because they differ in source and cooked with differing ingredients to bring out their particular taste and flavor. Let’s look at udon, soba, and ramen

Udon noodles are made from wheat flour. They are thick, round noodles, generally pale white. Udon is boiled and served in hot broth; sometimes udon is served cold or chilled especially in the summer months. You can also have fried udon. Depending on added ingredients, they come in a variety of names: raw egg to make tsukimi udon, and deep-fried tofu aburaage to make kitsune udon.

Soba is buckwheat noodles, thinner and a darker color than udon. I has a gluten component which makes the noodles more manageable. Soba is usually served cold (zaru soba) with a dipping sauce, sliced green onions and wasabi. When served in a hot broth, it’s called kake soba. Served with toppings, you get tsukimi soba, kitsune soba and tempura soba.

Ramen is thin egg noodles which are almost always served in a hot broth flavored with shoyu or miso. The most popular toppings for ramen are slices of roast pork, bean sprouts, sweet corn and butter. There are restaurants dedicated wholly to this satisfying dish and variations can be endless.

Noodles can do Everything at Seattle

Which noodle is healthier? Tastier? Well that depends on you. Visit I Love Sushi in Seattle and have a feast on noodles and find out. We guarantee all our noodles are healthy and delicious, crafted by expert chefs, combined only with fresh, seasonal ingredients. It’s one of the things we do best at our Seattle Japanese restaurant.