![](typetitle.gif) is a book of Kaiseki cuisine - the light, elegant, and
nutritious food that accompanies a Japanese tea ceremony. The author, Bettina Vitell, is best known for her vegetarian cookbook
A Taste of Heaven and Earth, nominated for the IACP /Julia Child Award for
Best Health Cookbook 1994.
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The Japanese tea ceremony is a tranquil refuge for contemplation - a time of beauty,
serenity, and graceful entertaining.
Flower arranging for tea is called Chabana. Seasonal flowers are arranged as though
growing wild in a mountain field.
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Poetic references to Zen sayings, Noh plays, famous places,
and well-known poems also play an important role in a tea gathering.
Bookmark this
page for seasonal listings of food, flowers, and poetry.
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To Order
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Recipes
Kaiseki cuisine emphasizes the use of high-quality seasonal foods, much like California
cuisine. The food is light and nutritious, a reflection of the way people cook and
eat today.
Wind in the Pines Chicken
Mustard Greens with Sesame Dressing
![](roji.jpg) Rikyu, the great tea master of the sixteenth century,
believed that beauty has its most powerful effect when it arises from suggestion and restraint.
In the same spirit, a Kaiseki meal
should be simple in preparation, cooked with your heart, and planned for the
pleasure of your guests.
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