Re: Brief Comment: Korean Kaiseki by Walter Rhee
Gerry
> x-no-archive: yes
>
>
> Gerry wrote:
>
> A kaiseki dinner is a multi-coursed, fine-dining event. And generally
> expensive. It's the apex of Japanese food, and usually includes both
> sushi/sashimi, so that part is on-topic.
>
> -OK.
>
> I went to an old sushi place I knew from 20 years ago and where I
> have
> very fond memories. It was pretty good, but every (sushi) piece was
> a
> bit overwrought with yuzu, wasabi relish, ponzu, sesame sauce, garlic
> chips, et al. I kidded him about his creations saying they were more
> French than Japanese. Actually, I think he appreciated that.
>
> -Recent trend in Korean food is trying the Asian fusion bit.
>
> The eavesdropping waitress told me there was a Korean equivalent of
> kaiseki.
> She wrote it down in her quazi-cursive hangul as well as the romaji
> version. I asked her to
> print the hangul more carefully and she obliged. I've fiddled with
> hangul but haven't been able
> to re-create her spelling. It kinda looks like this: ��¡��
>
> -Waitress was somewhat off, a Japanese kaiseki type dinner does not
> exist
> in Korean dining, neither traditionally nor in present day.
> Traditional Korean dining tends to
> lean towards garlicky, hot spicy, and volume. Plus very strong or
> subtle hints of sugar.
> Japanese kaiseki is much more subtle in taste and is a fine dining
> experience.
>
> -������ (pronounced hahn jung shik)
>
> �� (hahn): Korean, Both noun and adjective. Chinese character
> equivalent is ��
>
> �� (jung): Formal or selected. Chinese character equivalent is ��
>
> �� (shik): Food course. Chinese character equivalent is ��
>
> -The term in Japanese for "jungshik" would be "Teishoku". A
> traditional Korean prix fixe dinner
> would be the best translation. Each restaurant has their own
> interpretation of "jungshik": Appetizers;
> main entrees which always include BBQ beef and/or ribs; many side
> dishes call bahnchahns-harvested
> from the sea,land, and air; soup; and sometimes dessert.
>
> She called the cuisine "Han Jung Shik". I don't really care how
> it's spelled I just want to try to run some of it down in Los
> Angeles,
> so the spelling might be helpful in searches. Any ideas of what it's
> really called or where to get it?
>
> -Usually high capacity Korean establishments in LA or other
> metropolitan
> areas in the U. S. will have it on their menu. Just ask if they serve
> "Hahn Jung Shik".
>
> Hope this helps.
>
> Bon Gusto,
>
>
> Walter Rhee
I does indeed.
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.