Kaiseki Cuisine

October 2011 Kaiseki Lecture and Workshops

In October 2011 Larry Sokyo Tiscornia and Kimika Soko Takechi, two tea ceremony instructors from San Francisco, visited Washington and Lee University. Mr. Tiscornia gave a lecture on Wednesday, October 19th, which was free and open to the public. The title of the talk was "Kaiseki (Tea Ceremony Cuisine), Four Seasons, Four Dishes," which was followed by a special miso tasting. This was a special opportunity to learn more about the preparation and presentation of this elegant culinary art. They gave a three-hour workshop to LIT 223 students and held a one-hour special session for the W&L community. Their visit was sponsored by the Office of the Dean of the College, the Reeves Center, the Department of East Asian Languages and Literatures and the East Asian Studies Program.

They taught W&L students how to make miso soup from scratch with homemade stock made from bonito flakes and kelp, rice with matsutake or pine mushrooms, poached scallops and celery, kudzu poached fish and sesame tofu.

For the Ring-Tum Phi article, click here.