Kaiseki Series

The once ascetic vegan meal served before the Japanese tea ceremony has over the centuries become transformed into an extravagant multi-course meal by the same name. The number of courses can range between six to more than fourteen. It celebrates the four seasons by subdividing each into four additional ones to feature the freshest seasonal vegetables, fish, and other ingredients. The dishes can vary from the traditional to the more contemporary with international influences, interpretations and reinterpretations. The serving ware can range from antique to contemporary. Imagery and ingredients evoke Japanese traditional literature and cultural venues. At best, it is a feast that delights the palate and eyes as well as the intellect.

In this series, 19th early 20th century Venetian millefiori and pulled beads traded in Africa are used in combination with freshwater pearls and contemporary seed beads to evoke Kaiseki ingredients and dishes. I invite the viewer to imagine the dishes such as sakizuke (appetizer), suimomo (1st soup course), hassun (seasonal platter), takiawase (vegetable course), wamono (2nd soup course), shiizakana (sake snacks), sunomono (vinigarette), mizumono (dessert).

TOPPI (突飛) NYC - sumi nakazato -