Meat or fish, roughly chopped. The fish is usually filleted and the meat still on the bone. It is used in nabemono, the dishes which are cooked in broth at the table.
Written with Chinese characters meaning "breast stone," the term kaiseki originally referred to the warm stones which Zen acolytes slipped into their robes to alleviate their hunger pangs. Eventually the term came to describe a light repast which the priests took in order to be able to carry out their meditation. Nowadays, the term kaiseki is used for the light meal which precedes the serving of thick or thin tea at a full tea gathering, or chaji. Unlike the other form of kaiseki, chakaiseki eschews any showy presentation. In keeping with its Zen origins, its chief characteristic is an emphasis on the frugal and unadorned.
