Vinegar made from distilled rice wine, with a delicate, slightly sweet flavour. It is used in salads and sweet and sour dishes.
Sudachi, a small citrus fruit, is similar to the yuzu, but it is used in summer and autumn (US: fall) when it is still green for its sharp juice and fragrant zest.
"Cedar fish." Cobia. These fish are found in both the Atlantic and Pacific Oceans and are pelagic. Feeding mainly on crabs and small squid, this adds to the flavour of their own, firmly-textured flesh. They are typically served in the form of grilled or poached fillets.
A clear soup based on dashi, a delicately flavoured stock. In restaurant-style kaiseki, courses are served on lacquered trays without legs and are enjoyed one at a time. The menu generally consists of a sakizuki (appetiser), a suimono (clear soup), a mukozuke (usually slices of raw fish), a kuchigawari (palette refresher), a yakimono (something grilled), a nimono (something boiled or simmered), an aizakana (something steamed or deep-fried), a sunomono (something vinegared) and a tomewan (final dish). On the simplest level a kaiseki course consists of one soup and three side dishes (rice and pickles are included but are not numbered among the dishes). Aemono are highly decorative salads designed to complement any of these courses.
