This traditional Japanese kaiseki workshop will feature delicacies for the autumn season. In addition to the seasonal foods on a lacquer tenshin tray sakana no kuzutataki (kudzu coated poached white fish) will also be prepared. The tenshin style of kaiseki presentation is often served during a traditional tea ceremony. Ichiban dashi (soup stock) will also be made. Easy to follow recipes and the video recording will be provided to all registrants.