The basis of Edo cuisine was a kind of kaiseki (a simple meal eaten before tea is served) consisting of ichijuusansai: one soup accompanied by three side dishes. The three dishes were typically namasu (a dish seasoned in vinegar), nimono (a simmered dish) and yakimono (a grilled dish) In olden days, namasu was made with the diced raw meat of fish, shellfish or wild beasts. Tofu and daikon (a large white radish) were indispensible ingredients for the Edoites.
