Hassun 🎁 Premium Quality

: In modern kaiseki , it is usually the second course, following the sakizuke (starter), and is intentionally designed to pair with sake. Typical Ingredients While they vary by season, a Hassun platter might include: Seafood : Shrimp, abalone, sea urchin, or sweetfish ( ayu ).

: Ginkgo nuts, bamboo shoots, lotus root, or matsutake mushrooms.

: Traditionally, the course is served on an 8-sun (roughly 24 cm or 9.4 inches) square wooden tray, often made of unfinished cedar or paulownia. Hassun

The Hassun is often called the "king of appetizers" because it is where the chef’s artistry and the season’s "shun" (peak ripeness) are most evident.

: Chefs use seasonal garnishes—such as cherry blossoms in spring, maple leaves in autumn, or clear glassware and ice in summer—to evoke the natural landscape. : In modern kaiseki , it is usually

: Its roots are in the formal Japanese tea ceremony ( chanoyu ), where a host would offer sake and small snacks to guests for relaxed conversation at the end of the ceremony. The Composition: "Sea and Mountain"

: Placed on the lower left, these often feature seasonal mountain herbs, roots, or preserved forest goods. Seasonal Significance : Traditionally, the course is served on an

A core rule of the Hassun is the inclusion of "delicacies from the sea and the mountains" ( umi no sachi, yama no sachi ). This creates a symbolic balance between different natural environments: