: 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 ).
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: Hassun
: Ginkgo nuts, bamboo shoots, lotus root, or matsutake mushrooms. : In modern kaiseki , it is usually
In Japanese cuisine, (八寸) is the centerpiece of a traditional kaiseki meal, serving as a visually stunning platter that defines the seasonal theme of the entire dining experience. Etymology and Origins This creates a symbolic balance between different natural
: A small piece of sushi, tamago (omelet), or delicate jellies.
The term "Hassun" literally translates to "eight sun ," referring to a traditional Japanese unit of measurement where one sun is approximately 3 centimeters.