Hassun

: 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

The term "Hassun" literally translates to "eight sun ," referring to a traditional Japanese unit of measurement where one sun is approximately 3 centimeters. This creates a symbolic balance between different natural

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.