: 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 ).
: Typically placed on the upper right of the tray, this might include items like grilled fish, roe, or small shellfish. Hassun
: 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. : In modern kaiseki , it is usually
: A small piece of sushi, tamago (omelet), or delicate jellies. : Traditionally, the course is served on an
: Ginkgo nuts, bamboo shoots, lotus root, or matsutake mushrooms.
: 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.
: 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"