: 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.
The term "Hassun" literally translates to "eight sun ," referring to a traditional Japanese unit of measurement where one sun is approximately 3 centimeters.
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. Hassun
: Ginkgo nuts, bamboo shoots, lotus root, or matsutake mushrooms.
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: : Traditionally, the course is served on an
: 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 ).
: 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. : Ginkgo nuts, bamboo shoots, lotus root, or
: Typically placed on the upper right of the tray, this might include items like grilled fish, roe, or small shellfish.