: 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. Hassun
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: : In modern kaiseki , it is usually
: 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