Autumn Hassun Box: Persimmon and cod milt, Dashi-simmered spinach, Shimeji mushrooms and root vegetables; deep-fried salt-cured fish cake with sōmen noodles; and vinegar-cured sabazushi
“A Hassun course highlights seasonality from land to sea, utilizing local produce and seafood imported from Japan. ‘Goho,’ the five methods of washoku cooking are: ‘Nama,’ cutting; ‘Niru,’ simmering; ‘Yaku,’ grilling; ‘Musu,’ steaming; and ‘Ageru,’ deep-frying. We like to use nature to our advantage for garnishing, such as fallen leaves in the fall and finishing salts like ‘pa’akai’ sent from my family back home.”