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The “Hassun” portion of the bento. This is also commonly seen in “kaiseki’’ Japanese course meals. It is usually a collection of hor d’oeuvres that represent the current season and different food groups (e.g. seafood, poultry, vegetables, fried foods, etc…)
In this bento, the hassun contains salted salmon roe, fried gingko nuts, prawns breaded with shredded wonton skins and deep-fried, miso-coated broiled salmon, dashi-maki omelettes and miscellaneous autumnal garnish.
Text and image courtesy of panduh.