Review of Hassun at Wakamama by merlaw
This was the second dish served. Hassun refers to small appetisers in Japanese cuisine. There were 6 in total. The accompanying sauce is #chilli which was not too spicy.
The first was #mountainyam (also called yamaimo in Japanese and 山药 shan yao in Chinese). I typically associate this yam with a soft texture in soups. But recently, I realise they are so refreshing and crunchy when fresh.
The second seemed to be a type of #mushroom, it has a “meaty” texture with strands so it could be monkey head mushroom. Quite like the sauce.
The third was #enokimushroom wrapped with #ham. Simple and good.
The fourth was surprisingly sweet. It’s supposed to be #foiegras. It was topped with #tonburi (#caviar). The texture was soft. Quite fatty as you might expect.
The fifth was #scallop with #mayo on top. This might be the best, with the taste of #shisoleaf.
The sixth was #lamb #satay, with the stick being #lemongrass. How creative and zero waste! The lemongrass also adds a fragrance. Very nice.
This is part of the Fusion Vemakase. They use a lot of fermented and homemade ingredients with minimal salt and oil. It’s healthy and delicious.
