At Buntokuyama, the first half of a course meal is served with an appetizer, and the second half with a group dish. Both are similar to a hassun platter, with five or more types of appetizers. This style was started in response to requests from customers who wanted to enjoy a little bit of a variety of flavors, and the contents change weekly. This book introduces over 250 recipes from this vast repertoire. Divided into spring, summer, fall, and winter, each recipe is recorded by month. This book is very useful, as by adjusting the amount and cutting method, a single appetizer can be transformed into a single dish. The book also includes tips and points to note when creating new dishes, how to present dishes with a seasonal feel, and seasonal almanacs that are essential for creating menus.
