Discovering the Beauty of “Hashiri,” “Shun,” and “Nagori”

In Japanese cuisine, the terms “Hashiri,” “Shun,” and “Nagori” are used to describe the seasonal phases of ingredients. These concepts lie at the heart of Chef Takeda’s culinary philosophy, embodying the essence of traditional Japanese dining.

“Hashiri” refers to the first harvest or the early season of an ingredient, celebrating the freshness and novelty as the season begins. These ingredients herald the arrival of a new season and offer a unique opportunity to savor the taste of the early crops.

On the other hand, “Shun” represents the peak season of an ingredient when its flavor and nutritional value are at their height. This is the moment Chef Takeda cherishes the most, as it allows for the fullest expression of the ingredient’s natural taste. He encourages everyone to indulge in the richness that can only be experienced during this prime period.

Lastly, “Nagori” refers to the tail end of the season when an ingredient is nearing the end of its prime. However, this does not mean the flavor diminishes. Rather, it is a time to appreciate the lingering taste of the season, as the ingredient offers its final, most intense flavors.

Chef Takeda values the delicate balance of combining “Hashiri,” “Shun,” and “Nagori” to create unique and memorable culinary experiences, a concept known in Japan as “Deaimono” (meeting of flavors). For example, a vegetable in its “Hashiri” phase is tender and can be enjoyed raw for its crisp freshness, while in its “Nagori” phase, it develops a richer, deeper flavor ideal for simmering or stir-frying.

Through this approach, Chef Takeda brings out the best in each ingredient across its seasonal phases. In Japanese cuisine, it’s not just the “Shun” that is the most delicious—each phase offers distinct flavors and textures that highlight the depth and complexity of the ingredient.

Chef Takeda’s motto is to love the seasons and to seek out the finest flavors each moment has to offer. This commitment to seasonality is why his cuisine resonates with so many and serves as a bridge to pass on the beauty of Japanese culinary tradition to future generations.