The tsumami reflect seasonal ingredients. But they are total flavor bombs. Even from pictures it is obvious that these aren't dainty slices of fish and vegetables. This collage represents a variety of some items I enjoyed over the last few years, over a few different seasons. From left to right, top to bottom:
1. Chunks of ankimo in a sweet tsume thickened with kuzu starch
2. Wara-smoked modori katsuo with a sticky mix of grated daikon, chives and ginger
3. A soup with hamo, matsutake and mizunasu "noodles"
4. Grilled tachiuo and matsutake over sushi rice, topped with ankake sauce
5. Preserved asari clam with sweet miso
6. Hamaguri liver in a porridge with generous amounts of grated chive