Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that preparation can be done ahead of time, and the contents are visible so the dish can be finished right in front of the guest. I arrange the ingredients in the film, pour in a warm-set gel made by adding gellan gum — a gelling agent — to dashi, and tie the opening closed. In this state, I heat it on an induction cooktop and open it up to serve; because the film withstands temperatures up to 220°C, it can go into an oven, and it can also be heated in a frying pan as long as there's no direct flame. Guests are delighted to watch, right in front of them, the dashi coming to a boil and the ingredients cooking through — things that normally happen out of sight in the kitchen. I think this technique could be applied to other cooking methods as well. It comes in very handy for dishes that can't be shown at the counter.
I work at a hotel, where guests from overseas and many other backgrounds visit, so I put thought and effort into how dishes are presented and served.