Japanese New Years Food Osechi Ryori

2012 new year japan

I wrote Japanese new years food Osechi Ryori before and it is this page.  This is my second time writing about Osechi.  So it:s been 2 years after I startedd this blog.  I just came back from Japan visit my parents this New Year.  I post pictures of my mother’s Osech and my family’s Osechi.

osechi ryori

osechi

The term osechi originally referred to o-sechi, a season or significant period. New Year’s Day was one of the five seasonal festivals (節句 sekku) in the Imperial Court in Kyoto. This custom of celebrating particular days was introduced from China into Japan. If you read more about Osaechi ryori, go this page.

I realized this year that Osechi doesn’t have much meat. Traditionally, Japanese people eat fish. So, there are many cooked fish and vegetable foods. Also those are preserved foods, so they use a lot of sugar. I figure out, that is why I like Osechi Ryori so much!

Some of my friends said they don’t care about Osechi. I love this food very much and I must have them once a year, otherwise, I don’t feel like New Year come.




sushi

assuage tofu

new year food

nimono

kegani crub

Also i write about my family traditions here. We have a New Year’s reunion every year. I missed it these past 2 years, because I didn’t go back home.

My grandmother is very good with Osekihan which is red bean (azuki) bean rice. Azuki bean rice is famous for celebration food. It is very popular that Japanese people eat this rice when they have some celebration. (ex:new year, marriage ceremony, have a baby, etc) If you want to read more about Osekihan, go to this page.

I think still my grandmother’s Osekihan is the best, but her son’s wife (my aunt) is continuing making it every year after my grandmother passed away. Those are mother’s taste which is comfort food for Japanese and rustic food but I love them. She is very good at making it just like my grandma. Some of the other dishes on this page, I made these differently. I truly love my aunt taste of those foods when I go to her house for New Year’s day reunion.




Dried Daikon Radish Recipe, Kiriboshi daikon

I have a Kiriboshi Daikon recipe which is dried daikon radish recipe. Kiri mean cut and  Boshi is Hosu, mean dry it.  Cut and dried daikon is called ‘Kiriboshi-daikon'(literally, cut-dried daikon) which is a common method of preserving food in Japan.  Read more about Daikon, go to this Wiki page.

You have to soak dried daikon in the water for a while and cook it with some other vegetables, or you can use it for salad.  I like to cook with other vegetables because all those juice from vegetables and dashi soak into the Kiriboshi daikon and make it delicious harmony.

Kiriboshi daikon

How does Dried Daikon look like?

Kiriboshi daikon

Soak in the water about 10 to 15 min, until daikon soak the water and no hard and dry parts left.

Kiriboshi daikon




Kiriboshi Daikon Ingredients:

 
Kiriboshi daikon ——————————————————-1 3/4oz

Fish cake or Abura age ————————————————1
Carrots ————————————————————–1/2
Shiitake mushrooms—————————————————3
Sake —————————————————————–1tbs
Sugar —————————————————————-1tbs
Mirin —————————————————————–2tbs
Soy sauce ———————————————————–3tbs
salt ——————————————————————pinch
Dashi —————————————————————-2cups
Oil ——————————————————————-1tbs

Kiriboshi daikon

Cut vegetables like this. Actually cut like almost same size so it is easily pick up by chopsticks.
If you use dried Shiitake mushrooms, you should soak in the water, too. Same as dried daikon, 10 to 15 min.

You will see the fish cake. I buy this and freez it. It is handy to cook with for those dried Japanese ingredients. I buy them and freeze them.

Kiriboshi daikon Kiriboshi daikon Kirioshi daikon

You may use the dried shiitake mushrooms.  That case, soak dried shiitake in the water about 30 min. and cut and use it.  I put picture here for dired mushroom (left).

You cook vegetables first. Put oil in the pan and carrots first, then Kiriboshi daikon. When you cook them put all other ingredients and star fry it. When it cooked, put dashi water and other sauce ingredients.

Kiriboshi daikon

Kiriboshi daikon

don’t forget to put otoshibuta. 

Cook until all the sauce is almost gone.  Be careful, do not burn it!

Kiriboshi daikon

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Mackerel with Miso sauce Japanese Recipe

One authentic original popular Japanese food and recipe is Mackerel with miso sauce. It is a sweet miso paste like sauce on this fish. This fish is rich in Omega-3’s and is very beneficial to health. King mackerel is popular fish in Japan.

Saba no miso ni

ginger cooking Otoshibuta Mackerel cooking




Ingredients:
Mackerel ———————————2
Ginger ————————————1
Dashi ————————————1.5cup
Sake ————————————1/2 cup
Sugar ———————————-2oz
Soy sauce ——————————-2tbs
Miso ————————————2/3oz
Tahini (option) —————————1tbs

Put fish in the bowl and put boiled water and drain.
Put in pan Dashi, sake, sugar, and soy sauce and bring to boil.
Add fish and thin sliced ginger.  Ginger is necessary item.  Ginger help take off the mackerel fishy taste and smell. You must have the ginger for this recipe. 

Also, try not to have fish lying on top of eachother as much as possible.  Turn to mid heat and cook with Otoshi buta (drop-lid)  about 10 minutes.
Put some pan liquid in a small bowl and mix in miso paste and put back into the pot.
If you have Tahini, put 1tbs for extra flavor.

Tip: If you want to use a frying pan
You may be able to use a shallow frying pan for this cooking.   If you use a frying pan, use parchment paper to cover the fish instead of putting on the Otoshi buta (drop-lid).  Then put a regular frying pan lid on it. Cook 10 minutes.

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Matsutake Gohan

Matsutake Rice

I made Matsutake Gohan. It is the season for Mushrooms in Japan, now.  Yes, this is instant.  I can not buy Matsutake around here where I am living now.  Even you can buy some ingredients like matsutake, you still cook with other stuff like chestnuts or Japanese sweet potato which is seasonal (autumn) food.   Shiitake and other vegetables which called Kayaku gohan is good also.  I will put those ingredients and how to later in my Japanese Recipes.

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