Oshogatsu

Toshikoshi Soba

Toshikoshi Soba Makes 5 to 6 servings 6 cups dashi 3 tablespoons mirin 2 teaspoons granulated sugar 1/3 cup soy sauce 9 to 10 ounces soba noodles, cooked according to package directions Shredded nori (seaweed) Additional toppings as desired 1. Mix the dashi, mirin, and sugar together in a 2-quart saucepan. Bring to a boil […]

Shiro Miso Ozouni (White Miso Ozouni) Recipe as shared by my friend Noriko Makes 4 servings 4-inch piece dried kombu 4 cups water 4 satoimo (taro root), peeled and cut in half 2.5 inch piece daikon, cut into thin planks 2.5 inch piece carrot, cut into thin planks 4 circle mochi cakes (or rectangle cakes) […]

Clear Broth Ozouni Recipe as shared by my friend Noriko Makes 4 servings 4-inch piece dried kombu 4 cups water 2.5 inch piece daikon, cut into thin planks 2.5 inch piece carrot, cut into thin planks 4 circle mochi cakes (or rectangle cakes) 3 ounces boneless skinless chicken thigh, cut into small bite-sized pieces 1 […]

Hold on to your hats, because the next few days are going to be a whirlwind of posts to get you ready for the New Year, Japanese style! As I mentioned in my post about tai no shioyaki last week, osechi-ryori are traditional Japanese New Year foods. Today I’m going to share some of my […]

Add this recipe to ZipList! Renkon no Sunomono (Marinated Lotus Root) Makes 6 servings 8-inch piece of renkon (lotus root) 4 tablespoons rice wine vinegar 3 tablespoons granulated sugar 1 tablespoon salt Finely grated lemon rind, for garnish 1. Wash the renkon thoroughly, then peel off the outer layer with a vegetable peeler, and slice […]

Add this recipe to ZipList! Kuromame (Sweet Simmered Black Soybeans) Recipe as shared by my friend Noriko Makes 8 to 10 servings 10.5 ounces kuromame (dried black soybeans) 11 cups water 1 1/2 cups granulated sugar 2 1/2 teaspoons soy sauce 1 teaspoon baking soda 1. Thoroughly rinse the beans in cool water, then drain […]

Tai no Shioyaki (Salt-Grilled Sea Bream) Number of servings depends on size of fish used 1 whole tai snapper, head on, scales removed and cleaned sea salt Micro Greens Lemon/lime wedges Grated daikon radish seasoned with a few drops of soy sauce 1. Measure out 1 1/2 teaspoons of salt for each pound of fish. […]

Oshogatsu

Toshikoshi Soba

Shiro Miso Ozouni (White Miso Ozouni)

Clear Broth Ozouni

Osechi Ryori for Japanese New Year

Renkon no Sunomono (Marinated Lotus Root)

Kuromame (Sweet Simmered Black Soybeans)

Tai no Shioyaki—Salt-Grilled Sea Bream

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