Oshogatsu

Toshikoshi Soba

Thumbnail image for 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 […]

Read More →

Shiro Miso Ozouni (White Miso Ozouni)

Thumbnail image for Shiro Miso Ozouni (White Miso Ozouni)

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) […]

Read More →

Clear Broth Ozouni

Thumbnail image for Clear Broth Ozouni

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 […]

Read More →

Osechi Ryori for Japanese New Year

Thumbnail image for Osechi Ryori for Japanese New Year

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 […]

Read More →

Renkon no Sunomono (Marinated Lotus Root)

Thumbnail image for Renkon no Sunomono (Marinated Lotus Root)

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 […]

Read More →

Kuromame (Sweet Simmered Black Soybeans)

Thumbnail image for Kuromame (Sweet Simmered Black Soybeans)

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 […]

Read More →

Tai no Shioyaki—Salt-Grilled Sea Bream

Thumbnail image for Tai no Shioyaki—Salt-Grilled Sea Bream

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. […]

Read More →