Happy New Year! New Year is the biggest Holiday in Japan, and it is feast time. Families often cook for days to prepare. Since we are in the U.S. and it’s just my husband Ben and I, we simply had a small taste of some of the side dishes. Thank goodness for Mitsuwa Marketplace, a Japanese grocery store just an Uber ride away from us. We were able to acquire all of my childhood (and current) favorites, mostly the sweet dishes!
Clockwise from the black colored dish:
(1) Kuromame (sweet black soybeans) – symbolizes health and hard work
(2) Datemaki (sweet rolled omelette) – symbolizes scholarship and culture
(3) Kamaboko (broiled fish cake) – symbolizes sunrise and celebration
(4) Kuri Kinton (candied chestnut with sweet potatoes) – symbolizes economic fortune and wealth
(5) Salmon roe with shiso leaf and grated daikon radish – just because I love it!
Osechi (Japanese New Year food)
Ingredients
- 3.5 ounce kuromame (sweet black soybeans)
- 1 roll datemaki (sweet rolled omelette) sliced (I use the Kibun brand)
- 1 package red kamaboko (broiled fish cake) sliced (I use the Kibun brand)
- 1 package white kamaboko (broiled fish cake) sliced (I use the Kibun brand)
- 0.5 pounds kuri kinton (candied chestnut with sweet potatoes)
- 0.2 pounds ajitsuke ikura (seasoned salmon roe)
- 1 slice dakion grated
- 1 leaf shiso leaf
- soy sauce to serve
- wasabi to serve