Happy new years eve🥰✨✨
I’m so thankful of all the interactions I had this year here, glad I took the courage to start something new☺️🙏✨✨
Documentation on Osechi (Japanese new year bento) item- three more to go🍱
Each item has wishes & meanings, I try to cook to have those points stand out✨
Today introducing “Kobu-maki/昆布巻き”-(Stuffed Kombu (Kelp) Rolls With Salmon✨
Quick recipes of “Kobumaki” (arranged to be easier) & Stories🪢🐟
Originally, Kobu (short for Kombu/昆布, kelp) is considered to be a super good luck food in Japan. Still in old tradition, we send Kombu as prestigious gifts in certain occasions (some are pretty expensive).
Flavor differs by sea & regions, but Kombu is essential to Japanese cooking- for dashi broths.
Its shape widens toward the end (good luck, like 8/八), image of happiness spreading.
Also, it’s close to synonym of happiness “yoroKOBU/喜ぶ”, and Chinese character that means Descendants prosperity.
So many good lucks😋✨✨
Thinner kelp is used for this dish.
We roll salmon (originally dried herrings- but I couldn’t find), and tie with kanpyo/干瓢（dried gourd strips）.
The act of tying /結 itself is super good luck – it’s about good relations & connections.
There’s a special way to tie, so the knot won’t go vertical- will share in the future 🪢
- Soak kelp & gourd individually in water, cut fish to the length of the kelp.
- Roll & tie (forgot to take pics… using previous years’ photos)
- Place the knot down, and put on medium heat in: 800ml water, 2TBS sake, 2TBS vinegar, 2TBS sugar, 2TBS light soy sauce, 1TBS Mirin (or sugar). *Adjust flavor to your liking.
- After 10-12 min, turn off heat and let it rest. Cut in bite size. Yum!
あっという間に大晦日です😳
今年は勇気を出して発信を始めてみて、普段では出会えないような素敵な方と繋がり交流させて頂き＆暖かく迎えて頂き、本当に嬉しく感謝しています。
皆様、素敵な年末年始をお過ごしください☺️🙏✨✨
昆布巻き、お料理に夢中（必死）で工程写真撮り忘れ、昨年のイメージで補足させて頂きます。
身欠きニシンは見つからずスモークサーモンだったので、負けないようにちょっとパンチのある味付けにしてみました、美味しかったです🐟✨
