Merry Christmas Eve🎄💝✨For everyone who’s putting heart for the holiday season cooking & eating etc.. I really respect and enjoy the posts around, It’s so impressive how we can stretch for our passion🥰✨
I was so so so glad & happy to hear the positive feedbacks from my local frliends who tried my Osechi bento yesterday🥰❣️❣️I was a bit worried if the food was challenging or un-tasteful for foreign palates. But I got some very interesting feedbacks on which items were especially favored… such as recipes of Burdock (goboh), fish cakes (datemaki), kanten (agar) etc. Also for most of them it was the first time to see Osechi – which was a bit surprising to myself as Japanese. Osechi is sold everywhere right after the Christmas – ±50% of cold section in super markets are replaced with osechi stuff, and even in convinience stores, a short period but rather a big thing in Japan😳
Starting to document my cooking✨
I didn’t have the pretty final pic for this one- but a recipe of Japanese Pickes, “Namasu” – oldest recipe in Japanese recorded in history.
Base must is Daikon (white raddish) & Carrots (redder the better) – good luck colors❤️🤍
I added more colors by adding skin of cucumber, wood ear mushroom, and yuzu.
Easy Recipe (arranged to be quick)✨
- Prepare syrup (“amazu(甘酢)”), heat all & let it melt in pot and cool: I put a kombu (kelp) for more umami. (Base ratio: Rice vinegar 100ml + 4 tbs white sugar, 1/6 tsp of salt). I make a stock of them for other recipes✨
- Cut/shred all ingredients very thin, put in salted water except for yuzu &cucumber (1l water + 1tbs salt) to let it revive. After 1hr, squeeze it, and soak all in amazu. Yum!
メリークリスマスです🎄✨昨日のおせち、現地の友人たちからもポジティブなフィードバックを受けることができ、大変安心いたしました。。！
やはり寒天、錦卵、伊達巻等の甘い味付けが人気で、一方叩きごぼうも刺さっていたようで驚きでした笑
喜んでもらえて、とにかくホッとしつつ、本当にうれしかったです。
また、面白いところで、ちょっと見た目＆コンセプト的に敬遠されてしまうかなと思った田作りも、地続きマレー系の料理でなじみあったそうで、美味しく食べてもらえました（小魚の、似たような味付けがあるそうです）。
なますは、5色が好きで大晦日に頑張るのが定番です。
きゅうりの皮だけを使う大変贅沢な一品です🥒✨笑
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