“Osechi-ryori” are traditional Japanese New Year foods.
The history of Osechi is said started in the Heian Period (794-1192)
when it were originally a way for housewives to survive the first several days of the New Year.
But Osechi are still essential for many of Japanese people even today.
The foods that make up Osechi can be prepared in advance and then stored in a cool area for a few days without spoiling.
Most often everything is placed in compartmentalized special boxes, called “Jubako”, that can be stacked in layers.
Normal Osechi-ryori components:
Kazunoko (herring roe) : tiny yellow fish eggs, marinated in a broth of dashi, sake and soy sauce.
Kuromame : soft and quite sweet black beans
Gomame : small sardines that have been dried and then finished in a sweet sauce of sugar, mirin, soy sauce and sake.
Kombumaki : rolled kelp pre-cooked and seasoned with soy sauce.
Datemaki : looks like egg custard but is made with a fish paste and has a sponge-like texture
Kamaboko : a dense cake of fish paste, is red and white for New Year celebration.
Sea food : Shrimp and sea bream are most typically used.
Others : Konnyaku (devil’s-tongue starch), Fu (wheat gluten), Sweet potatoes, Sweet chestnuts and so on.
It seems focused on very Japanese limited culture,
but if you have any question, please feel free to contact us.
Wishing you a Happy New Year !
All the Hocho-Knife staff
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that is the soul of the cook!
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