Koshogatsu Ryori and Oma Maguro Tuna

January 15, 2009 5 Comments

Happy New Year Again! Koshogatsu Ryori and Oma Maguro Tuna 小正月料理大間マグロ

Koshogatsu, or ‘little shogatsu‘ is traditionally observed on January 15th and marks the end of the Japanese New Year celebration. Mochi that has been offered to Shinto gods for the last half month is now quite dried out and is shattered with a hammer for eating…

Wagashi: Kyoto Toraya’s Year of the Ox Namagashi

January 14, 2009 3 Comments

Wagashi: Kyoto Toraya’s Year of the Ox Namagashi 京都とらやのどかな朝

There is a blend of sophistication, beauty, simplicity and cuteness in namagashi, especially Kyoto namagashi, that is just unlike anything else in the foodie universe. In food and non-food related design, the traditional Japanese sense is something from another, bygone world, but still seems so essential even in…

Shogatsu: Mochibana Japanese New Year Decoration

January 12, 2009 9 Comments

Mochibana Japanese New Year Shogatsu Decoration 餅花

Mochibana is a Japanese New Year’s decoration that uses white and pink colored mochi wrapped around willow branches to simulate blossoms. Shogatsu signals the coming of spring in Japan, and spring is plum, peach and cherry blossoms. Why do people use mochi rather than real flowers?…

Chazuke with Leftover Yakizakana

January 12, 2009 No Comments

Chazuke with Leftover Yakizakana

Sprinkle some chopped leftover grilled fish on rice, pour on some hot tea and you’ve got chazuke, a quick meal that has been eaten in Japan for more than 1,000 years.…

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)

January 11, 2009 4 Comments

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん

In Japan there are literally more ways to prepare fish than one can easily imagine. Yakizakana, grilled fish, is one of my all time favorites. Sakana-no-hoshimono, dried fish, is extremely tasty and quick and easy to make. I discovered this one the other day, it is a…

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