SHOKUTAKU 食卓 

Ingredients: Dry konbu seaweed sheets (about 5cm x 10cm after soaked) Kanpyo (dried calabash in strips, soaked in water) Shishamo (or salmon, mentaiko, gobo... ) soy sauce, mirin, sake, dashi powder Directions: Soak konbu sheets into water (save the water), prepare two sheets of about 5cm x 10cm Dry konbu with paper towel, place two shishamo (remove heads and bitter part, heads facing sides) on 2 layers of konbu sheets. Instead of Shishamo, mentaiko or salmon could be use

Ingredients: ground chicken or turkey 1 pound green onion or regular onion, chopped fine dry shiitake mushroom soaked in water, lightly squeezed and chopped ginger (optional), as much as you like miso paste (optional), adjust to your taste mirin, sake, salt, pepper, adjust to your taste potato starch or flour to stick the ingredients, 1-2 tbsp 1 egg (optional) poppy seeds (or sesame as alternative, optional) , a handful Directions: Mix all the ingredients except poppy seeds w

sweetened black bean (typically in the New Year food) Ingredients: dry black beans 200g sugar 100 - 200g (Japanese 1/2 cup - 1 cup, according to your taste) salt 1/3 tbsp soy sauce 50 cc (Japanese 1/4 cup) baking soda 2/3 tbsp Directions: Wash the beans lightly and place in a colander Boil 8 cups of water in a deep pot, add sugar, salt, soy sauce and baking soda, beans. Stop the heat and leave it for 4-5 hours in the pot. Boil on high heat. Keep removing the foams, add 1/2

Ribbed scrolled egg for New Year Ingredients: Egg 3 Hanpen (small, 50g) 1 sheet Sugar 1 tbsp Mirin 1 tbsp Water 1 tbsp Dashi powder 1 pinch Salt a pinch Use baking pan or frying pan. Adjust the sweetness to your taste. My recipe is much less sweet than the typical dashimaki. Directions; Blend eggs with small pieces of hanpen, other ingredients until smooth. (I used the electric mixer.) Pour the mixture into a parchment-lined pan (18cm x 18 cm square or alternative) and bake

Candied dried anchovies typically seen in Osechi cooking Ingredients: Iriko (dried anchovies, no salt) sesame walnuts or walnuts (optional) soy sauce, sugar or mirin or honey, sake Directions: Toast iriko on the frying pan with low heat until crispy Toast nuts (sesame, walnuts, almond, etc) on the frying pan Empty the frying pan, and heat up the mixture of soysauce, sake, sugar or mirin or honey with low heat until it thickens Put 1 & 2 into the mixture and stir to blend well

Japanese New Year's tradition Osechi ingredients are symbolic foods for Japanese New Year, each representing a wish for the coming year, like good health ( black beans - kuromame ), prosperity/fertility ( herring roe - kazunoko ), wealth ( sweet chestnuts/potatoes - kuri-kinton ), long life ( shrimp - ebi ), and clear future ( lotus root - renkon ). These foods are prepared in advance and packed in lacquered boxes ( jūbako ) to allow families to rest and celebrate togeth

with Mochi Maker Kaku (edged) Mochi Pour and dry in a flat container and cut into smaller pieces on the 3rd day (works best) Red: food...