All posts tagged: New Years

Stollen | シュトーレン

I’ve managed to bake my annual (supposed to be Chirstmas) ‘Stollen’, really late. I mean really late but hey….I made it by New Years; and thanks to my dear friends who await for my Stollen even past the season. My friends often ask me whether I’m back baking on a regular basis. Yes and no. I’m not baking like a ‘baking freak’ hindered by unexpected commitments  but I hope to be. Stollen uses a lot of dry fruits – aging the raisins, sultanas, currants, cranberry, apricots, figs, orange and lemon all soaked in rum and brandy for over a year before using. It’s way past festivity time but I hope you enjoy at least the photos. 去年のクリスマスに間に合わず、、お正月間際に作った『シュトーレン』。 毎年数人の方が待ちわている季節のお菓子で今年はいろいろな事があった為、とてもクリスマスには間に合わずでした。でも、この為に熟成させていたフルーツ。レーズン、サルタナ、カレンツ、クランベリー、アプリコット、フィグ、オレンジやレモン。濃厚なラム酒やブランデーに一年間漬け込み出番を待ったいました。 今年はバター不足でちょっとこまりましたが何とか発酵バターを入手することが出来、『シュトーレン』が嫌いな方もこの『シュトーレン』の概念を変えましたと御礼の言葉を頂いきました(自画自賛、、ですネ)。

Fresh Mochi (Sticky Rice) Event | 餅つき

New Years festivities in Japan are over, more so by January 15th. Mochitsuki (Pounding of fresh sticky rice) is an gathering event which take place in various parts of the community; schools, living communities, temples, associations. Mochi pounded from steam glutinous rice is a traditional food eaten in New Years. The glutinous rice is steamed and pounded in a oval shape wooden bowl. Fresh mochi is a ‘one of kind’ food (I think…) similar to eating bread right out from the oven. Since it has no preservatives, it becomes stale and hard more quickly than other processed mochi sold in supermarkets. Fresh mochi can be eaten many ways but the most popular being…(such as in street events) – Sweet aduki with rounded fresh mochi – Kinako powder with rounded fresh mochi –  Daikon Oroshi Mochi, which is grounded radish with soy sauce. (Sorry no photos) 今年のお正月の楽しみの一つ、、『餅つき大会』。 さすがに家では臼もないので餅つきはなかなかできません。昨年は餅米を蒸して、自力で餅を作ってみましたが、、さすがにこの餅つきの味とはかけ離れた出来でややガッカリ。餅つきはこうやって大量の餅を蒸して、男手でついた餅が最高ですね。我家の周辺では学校、お寺、郷土館、商店街で餅つきを多々やっているのでこうしていい日和を選んでいく楽しみがあります。 今回は『小豆』と『きなこ』餅しかありませんでしたが、、『大根おろし』もなかなかの美味で最高です。 Fresh Mochi Kinako powder with rounded fresh mochi Sweet aduki with rounded fresh mochi This is a typical traditional New Years dish ‘Ozouni’, which is mochi in …

Rice porridge with 7 spring herbs | 七草粥

Slightly late blog but….. Rice porridge with 7 spring herbs to be taken January 7th (Breakfast). 7日の朝に食べる『七草粥』: Rice Porridge with 7 Herbs : After our New Year Celebration, to soothe and rest our stomachs and digestive system; we have a tradition of eating NANAKUSA KAYU (Rice porridge with 7 herbs) on January 7th. The herbs are first boiled in light salt water and chopped added to the rice porridge. The effects of the herbs are as follows : The 7 Herbs : Water dropwort (芹 : せり seri) is rich in iron, good for red eye and dizziness. Shepherd’s Purse (薺 : なずな nazuna) conditions the digestive function. Cudweed (御形 : ごぎょう gogyō) will help you stop coughing and loosen phlegm. Chickweed (繁縷 : はこべら hakobera) contains relatively many protein and minerals, used as medical herb. It will also reduce stomach irritation and help delicate stomach. Nipplewort (仏の座 : ほとけのざ hotokenoza) relieves muscle pain. Turnip (菘 : すずな suzuna) regulates the stomach and intestines, and reduces fever. Radish (蘿蔔 : すずしろ suzushiro) also helps workings …