New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.
Did you know that making ‘sweet sour pickled ginger’ which we call ‘gari’ served free at sushi restaurants is extremely easy to make? The pink sweet sour beni shoga, called ‘gari’ at sushi restaurants
The arrival of ‘Pacific Saury’, a thin sword-like fish called ‘Sanma’ signifies the arrival of autumn and is probably one of the most popular fish in Japan during this short season. The Japanese kanji (characters) is written 秋（autumn) 刀 (sword) 魚（fish) so literally figuratively the fish is what it spells to be.
It’s been raining frequently and the sun has shied away in this rainy season here in Tokyo. Our distinctive season provide us with distinctive vegetation and fruit; thus this we need this long continuous rain which prolongs at least until the middle of July. It’s no doubt an enduring season, quite hot and humid but at least it keeps your skin baby-like humid which no woman can complain. Here are some party menus and dessert
Our Spring celebration party. Celebrating our newly born grandson. Celebrating our grandmother’s 96th birthday. Celebrating our niece’s birthday. And above all, celebrating and in gratitude to my husband’s health recovery. I thought I would bring in the ‘blossoms’ to our party menu……here it is. たくさんのお祝いが重なる『春』。 お姑さんの96歳の誕生日。 姪っ子の誕生日。 初孫の誕生。 そして何よりも、、主人の快気祝い。 春の彩り、春の花を食卓に取り入れたくてのメニューになりました。 作りながら、考えながら作った『バゲットとカンパーニュ』を下地に使ったカナッペ。 レシピよりも春の色彩や彩りをお楽しみください。 Using the bread of baguettes and campagne, these are small size canape breads. Since I’ve made so many variations types, like a freehand creative drawing….let you just enjoy the color and festive feel. This is a standard dish…mozzarella tomato with Italian ham. 定番の一口サイズ、、モッツァレラチーズとトマトと生ハム Roasted Paprika Flower（花パプリカ） Smoked Salmon with green peas and capers （スモークサーモンとグリーンピースとケーパズ） Pate Campagne with walnuts and rum soaked fig （パテ・カンパーニュ 胡桃とラム酒漬け無花果） 金沢からの産直。 今が旬の『のどぐろ棒鮨』『ズワイガニ棒鮨』『ぶり棒鮨』。 In celebrating our opening of the Hokuriku Shinkansen (bullet train), Tokyo – Kanazawa on March 14th; Nodoguro Sushi (Rosy Seabass) Zuwai Kani Sushi (Snow Crab) Buri Sushi (Japanese Amberjack) From my favorite patisserie ‘Asterisque’, cake ordermade for this event. 大好きなパティシエ『アステリスク』のオーダーメイド・ケーキ。
A glimpse of our dinner table. Some homemade foods on a Japanese dinner table may seem like slightly ‘exotic?’ delicacies to some but this is a seasonal easy Washoku dish. Egg Custard Bowl with Cod Milt Egg custard bowl which is called ‘chawan(bowl) mushi(steam)’ is an easy dish which is similar to making a egg custard pudding but the washoku makes this as an appetizer and seasonal foods are incorporated inside the custard. I’ve used …… ‘COD MILT’. What’s ‘COD MILT’ ? Cod milt is a ‘sperm’ of a cod; snow white, soft, rich in taste similar to a Foie gras or even pork liver. Incorporating this cod milt into the egg custard bowl (chawan mushi) made with dashi (see my July 1st 2014 blog post) . You will find various recipes on Chawan Mushi if you are a egg lover which can be combined with any seasonal foods, seafood or vegetables. Since ‘cod milt’ comes quite abundant during the winter months, it is one of my husband’s favorite food – the cold milt and …