New Year’s is probably the biggest holiday in Japan. Everyone celebrates with many traditions, like visiting temples and eating special New Year dishes known as Osechi Ryori. This week I have been sharing a few of these recipes individually and now I have compiled them all together and made an Osechi Ryori Lunch Plate! This is what a traditional New Year’s lunch/dinner looks like in Japan; however, usually, if you buy them from a store, they are served in a large bento-box.
The first recipe that I shared was the Kouhaku Namasu, which is a vinegared salad made from grated carrot and daikon (radish). I love how refreshing it is, especially here in Australia where it is currently very hot. Then I made my son’s favourite food, Sekihan. This is a type of rice made from azuki beans, which gives the rice a slightly salty and nutty flavour and a bright red/purple colour. To add a little protein to the meal I made Tsukune Dango, which are chicken meatballs coated in teriyaki sauce and served on a skewer. They’re very delicious, especially when they’re freshly grilled.
The dishes I made after the Tsukune Dango are all of my favourite ones. First I made Datemaki, which is a rolled omelette made from eggs and a type of fish cake called Hanpen. But don’t worry it doesn’t taste fishy, it’s actually sweet and very tasty. I absolutely love Datemaki, especially when it’s wrapped around sushi! Then I made the incredibly delicious Kuri Kinton, which is made from two of my favourite foods: chestnuts and sweet potato. It’s very sweet and seems like it should be a snack or dessert but it’s actually eaten along with all the other savoury dishes. The last dish I made is another sweet one, it’s Kuromame. Kuromame are sweetened black soybeans that are so delicious it’s hard to not over-eat them.
I hope you enjoyed these recipes this week and if you want to try a few make sure to click on the bolded dish name to take you to the recipe![:]