Oshogatsu Osechi Ryori 2017

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Happy New Year Everyone!

I am so grateful to have had an amazing season of cooking, togetherness and family time. I am vowing to keep this togetherness and love in mind in 2017. I know no matter how busy I get, how much yoga I am teaching, I will always make this time to have these traditions with my family.  I am so excited to share my favorite meal of the year to start 2017. I hopefully share every year  these traditional and not so traditional Japanese dishes for good luck to our family and friends, things that mean so much to use and that we are grateful to share together. This Year was Adelyns first New Years and we were so happy to have her with us even if she can’t enjoy all the food just yet.

Here are the last 6 years of this family traditions.

2016, 2015, 2014, 2013. 2012, 2011

May 2017 bring joy, togetherness and love to you and your family.

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Menu

Beef Korokke

Dashi Soy Shrimp

Chicken Katsu

Teryaki Chicken

Inari

Tuna Sashimi

Salmon Sashimi

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings

Tsukemono

Pork Wontons

Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Namasu (pickled carrots and daikon)

Nishime 5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots), Gobo

Ozoni (New Year’s Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Mochi

Oshogatsu 2016 and Osechi Ryori



Ozoni

Happy New Year, everyone! 2015 came and went in a flash. It was truly a year of so many ups and downs, but there was so much to learn and so much to grow from through all those experiences. I am so grateful to have my amazing friends and family who have supported each other and helped us all stay afloat, even when we were in some deep water. I truly believe in the power of community, support, friendship and family and knowing that someone has your back, no matter what, is something that is so fundamentally important. We are not alone, stay connected!

Osechi Ryori Collage 2016

I am honestly not a resolution type of person and I believe that with each breath we have a chance to start over again. We don’t have to wait till a new year to get a new perspective or to do things differently, we can begin again at any time. It seems challenging, but the more we do it, like anything, the easier it is. New Year’s Day is always filled with food and family. 2016 was no  different and I am glad that I can show five years of osechi ryori on Unrivaledkitch  2015, 2014, 2013. 2012, 2011 and this entry is my 6th.

As much as I have let go of blogging, it is still such a big part of me to share my food, especially these special dishes that I learned to make as a child and some that I have revised or are family favorites. A lot of the the Osechi dishes are things that are particularly important to my Bachan, who has influenced so much of my life and my cooking. And although she’ll always ask me not to do it, it is my pleasure and privilege to cook this food for her and my family every year.

Osechi Ryori 2016

So here is the 2016 Oshogatsu Japanese New Year Osechi Ryori dishes and other Japanese food that we had for New Year’s Day.

Oshogatsu 2016

Oshogatsu 2016 Collage with Bachan

 

Menu

 

California Roll

Spam Musubi

Beef Korokke  

Miso Shrimp

Chicken Katsu

Sesame Chicken

Inari

Tuna Sashimi

Roasted Japanese Mushrooms

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings

Umeboshi

Tsukemono

Pork Wontons

Bachan Jello

Kinpira (sato shoyu gobo and carrots)

Sesame Gobo

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Shishito Peppers

Namasu (pickled carrots and daikon)

Nishime 5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots), Gobo

 

Ozoni (New Year’s Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Ozoni Unrivaledkitch

Manju

Oshogatsu 2016

May you and your loved ones have an amazing 2016 and beyond filled with luck, love and your heart’s deepest desires.

 

Happy New Year!

 

Cheers,

 

Unrivledkitch



New Year’s Traditions Oshogatsu and Osechi-Ryori 2014

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Happy New Year, everyone! I hope you enjoyed some time for reflection, tradition, family and friends during the holidays and carry that hopeful good cheer throughout the year. The first of the year is a special time for my family. We share in the traditions of Japanese New Year or Oshogatsu and since I’ve been little, we’ve had a family gathering eating traditional and some non-traditional foods together as we celebrate the New Year, over food, fun and togetherness.

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These traditions are very important to me. They remind me of my childhood, especially of the times when I used to stay with my Bachan from Christmas until New Year’s. Bachan would spend days preparing different dishes, allowing things to simmer and pickle, while cutting vegetables into different shapes and making food I’d only see on New Year’s Day. Though some of the dishes on the table today are not the same as the ones we had when I was little, I try to incorporate some of those traditional dishes into the Jūbako Japanese stackable decorative dishes and we have a large spread of food and invite friends and family over.

 

Here are my last three years of Osechi-Ryori: 2011, 2012, 2013, and my 2014 addition.

 

Menu

 

Beef and Chicken Teriyaki with homemade teriyaki sauce

Chicken Yakitori with peanut sauce

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings (mom’s contribution)

Pork & Shrimp Wontons (mom & dad’s contribution)

Bachan Jello (mom’s contribution)

Inari

Grilled Salmon

Grilled Sake and Mirin Shrimp

Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Namasu (pickled carrots and daikon)

5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)

Ozoni (New Year Japanese soup) (Konbu, Carrot, Kamaboko, Shiitake Mushroom, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Twice cooked Artichokes with soysauce mayo

 

I hope each of you had a blessed and beautiful holiday season and have a peaceful, joyful and thankful new year!

cheers

-Unrivaledkitch

Oshogatsu and Osechi–Ryori 2013

I’ve been writing now for three years 2011 and 2012 about Oshogatsu, which is traditional Japanese New Year celebrations. Of course my family is American so we do things probably very different than in Japan, but I love these customs and I hope to keep them for a very long time. Osechi–Ryori are traditional Japanese foods cooked in soy sauce and sugar or vinegars to be prepared for future consumption. It’s taboo to cook for the 1st three days of the New Year, so the food is placed in beautiful Japanese boxes called Jūbako to preserve its freshness for the days to come. This year we had a large New Year’s celebration filled with lots of love and tons of food. I hope you started the New Year just the way you wanted.

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Toasting Mochi with Bachan DSC03801DSC03837

2013 Osechi-Ryori

Menu

Kagami Mochi

Manju (Japanese sticky rice confection)

Ozoni (Konbu, Carrot, Kamaboko, Shiitake Mushroom, Imo (taro root), Renkon (lotus root), and Mochi in Seasoned Homemade Dashi)

Jubako

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5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)

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Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

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Kamaboko (pink and white Japanese pressed fish cake)

Dashi Steamed Shrimp

Tsukemono (salted cucumber)

Namasu (pickled carrots and daikon)

Umeboshi (Japanese picked plums)

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Blistered Sesame and Soy Shisito Peppers

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Sake and Mirin Grilled Shrimp

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Salmon Sashimi

Maguro (Tuna) Sashimi

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Spicy Crab and Japanese Vegetable Sushi

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California Roll

Vegetable Roll

Inari

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Japanese-Style Short Ribs

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Sweet Asian Fried Chicken Wings (mom’s contribution)

Pork Wontons (mom & dad’s contribution)

DSC03796Char Siu-Style Sliced Pork

There you have it!

Happy 2013! May it be filled with health, love, peace and happiness.

From the Fujitaki Family to you all! Thanks for sharing in our families tradition.

To see my sister in law Linh’s beautiful photos of our New Year please visit her blog here.

cheers

-Unrivaledkitch