Food Maker, Chef, and Traveling Diner
Happy New Year! 2023 came and went and here we are a brand new year and ready to go in 2024! I am so grateful to continue to share these Japanese and Japanese American traditions from the Fujitaki family! Every year things get a little …
Another Osechi Ryori has come and gone, but this year is also a special one because Bachan will turn 100 on July 21, 2023, so this is her 100th Oshogatsu and I am so grateful that I was able to prepare and host this year’s …
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!
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.
So here is the 2016 Oshogatsu Japanese New Year Osechi Ryori dishes and other Japanese food that we had for New Year’s Day.
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)
Manju
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,
Happy New Year! Already 12 days in and I’m still feeling the freshness of the new year and all that it has in store for us. 2014 was a great year, lots of amazing opportunities and growth that I look forward to carrying over into …
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 …
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.
Toasting Mochi with Bachan 
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
5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)
Kinpira (sato shoyu gobo and carrots)
Tazukri (candied, dried sardines)
Kamaboko (pink and white Japanese pressed fish cake)
Dashi Steamed Shrimp
Tsukemono (salted cucumber)
Namasu (pickled carrots and daikon)
Umeboshi (Japanese picked plums)
Blistered Sesame and Soy Shisito Peppers
Sake and Mirin Grilled Shrimp
Salmon Sashimi
Maguro (Tuna) Sashimi
Spicy Crab and Japanese Vegetable Sushi
California Roll
Vegetable Roll
Inari
Japanese-Style Short Ribs
Sweet Asian Fried Chicken Wings (mom’s contribution)
Pork Wontons (mom & dad’s contribution)
Char 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
New Year’s day is one of my favorite days of the year because it’s time for family and friends, new beginnings, reflections and always tons of food. Last year I went over the traditions behind everything (if you want a bit more information, check out this post) and this …
Happy New Year! I can’t believe its almost 5 days in already. Time really does go by fast. Osechi-Ryori and Kagami mochi I’ve been taking a break from writing but now it feels like I’m good to go. More focused less tired and have that …
