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2011.01.06
テーマ：●食べた物の画像♪(86622)
カテゴリ：食べ物・・飲み物・・
"Osechi ryori" is what most people in Japan eat at the beginning of the new year. Regardless of how many times you splurge at Nobu, osechi isn't something you'll ever find on a Japanese menu. Its time and place are the first few days in January, in the Japanese home. Osechi ryori was originally a way for housewives (and their families) to survive the first several days of the New Year, when stores throughout Japan were closed. The foods that make up osechi can be prepared in advance and then sit out in a cool area for a few days without spoiling. Most often everything is placed in compartmentalized lacquer boxes that are stacked in layers.        -----------------------------------------------  Kuromame (black beans) are soft and quite sweet, although you may notice a bit of soy sauce flavoring.  -----------------------------------------------  Gomame (also known as tazukuri) are small sardines that have been dried and then finished in a sweet sauce of sugar, mirin, soy sauce and sake. These are rich in calcium and yes, you can eat the head.  -----------------------------------------------  Kombumaki rolled kelp with fish  -----------------------------------------------  Datemaki looks like the tamago-yaki (egg custard) you often find in a bento box, but here it's made with a fish paste and has a sponge-like texture. It's quite sweet. -----------------------------------------------  Kamaboko, a dense cake of fish paste, is red and white (traditional New Year's colors). You can often find thin slices of this on your soba. -----------------------------------------------  fried burdock root simmered lotus root お気に入りの記事を「いいね！」で応援しよう
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