I do keep some Japanese Traditions even if I live here in New York City.
Many of them are about Food, such as New Year's Day's "OSECHI & ZONI".
In Japan rnany families have their own versions. Just like every family has their own stuffing and side dishes for Thanksgiving Day here in the USA.
Osechi is the side dishes, and Zoni will be the Turkey and Stuffing.
Since it is Japanese food, you will find many vegetables and seafood Dishes at the New Year's Day Table. I have been celebrating New Year's Day with a few Japanese friends for quite a while.
This year I invited a few more Japanese friends for "OSECHI & ZONI Brunch."
I do make the same dishes for it, but I add some new dishes each year. You need some surprises if you keep inviting the same people.
This will be the third time I blog about my New Year's Day Brunch Gathering. So you will see some changes I make for each year, if you care to know...
I used to start cooking for it more than a few days ahead, but I started only a day ahead for this year's one. Like I said I'm getting better at it.
"Prepping"
Osechi & Zoni is all about Dashi.
It is a stock we use for most of Japanese dishes.
For this New Year's, I made it with Dried Shiitake-Mushrooms and Konbu (dried Kelp). A friend of mine sent me a very special Konbu from Tokyo some time ago, so I decided to use it to make this year's Dashi extra special.
I also got fresh Mochi (it is a rice cake made from Sticky Rice) from friends on New Year's Eve. It came like puff pastry, so you have to cut it into the shape and size as you like. I do remember my grandmother working hard cutting them before New Year's arrival.
To make my prep time shorter I started to ask guests to bring some dishes which they like to make, or what they want to enjoy for New Year's Day eating traditions.
But, the Plating was all by me. After all, I have some serving dishes I use only once in a year. And I most enjoy plating before the guests arrival. Jonathan was working hard setting the table while I was slicing vegetables and fish cakes...
"Brunch was Served"
Before "Osechi & Zoni", I served a few starter dishes.
Of course I had to make some vegetable dishes with this Holiday's staple, Dukkah.
For this very special day I sliced flower-shaped Watermelon Radishes & Kohlrabi and used Krones for flower buds. By the way, I soaked Kohlrabis and Krones in grape juice to take purple tint.
Anjou Pears Slices wrapped with Prosciutto. Something good with Sake, Salut !
"OSECHI & ZONI"
This is how this year's Osechi looked...
Shrimp Dressed with Orange Gremolata.
Sliced Herring re-flavored with Shallot & Yuzu.
"Nishime" Individually Stewed Vegetables.
"Seafood Plate"
"Beans and More Vegetables"
1, Kohhaku Namasu. (Daikon & Carrot vinaigrette)
2, Yuzu & Shallot Herring.
3, Hana Ninjin. (stewed Carrot)
4, Shoyu Gobo (soy & mirin stewed Burdock)
5, Stewed Shiitake.
6, Steamed & sliced Snow Pea Pods.
7, Stewed Takenoko. (Bamboo Shoots)
8, Stewed Satoimo. (sticky potato)
9, Sliced Watermelon Radish.
10, Pickled Kohlrabi.
11, Stewed Konnyaku. (Potato Cakes)
12, Datemaki. (Sliced Fish and Egg Omelet)
13, Thinly Sliced Purple Carrots.
14, Kamaboko. (Fish Cake)
15, Kuri-Kinton. (Mashed Japanese Sweet Potatoes & Chestnuts)
16, Kazunoko. (Fish Egg)
17, Kobumaki. (Stewed Kelp Roll)
18, Shrimp with Orange Gremolata
19, Shio Gobo. (Stewed Burdock Root with Sea Salt)
20, Kuromame. ( Stewed Black Beans)
21, Dried Persimmons.
This is our last course "Zoni" accompanied with my quick pickles.
Oshougatsu (New Year) is always started with "Zoni"
It is a soup with Cooked Mochi. This year's bowl of soup contained "Naruto (another sliced Fish Cake)" and "Surume (Dried Cuttle Fish), Pea Shoots, Julliened Leeks, and "Takenoko (Bamboo Shoot)".
Some families in Japan may still be serving this bowl of soup. I can still make one if I still have Mochi ...
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