"1 ~ 2"

"Winter View pt.1"

    

"snow chrysanthemum"

"steam of consciousness"

"white forest"

"icy rain"

"Winter View pt.2"

"Following the Osechi"

Guests at my New Year's brunch asked "What happened to the dessert course ?"

So, this is the page for that question.

Mari-san, a friend of mine visited Switzerland right before Christmas last year. And came back with this.  She said this is available only at Christmas time.  

It is a Chocolate Kettle, filled with Chocolate Candies and Marzipan Vegetables. You are supposed to crush the kettle to bring a good luck for the New Year.

So, I saved it for the New Year's Day.  It's made of Swiss Chocolate, naturally it tasted great. 

All of us very much enjoyed  this unusual Chocolate Swiss Tradition...

Jonathan still asking me "Who ate Cauliflower ?"

I guess he had his eyes on it !

And it was not me, I only love Roasted Cauliflower- Florets !

"Osechi 2014"

It  has been more than a week since I had my New Year's Day Brunch party.

Every New Year's Day I make "Osechi & Zoni'' traditional Japanese New Year's Day's Food.  I was not so crazy about this food when I was  little, but as I'm getting older my desire to have this tradition is getting stronger and stronger.

I started to cook this food while ago.  And I invite a few friends over to cerebrate New Years with food and "Otoso (Sake)"   I used to make everything all by myself.  But now I ask friends to do some cooking, and started to buy some commercial made ones.  Such as Kamaboko and Datemaki.  One thing I have to do is not to forget to serve things in my fridge.  It has happen almost every year.

I usually get dinner invitations for the evening, so my brunch-party had to finish early.  This became my tradition as well.

Around 11AM my guests were arriving.  I had to finish slicing and plating very quickly.

"The Table Setting"

My party always has vegetables and pretty hors d'oeuvres on the table.

"Karasumi" (Botarga / cured fish eggs)

Japanese delicacy a friend brought back from Japan.

"Tashi Yasume" (Palette Cleanser)

Persan Cucumber  quick picked with Yuzu & Shiso.

"Seto Jubako" (Porcelain Stackable Boxes) 

I use this Antique Japanese Server only for New Year's Day.

"Ume-Gobo, Kuromame, Kuri-Kinton, Kohhaku-Namasu"

Burdock Roots stewed with Pickled Plum, Stewed Black Beans, 

Japanese Sweet Potato mushed with Chestnuts,

 Julienned Daikon Radish & Carrots Sweet Vineglette.

"Takiawase"

Individually stewed vegetables served on a Large Imari Plate.

Again I use this antique Plate only for special occasions.

"Tsukudani, Kobumaki, Ebi-Amani, Datemaki, Kamaboko"

Variety of commercially made Japanese Seafood Delicacies.