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.
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