Food Maker, Chef, and Traveling Diner
When I think back on all of the many caterings throughout my time as a chef, this particular one is probably the most significant catering that I have ever done. In fact, I get emotional just thinking about how much my Bachan has impacted my …
My sister, Kristen, just turned forty on March 12th. My sister-in-law, Linh’s, birthday is just one day before on March 11th a couple years before, so each year we get to celebrate these two lovely ladies and everything they do for our family on a daily …
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 party!
2022 was hard —lots of pain and lots of transition—but with the help of our family and friends and the deep trust and love we have for one another, we made it into the new year!
I have been making Osechi dishes and celebrating Japanese New Year most of my life. You can search other years on this blog and though many of the items we enjoy on New Year’s Day are Japanese American, they still have great significance to our family and our evolving traditions.
This year we got to share the day with our nieces, Maleeya, Amaya, Adelyn, and Quinn, and our new nephew, Keston, born July 30, 2022! We also hosted my uncle and cousins to share this special day with Bachan. Even with challenges, there is always so much goodness and joy!
I had some really good lighting this year and I’m grateful to share this menu and these dishes with you all. Also, some very awesome kamaboko art that Brandon took time to do this year. We are always looking for new ways to elevate and share delicious food.
Menu
Osechi Ryori
Tazukuri (Candied Sardines)
Symbolizes a bountiful harvest
Kamaboko (Fish Cake)
Symbolizes celebratory colors
Gobo (Kinpira Gobo and Sesame Gobo)Symbolizes strength and stability
Ebi (Shrimp)
Symbolizes longevity
Konbu (Seaweed)
Symbolizes joy and good omens
Namasu (Pickled Daikon and Carrot)
Symbolizes peace and happiness
Renkon (Lotus Root)
Symbolizes luck in future prospects
Takenoko (Bamboo Shoots)
Symbolizes advancing in life
Satoimo (Japanese Taro)
Symbolizes lasting prosperity
Konnyaku (Yam cakes)
Symbolizes bonds and relationships
Five-Sided Carrot and Daikon
Shiitake Mushroom
Blistered Shisito Pepper
Umeboshi
Tsukemono
Sushi
Ahi Sashimi
Korokke (Potato & Meat Croquette)
Chicken Katsu
Teriyaki Chicken
Spicy Chicken Skewer
Grilled Sake Trout
Rice
Grilled Shrimp
Fresh Fruit
Mochi
Spam Musubi
Wonton
Chashu
Ozoni
Japanese New Year Mochi Soup
Kagami mochi “mirror rice cake” represents harmony in the family and mochi’s stretchy texture symbolizes hopes for longevity
I hope you enjoyed this year’s dishes!
Happy New Year Everyone. May 2023 bring you lots of love and peace!
-Kimberly
Unrivaledkitch
Truth be told, I wasn’t sure I was going to be able to make all my usual Christmas deliciousness because Brandon had his hip replaced just before Christmas. The unknown of going through a surgical procedure was a little unsettling, but luckily his hip replacement …
Las Vegas…. what a crazy, interesting, evocative, and mischievous place to visit. It’s one of my favorite places to people watch and remember why I am where I am now and not where I used to be. Brandon’s grandparents, aunt, uncle and cousin live in …
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,
I can’t believe that Maleeya is already 4-years-old. It’s almost a month later and I’ve been slacking on my food blogging, but this was a very special birthday party catering and since I’ve blogged about each of her birthdays, I can’t stop at 3. So …
It’s been a whirlwind of a summer, and though, by kids’ yoga standards, we are referring to the season as fall already, it won’t be fall until 9/22, so I’m sticking with summer for the moment. I had to write about my beautiful birthday …
A couple of weeks ago, Brandon and I cooked for his dad’s going away party. He’ll be out of state for work for some time so we decided it would be nice to get his friends together and enjoy company while he was still in town. Being in the military is a difficult profession and I can’t imagine what our country would be without the help of so many men and women all over the world who sacrifice so much for our safety.
So for this event we had two chefs and one kitchen. Brandon and I have worked together in some kitchen during various times for the last 7 years professionally, at home, or at someone else’s home/event. You can currently visit Brandon at Blush Restaurant and/or Blind Tiger in Santa Barbara, where he is the Executive Chef.
Though most of my time is spent cooking for my family and teaching yoga, it’s nice to prepare a large meal for wonderful people. We decided to have a massive taco fiesta. Our first go with the barbeque ended up not too successful because the grill wasn’t in working order, so we went for the simple charcoal grill that I’m used to and I grilled the food while Brandon cooked inside. I think overall it was a great team effort. Safe travels, Andy!
Menu
Carne Asada
Grilled Chicken
Chopped Seasoned Pork
Grilled Portobello Mushrooms and Zucchini
Spanish Bay Shrimp
Mixed Vegetable Sofritas
Chorizo Bean Dip
Guacamole
Salsa with Green Chiles and Garlic
Tortillas and Toppings
Dessert
Coconut Cream Pie with Bananas and Fresh Peaches
Grilled Cinnamon Peaches and Pineapple
Rocky Road Pudding Pie
Rocky Road Pudding Pie Recipe
Layered dark chocolate and white chocolate pudding in Oreo crust with marshmallows and chocolate dusted roasted almonds
1 Oreo Crust
½ cup cocoa dusted roasted almonds
1 cup miniature marshmallows
1 cup heavy whipping cream
Place cold heavy whipping cream in a small bowl. Whip with a hand mixer till thick whipped cream forms, no powdered sugar necessary. About 3-5 minutes on medium speed.
1 small box Hersheys white chocolate pudding
1 ¾ cup whole milk
Make pudding according to the box directions for pie.
1 small box Hersheys dark chocolate pudding
1 ¾ cup whole milk
Make pudding according to the box directions for pie.
Pour 1/2 of the white chocolate pudding into the bottom of the Oreo crust. Top with ½ cup of marshmallows and pour ½ the dark chocolate pudding on top. Mix the remaining pudding together and fold in the whipped cream till smooth. Top pie with the mixture and smooth into a mound. Top with the remaining marshmallows and cocoa dusted almonds. Refrigerate for one hour or more.
Unrivaledkitch
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 …
