Food Maker, Chef, and Traveling Diner
Happy New Year! 2023 came and went and here we are a brand new year and ready to go in 2024! I am so grateful to continue to share these Japanese and Japanese American traditions from the Fujitaki family! Every year things get a little …
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 …
Happy New Year Everyone!
I am so grateful to have had an amazing season of cooking, togetherness and family time. I am vowing to keep this togetherness and love in mind in 2017. I know no matter how busy I get, how much yoga I am teaching, I will always make this time to have these traditions with my family. I am so excited to share my favorite meal of the year to start 2017. I hopefully share every year these traditional and not so traditional Japanese dishes for good luck to our family and friends, things that mean so much to use and that we are grateful to share together. This Year was Adelyns first New Years and we were so happy to have her with us even if she can’t enjoy all the food just yet.
Here are the last 6 years of this family traditions.
2016, 2015, 2014, 2013. 2012, 2011
May 2017 bring joy, togetherness and love to you and your family.
Menu
Beef Korokke
Dashi Soy Shrimp
Chicken Katsu
Teryaki Chicken
Inari
Tuna Sashimi
Salmon Sashimi
Char Siu-Style Sliced Pork
Sweet Asian Fried Chicken Wings
Tsukemono
Pork Wontons
Kinpira (sato shoyu gobo and carrots)
Tazukri (candied, dried sardines)
Kamaboko (pink and white Japanese pressed fish cake)
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)
Mochi
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 …
Happy New Year! Already 12 days in and I’m still feeling the freshness of the new year and all that it has in store for us. 2014 was a great year, lots of amazing opportunities and growth that I look forward to carrying over into …
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 of Japanese New Year or Oshogatsu and since I’ve been little, we’ve had a family gathering eating traditional and some non-traditional foods together as we celebrate the New Year, over food, fun and togetherness.
These traditions are very important to me. They remind me of my childhood, especially of the times when I used to stay with my Bachan from Christmas until New Year’s. Bachan would spend days preparing different dishes, allowing things to simmer and pickle, while cutting vegetables into different shapes and making food I’d only see on New Year’s Day. Though some of the dishes on the table today are not the same as the ones we had when I was little, I try to incorporate some of those traditional dishes into the Jūbako Japanese stackable decorative dishes and we have a large spread of food and invite friends and family over.
Here are my last three years of Osechi-Ryori: 2011, 2012, 2013, and my 2014 addition.
Menu
Beef and Chicken Teriyaki with homemade teriyaki sauce
Chicken Yakitori with peanut sauce
Char Siu-Style Sliced Pork
Sweet Asian Fried Chicken Wings (mom’s contribution)
Pork & Shrimp Wontons (mom & dad’s contribution)
Bachan Jello (mom’s contribution)
Inari
Grilled Salmon
Grilled Sake and Mirin Shrimp
Kinpira (sato shoyu gobo and carrots)
Tazukri (candied, dried sardines)
Kamaboko (pink and white Japanese pressed fish cake)
Namasu (pickled carrots and daikon)
5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)
Ozoni (New Year Japanese soup) (Konbu, Carrot, Kamaboko, Shiitake Mushroom, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)
Twice cooked Artichokes with soysauce mayo
I hope each of you had a blessed and beautiful holiday season and have a peaceful, joyful and thankful new year!
cheers
-Unrivaledkitch
I’ve been writing now for three years 2011 and 2012 about Oshogatsu, which is traditional Japanese New Year celebrations. Of course my family is American so we do things probably very different than in Japan, but I love these customs and I hope to keep …
Happy New Year! I can’t believe its almost 5 days in already. Time really does go by fast. Osechi-Ryori and Kagami mochi I’ve been taking a break from writing but now it feels like I’m good to go. More focused less tired and have that …