Part of the osechi-ryori meal I prepared for 2009.
I’m sorry I haven’t been around. It’s not that I haven’t been thinking of you. Quite the contrary; I’ve been busy testing and writing down recipes in honor of the upcoming Oshogatsu (Japanese New Year) holiday. During oshogatsu, which is our most important holiday of the year, we believe we must finish all cleaning and cooking so the day – and by extension, year – can start anew, unspoiled and completely fresh. An important part of this tradition is osechi-ryori, an ancient style of cooking that makes it possible to devote New Years Day to family, community, spirit, and reflection.
Savory Japan now has six relatively easy-to-prepare osechi-ryori classics. All have an auspicious and symbolic meaning, whether due to the sound of the name, color, or visual symbolism. They include Kurikinton, Tataki Gobo, Kohaku Namasu, Tazukuri, Renkon no Sunomono and Kazunoko.
I know it might be too early to post these recipes, but things have been pushed a little ahead of schedule because of an essay I wrote for Kyoto Visitor’s Guide on How Kyoto Celebrates Oshogatsu. Their editorial schedule features a combined December/January issue, which is now available. Future issues of Kyoto Visitor’s Guide will include something or other related to Japanese cuisine and culture (especially as related to Kyoto) written by yours truly. Those who have been following this blog know just how deeply I love the city of Kyoto, so I’m really looking forward to the assignment.
I hope you enjoy the recipes, and if you have any questions or comments, please post them here.
