Happy New Year!
There’s usually a pretty large amount of shopping that needs to be done around New Years eve. The Missus and I usually celebrate both the Gregorian and Lunar New Year. Japan officially accepted the Gregorian New Year in 1873, and have been celebrating New Year based on the Gregorian calendar since then.
So that would mean a few stops. First Nijiya:
Armed with my list(which turned out to be incomplete), I completed my shopping rather quickly, which gave me a nice opportunity to check out all the Osechi-ryori(Traditional Japanese New Years dishes) on display.
To me it seemed that there was a smaller variety of Osechi "Sets" this year, but that could just be me….
The industrious guy on the top in the photo below, almost made his escape after I took this photo:
The Obachan in front of me purchased $250 worth of food for New Years!
The next stop, Mitsuwa:
I noticed a smaller variety of Osechi here as well.
I found alot of "boxed" Osechi…sort of your generic, preboxed, impersonal, Costco-ized, Osechi:
Is this the future of Osechi? I hope not, it takes all of the fun out of Osechi Shopping.
So having purchased everything for our New Years meals, with only a few item omitted…well, I always forget a thing or two, it just wouldn’t be New Years without me rushing out to market. If anything, I’m consistent.
I only took a few photos, since I was busy cooking(and eating):
Of course Soba:
This year I added Wasabi Tobiko(wasabi flavored flying fish eggs), which added a nice "crunch" to the dish.
My own Osechi:
Karei Karaage(Deep fried flounder):
Lightly dusted with Katakuriko(potato starch), and lightly seasoned with sea salt and Shichimi Togarashi(Seven-spice chili pepper), and eaten with just a the lightest squeeze of lemon, and a tiny bit of Yuzu Kosho, a salty-citrusy-spicy condiment made with the rind of Yuzu, chili pepper, salt, and in this case a tiny bit of bean paste. By far the Missus’s favorite dish.
The Shishito Tempura was a close second:
I made some Matcha-Shio(Green tea powder mixed with salt) for dipping.
And some shrimp tempura:
And various Tempura(Kabocha, Satsuma-imo, Tamanegi, etc…):
Some Tofu, the Yuzu Koshu came in handy here as well.
And I haven’t been able to "retire" from making my Nishime yet, but maybe next year.
I guess we ate enough this New Year…better renew that Gym membership.
Of course, it’s always nice to settle in to watch the television after a nice meal:
Happy New Year!
Hi Kirk,
Happy New Years to you and the missus! Sure looks like you had a feast. Due to some unforseen circumstances, I had to work today! *sigh*
wow, what a feast indeed! I had Popeye’s chicken…LOL! Happy New Year!
Happy New Years Kirk!
I’m really enjoying reading up on how everyone celebrates their new years – foodwise that is!
Good job with the shishito tempura, it looks to light and crisp! The matcha-shio was an especially nice touch :)…did I mention that green is my favorite color?
Pretty fancy home cooked meal. Wish I was there ๐
Happy New Year…
Happy New Year Kirk and the Missus.
Fancy is right, I can’t believe you cooked that at home. Everything looks so good.
I’m impressed. Happy New Year!
Hi Reid – What a bummer! Hope your New Year is much less hectic.
Hi Christine – Nothin’ wrong with Popeye’s, it’s one of my guilty pleasures.
Hi Kathy – Happy New Year, you little Green-o-phile, you! ;o)
Hi Billy – Really not that fancy, it’s all pretty easy to make.
Hi WC – Thanks, and Happy New Year to you as well. It was pretty easy to make.
Hi Ed – Happy New Year! You are too easily impressed, this is very easy and simple stuff to make…prep takes all the time.
Hi Kirk,
Happy New Year! Thank you for the blog. Ever since we moved to San Diego from Northern California in July, I’ve relied on your site for tips and recommendations–Ba Ren, Chin’s, Asia Cafe, DeDe’s, Shanghai City, El Zarape, etc, etc. (I also hope to try out the taquerias in Yuma).
The karei looks wonderful. I am a seafood fanatic as well as a flatfish fanatic. Do you mind either posting or sending a detailed recipe? Please be as detailed as possible since my incompetence in the kitchen can’t be overestimated. Any observations on where to purchase the fish as well as the different kinds of Japanese seafood would also be appreciated.
Thanks!
Do you ship? ๐ I want some of that shishito tempura! Seriously, you started me salivating, like one of Pavlov’s dogs.
Kirk, I can’t wait to see what you have in store for us this year! We would all like to tag along with you for a week! Happy New Year!
Hi Alfred – Welcome, and thanks for the kind words. Karei Karaage? Okay, it’s pretty simple.
1/2 Cup Katakuriko(potato starch)
1-2 Flounder – I score the fish by making slices to the bone along the “bottom” of the fish – this not only allows for even cooking(sometimes the bones will fry, and you can eat them like crackers). I look for really fresh flounder, and those on the “thin” side are easier to cook.
Dust the fish with potato starch, and fry in 340-350 degree oil until the starch hardens and the fish looks crisp.The fish will float, and the “bubbling” will lessen – once you’ve done this a few times, you’ll recognize it.
Drain on paper towels, and lightly season with sea salt and a very light dusting of Shichimi Togarashi, which you can find in any Japanese Market.
This fish was bought from Marukai in Gardena, we had to make a last minute trip on New Years eve, and this was a really great piece(s) fish, no smell, firm flesh….
I’ve bought Karei from Nijiya before, and they tend to be much larger, but the fish is pretty fresh. There’s really nothing to it, I don’t make very elaborate dishes, nor use very elaboarate cooking methods. Good Luck!
Hi Alan – That Shishito Tempura was really easy – it’s all in the batter – I like mine’s really light and lacey:
1 Egg Yolk
3/4 Cup Ice(really, really cold) Water
1/4 Tsp Baking Soda
3/4 Cup Hakurikiko – sifted (Japanese Cake Flour)
Mix together egg yolk, ice water, and baking soda. I slowly pour this mixture into sifted flour until mixed – do not overmix, a bit lumpy is good – refrigerate until used.
Using a skewer I pierce each side of the pepper twice, this helps to cook them evenly.
Deep fry at 325-350 degrees. After removing from the oil, I salt lightly.
My version of Matcha Shio is simply 2 parts salt to 1 part green tea powder( A little goes a looong way).
Happy New Year, Alan – I’m looking forward to some great posts!
Hi Sherry – Happy New Year to you as well! Thanks so much for the kind words….
nice nishime. Happy New Year, too.
Love the look of tempura batter (umasoo!) and the idea of matchashio. Where can one get Hakurikiko (and other Japanese wheat flours), and can any of our supermarket flours be a substitute?
Hi RONW – Happy New Year!
Hi Ed – You can get Hakurikiko at Nijiya and Mitsuwa….for the tempura, you can use any cake flour…but it’s the Baking Soda(and really cold water) that makes it so light and fluffy.
Happy New Year’s!
You can cook for me any time. =)
– Chubbypanda
Happy New Year CP! Thanks so much…that’s like the ultimate compliment!
omedeto brutha!!!
everything looks so damn good!! osechi is a true art form, you done good… looks so healthy, i can’t detect any use of trans fats… very impressive…
Same back atcha DCCF! Happy New Year….
You and those Japanese supermarkets go together like cookies and milk! I agree with Chubbypanda and DCCF, everything looks simply irresistable! Especially the extra crispy tempura and And yes, that is a lot of food and those perfect scrambled egg rolls. I agree with you on those gym memberships, we’ll both have to keep to that New Year’s resolution!
Hi PE – Happy New Year to you too! Thanks, but this spread was pretty simple….just fry the heck out of mostly everything! ;o)
Hi–love the posts! One question about the karei karaage–it looks like you can eat the bones, but do you have to skin/scale it? Or does the fish already come prepped for cooking? Thanks for any info!
Hi Jeanine – I buy it already cleaned. Depending on the size of the fish you can eat most of the bones and fins.