Happy New Year 明けましておめでとうございます

Looking out from Sky Park in Yonozu 米水津の空の公園からの景色

A very short post so you all don’t give up on me. I am working on another one and will post later this week.

2010 Osechi: Nitsuke, Kinpira Gobo, Gomame, Yuzu Daikon, Kabu no Senmaizuke, Konbumaki with Saba & Ayu, Kuromame & Ozooni

On New Year’s Day, Jiro and I took a short hike to the top of Mt. Motogoe 元越山 and a drive along the coast. Beautiful views. We also made our favorite osechi ryoori (New Year’s Dishes) and just tonight finished the leftovers.

It was the first time I made yuzu daikon- super simple and really delicious. A Japanese friend made it for a potluck and told me where to find  the recipe online. And in English:

  • daikon 500 gm
  • salt 1 Tbs
  • Sugar 50 gm
  • Rice vinegar 40 cc
  • Yuzu (try other sweet citrus as a substitute) 1

Remove the outer rind of the yuzu and cut into slivers. Slice the daikon and put in a container with the other ingredients. Squeeze the yuzu and add the juice. Mix well and let sit a half day. Keeps for several days- the flavor will become richer after the first day.

Also, I am up to 1100 kanji, maybe I’ll get through 2000 by the end of the year.

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