landarc
somebody shut me the fark up.
I am posting this in response to request from a different post I made.
Osechi Ryori is a traditional feast prepared the day before New Years, in the past, it often took several days, as there were many issues with things like refrigeration and such. It focuses on local and seasonal foods. In a large part, this was due to the limited access to foods across Japan to all but the wealthiest folks in a feudal society.
My family comes from two areas of Japan, hence our traditional foods vary even from each part of the family. My dad's family comes from the Hiroshima area, my mom's from the Edo (Tokyo) area. Note that we come from a place that is no longer in existence, Edo having been renamed a century ago.
Primary to the Osechi-Ryori tradition is a stew made from meat, fish, roots and twigs :grin: YUM! Actually, I am editorializing. My dad's family used pork, the Edo clan used fish, there is also burdock, taro root, carrots, potatoes, naga-imo (mountain potato, actually a tuber, gah! gah!), bamboo shoots, fish cake, yam cake (gah! gah!) and konbu rolls (rolled seaweed). Actually, many of these items I really dislike alone, but, the stew done without them all tastes off. It is stewed in a mix of bonito broth and soy sauce. We call this Oden. It is actually a higher price version of the stew eaten almost everyday in Japan.
I have tried making this on the kettle, then stewing the smoked and grilled veggies, it is quite good, but, not traditional. Yes, bamboo shoots, and not those woody strips you get in cheap cans at the store. The ones I like are tender and quite tasty, unless you grill them. Then they are quite pricey garbage. :mad2: More to follow...
Osechi Ryori is a traditional feast prepared the day before New Years, in the past, it often took several days, as there were many issues with things like refrigeration and such. It focuses on local and seasonal foods. In a large part, this was due to the limited access to foods across Japan to all but the wealthiest folks in a feudal society.
My family comes from two areas of Japan, hence our traditional foods vary even from each part of the family. My dad's family comes from the Hiroshima area, my mom's from the Edo (Tokyo) area. Note that we come from a place that is no longer in existence, Edo having been renamed a century ago.
Primary to the Osechi-Ryori tradition is a stew made from meat, fish, roots and twigs :grin: YUM! Actually, I am editorializing. My dad's family used pork, the Edo clan used fish, there is also burdock, taro root, carrots, potatoes, naga-imo (mountain potato, actually a tuber, gah! gah!), bamboo shoots, fish cake, yam cake (gah! gah!) and konbu rolls (rolled seaweed). Actually, many of these items I really dislike alone, but, the stew done without them all tastes off. It is stewed in a mix of bonito broth and soy sauce. We call this Oden. It is actually a higher price version of the stew eaten almost everyday in Japan.
I have tried making this on the kettle, then stewing the smoked and grilled veggies, it is quite good, but, not traditional. Yes, bamboo shoots, and not those woody strips you get in cheap cans at the store. The ones I like are tender and quite tasty, unless you grill them. Then they are quite pricey garbage. :mad2: More to follow...