The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-06-2010, 06:34 PM   #1
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default Osechi Ryori (not BBQ)

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 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. More to follow...
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 12-06-2010, 06:36 PM   #2
zydecopaws
Babbling Farker

 
zydecopaws's Avatar
 
Join Date: 01-14-09
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

Sounds good to me. Bet it would be even more mouth-watering with pictures.



Just sayin'...
__________________
No Excuses BBQ
BBQ, no excuses! Who cares about the weather?

MOINK Ball Wizard and ALF Award Recipient

Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and the CrockaQue
zydecopaws is offline   Reply With Quote


Unread 12-06-2010, 06:40 PM   #3
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Nice to have some food culture injected here. I hope we get to see some pictures of the process.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 12-06-2010, 06:50 PM   #4
leanza
Babbling Farker

 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Downloads: 0
Uploads: 0
Default

Wow! I love reading about your food and tradition. Please, more
__________________
Tom
leanza is offline   Reply With Quote


Unread 12-06-2010, 06:56 PM   #5
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Bookmarked!
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 12-06-2010, 06:59 PM   #6
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

More please.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Unread 12-06-2010, 07:07 PM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I will try and post more images this year, I somehow did not take any pics last year. Except for these fish cakes, which are the original fried fishcakes before surimi took over.


We make these with fresh pulverized rock cod, and some other stuff.

Satsuma Age Kamaboko
11 ounces mild white fish (cod, sea bass, pollock)
2 ounces burdock root (coarsely shredded then chopped)
2 ounces carrots (coarsely shredded then chopped)
1/4 cup dashi (bonito broth)
2 Tbs vegetable oil
1 tsp sugar
2 tsp soy sauce (shoyu)
1 tsp sake
1 large egg white
5 tbs potato starch
2 tsp a.p. flour

1. Saute burdock root and carrots in 2T oil, add broth and sugar saute until all liquid is absorbed. Add soy sauce and continue saute until fluid is absorbed. Allow to cool.

2. Finely chop fish into small chunks then add to suribashi (grinding bowl) or food processor and grind to fine paste. This should be a slightly coarse paste. Incorporate sake thoroughly, then incorporate egg white thoroughly.

3. Sift potato starch and flour together. Add to fish paste 1 tablespoon at a time, combine by kneading into fish paste. Thoroughly incorporate one tablespoon at a time. Fold in veggie mix last.

4. Form into small patties, approximately 2 to 3 inches in diameter, 3/4 inch thick and deep fry or pan fry until crispy and golden.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 12-06-2010, 07:12 PM   #8
Captain P.J.
Full Fledged Farker
 
Join Date: 06-15-10
Location: Menomonie, WI
Downloads: 0
Uploads: 0
Default

Those look great!! Thank you for the pictures and recipe!! I hope to make that at some point during the holiday season!!
__________________
Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ
Captain P.J. is offline   Reply With Quote


Unread 12-06-2010, 08:46 PM   #9
GammaRei
Knows what a fatty is.
 
Join Date: 02-28-10
Location: Alameda County, CA
Downloads: 0
Uploads: 0
Default

Nice. Where do you get your fish from?

- G
GammaRei is offline   Reply With Quote


Unread 12-06-2010, 09:28 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Well, for New Years, I am almost always in Humboldt, so we buy from the markets up there. Down here, I go to Tokyo Fish Market in Berkeley, or Rockridge Fish Market in Oakland. I also like the looks of Berkeley Bowl in Berkeley and plan on trying some of their fish. I have bought wild prawns from them and they were pretty good. The wild caught prawns at Farmer Joe's in Oakland were better though.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 12-06-2010, 10:30 PM   #11
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Those looks and sound really good! I'm unfamiliar with bonito broth, but after googling it I think I see I should be able to find that very easily. Do you have any recommendations for shoyu for this, or for the bonito (since it's new to me)? I know of 2 really good Asian grocers in range.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 12-06-2010, 10:59 PM   #12
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

My preference is for a brand of shoyu called Yamasa, but, the one with all the Japanese on it, not the English labeled one. I find the American brands sold by Kikkoman to be too harsh. I use shaved bonito flakes, my preference being the freshest looking stuff (large flakes, very little dust, puffy bag, looks like cedar shavings). Ha ha, there was the year I mistakenly shaved up my grandmothers kitchen stick and not the bonito stick. Cedar soup, hahaha, I got called stupid an awful lot after that incident, there was very little sympathy once the cedar soup was dumped.


This looks like the stuff I buy, except I do not buy from Jetro.


I buy the stuff in the red cap, but, I can get the import stuff with no English on the label. They say it is the same for either market, but, I think not.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 12-06-2010, 11:42 PM   #13
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

One of the markets I go to has a very large selection of non-English labeled shoyu. I'll print a pic so I know what to look for since I probably would have trouble distinguishing character sets otherwise. Thanks for the pointers!
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 12-07-2010, 11:56 AM   #14
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I can help you out with choices. Bear in mind, I am a consultant and very skilled at spending other peoples money.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 12-07-2010, 12:02 PM   #15
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

This is going to be fantastic, can't wait to see the progression pics.
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Reply

Tags
teriyaki, teriyaki chicken

Similar Threads
Thread Thread Starter Forum Replies Last Post
New Years meats for Landarc Osechi Ryori landarc Q-talk 28 01-04-2012 11:38 AM
Roll Call. Inside 30 days. Battle of the BBQ Brethren PA -BBQ @ The Beach, Heston, PA Sept. 17-18th 2011 Smokin Turkey Competition BBQ 53 09-17-2011 05:05 PM
BBQ Judging - Newsletter from Bill Anderson of Chatham Artillery BBQ Team Bogus Chezz Hawg Competition BBQ 26 02-01-2010 01:36 PM
Smoked Salmon Spread, BBQ Pie & BBQ Potato (pron) dgassaway Q-talk 20 10-11-2009 07:10 PM
Louisiana Tailgate & BBQ Fest/Big Easy BBQ Challenge nikinik Competition BBQ 1 08-20-2009 01:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:01 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts