Menu:
– Inarizushi [Recipe]
– Miso soup with fried tofu and Nori seaweed [Recipe]
– Grilled chicken with cheese
– Japanese omelette [Recipe]
– Stir-fry young bean sprouts and bean sprouts
– Simmered chikuwa and green pepper
Item:
– Wooden bowl & tray (Mamimami Home)
– Baby Food Plates (Combi)
Menu:
– 10 grain rice with Natto
– Miso soup with chikuwa and wakame seaweed
– Simmered fried tofu and long onion
– Tofu topped with starchy egg
– Young bean sprouts salad
– Kiriboshi daikon (simmered daikon radish) [Recipe]
Item :
– Cat Hasami Wave Rice Bowl
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In the olden days, it was customary for women who had been working hard for New Year’s housework to take a break from work as a celebration of the Hatsuka Shogatsu (20th of January). They went to their hometown to take a rest, or some came back from their hometown after the New Year holidays.
Depending on the region, New Year’s treats and rice cakes are eaten up until that day. This is the feeling of gratitude for the fruit of not leaving New Year’s food is also included.
Menu:
– Fried Rice Onigiri [Recipe]
– Tofu & Egg Soup
– Meat ball coated with sweet sour sauce
– Sesame salad with cabbage and cucumber
– Banana
Item:
– Apple-shape Wooden Tray (agney*)
Menu:
– 10 grain rice
– Miso soup with Komatsuna and egg [Recipe]
– Tofu hamburg
– Egg yolk
– Chikuwa marinated with mayonnaise and seaweed
– Kimpira with chikuwa, carrot and bean sprouts
– Kimchi with bean sprouts
– Stir-fry sweet potato and fried tofu
– Cherry tomato
Item :
– Hibino Eccle Ash White Mino Ware Round Plate 10in
– Ihoshiro Kiln Animal Series Mino Ware Chopstick Rest
In this recipe video, I will introduce how to make Japanese baby foods for 9 to 12 months old. This time, I introduce pumpkin soup, which babies and parents can share. For adult (parents) version, add olive oil and pink salt to be more flavorful.
In Japan, the time between January 1 and 7 is called “Big Shogatu” and the several days around the 15th are called “Small Shogatsu”.
Shogatsu traditions are still continuing here in Japan and my family and I had a lot of mochi and red beans this week.
On January 11th, people take down the kagami-mochi which had been offered to the god of the New Year during Shogatsu. This Japanese seasonal event is called “Kagami-biraki” (鏡開き, Opening the Rice-Cake Offerings). People smash the hardened mochi into pieces with heir hands or small mallet because using a knife or saying the word “break” wold displease the god. This explains the reason this event is called “Opening the Kagami-mochi”. The pieces of hardened mochi are grilled and one or two are put into Zenzai or Oshiruko which is a kind of sweet soup made of simmered red azuki beans, sugar and water. In this way, everyone receives a portion of the god’s blessing to live happily throughout the whole year. If you are interested in Oshiruko recipe tutorial, please check here!
In very ancient times the period between the full moons was considered one month, so the 15th marked the beginning of a new month. Even after Japan began using the solar calendar people continued to celebrate the “Full-Moon New Year” on January 15 and enjoy many special events.
It was the custom to enjoy azuki porridge during “Ko-shogatsu” (Small shogatsu) and pray for good health. In addition, people believed they could predict the abundance of the harvest by how the porridge was cooked and the way it turned out.
Menu:
– Steamed sweet bun [Recipe]
– Omelette with broccoli
– Tuna and tomato spaghetti
– Yogurt
– Apple
Item:
– Apple-shape Wooden Tray (agney*)
Gohei-mochi is a local dish from the mountainous areas of the Chubu region (Kiso and Ina regions of Nagano Prefecture, Tono and Hida regions of Gifu Prefecture, southern Toyama Prefecture, Okumikawa region of Aichi Prefecture, and Hokuto and Suruga regions of Shizuoka Prefecture). It is made by dipping half-mushed non-glutinous rice with a sweet walnut miso sauce and roasting it on a skewer.
