Japan’s Version of Valentine’s Day

Japan’s Version of Valentine’s Day

A sampling of Japan’s chocolates (clockwide from top right) chocolate covered yuzu peel, bonbons filled with various shochū spirits, bonbons filled with saké, matcha infused chocolate planks, white chocolate animal characters, a variety of elegant truffles. The...
Otoshi-buta Dropped Lids

Otoshi-buta Dropped Lids

16th century scroll (Shuhanron Emaki) 酒飯論絵巻 落し蓋 Otoshi-Buta Dropped Lids Used in Japanese kitchens for centuries for preparing nimono (simmered dishes), otoshi-buta lids drop down to sit directly on the food, rather than on the rim of a pot. Fuel-efficient as they...
Kuri Kinton

Kuri Kinton

Kuri kinton sweet chestnuts in yam paste. KURI KINTON 栗金団 This traditional New Year’s sweet combines syrup-stewed chestnuts with a sweet paste made of mashed and sieved satsuma imo potato. The golden color of both the chestnuts and the potatoes are enhanced by...
Celebration Salad

Celebration Salad

Classic KOHAKU NAMASU, “red and white salad” is made from finely shredded daikon and carrots. Fruit peel is added after the vegetables have been salt-wilted and rinsed. The mixture is marinated in sweet-and-sour sauce for several hours to several days. Yuzu peel is...
Kuro Mame

Kuro Mame

Glossy sugar-stewed black beans, a New Year’s treat. KURO MAMÉ black beans・earnest effort   黒豆・苦労+忠実 In the world of culinary endeavor, word-play can add a nuance of flavor to mealtime. Several of Japan’s osechi dishes served during the New Year holiday exemplify...