Lmst

We spent a couple of hours making #shogatsu dinner while watching #kohaku. Our biggest, bestest meal of the year.

In #Kanazawa, #Yoshiko, her mom, and her sister would spend much of the morning preparing a truly staggering amount of wonderful food. My job was to watch tv and drink beer with otoosan.

Now, we make #osechiryori (-inspired food) for just us, but still a family tradition worth keeping, wherever we are living.

We are very full.

#YoshikosKitchen #Japan #JapaneseFood #NewYears

Japanese New Years dinner on a dining room table. The ones I can name are chirashi, veggie salad, chawan-mushi, sashimi with tsuma, sake (atsukan & reishu), two types of beans, wrapped kombu, and kamaboko. There are a few other foods that I'm not sure of the name of in English or Japanese. There are also Japanese New Years decorations at the top of the table.

Finished our 2025 #nengajo. Just have to have #Yoshiko okay the picture.

Looking forward to #shogatsu.

We also had some #tsukemono that #Yoshiko made. Slightly sweet daikon pickles and more traditional cucumber, cabbage, and carrot pickles.

#JapaneseCooking tsukemono are very different from USA style pickles.

Tonight, with the curry, the pickles were an excellent counterbalance to the spicy of the #curry.

#food #cooking #JapaneseFood #YoshikosKitchen

an octagon-shaped bowl of tsukemono (Japanese style pickles). Behind the bowl, out of focus, is a plate of vegan keema curry. In the foreground are large cut cucumber pickled with thinly sliced cabbage and carrot. Behind the cucumbers are cross-section slices of daikon, sweetly pickled.

For dinner tonight, we made #vegan #keema #curry. TVP instead of meat. some extra beans and veggies. It was very, very good. #Yoshiko is already thinking of tweaks / improvements.

#food #cooking #YoshikosKitchen