TAKE will prepare a traditional Japanese dish, Osechi-Ryori. In Japan, we enjoy Osechi-Ryori (traditional New Year's cuisine) on New Year's Day to celebrate the New Year. This time, he will arrange the dish using commercial products for small families.
Osechi Ryori has a long history, dating back to the ancient Yayoi period (9th-8th century BC to mid-3rd century AD) when rice farming began in Japan from Asia continent.
It is said to have originated from the custom of "Osechiku", a time of thanksgiving to the gods for the harvest at the turn of the season, known as "Sekku".
"Iwai-zakana, celebratory dishes," "Kuchitori, appetizers,"
"Yakimono, grilled dishes," "Sunomono, vinegared dishes,"
and "Nimono, simmered dishes."
We use lacquer boxes, called Jubako for the arrangement of the dishes. The official number of layers for Osechi cuisine is four layers, but currently, three layers are popular.
The rule of the arrangement is in the table.
[Arrangement]
First, decorative plants are gathered from the garden.
In particular, nanten (nandina) is a useful plant that adds color to the New Year's spirit.
YUZU BOWL
Yuzu is used to make yuzu bowls. Hollow out the contents like this. Use the inside for the yuzu juice and the outside for the bowl.
NAMASU
Place Namasu in this bowl. Namasu, known as a vinegared dish, is made by cutting daikon radishes and carrots into strips and dressing them with vinegar, sugar, and dashi (Japanese soup stock). The aroma of the Yuzu is transferred to the Namasu, giving it a nice fresh flavor.
TAKE: Namasu is made of red and white colors and resembles the Mizuhiki used in celebrations to pray for peace and harmony.
KAMABOKO
TAKE: The half-circled shape represents the rising sun, the redfish paste is for celebration, and the white fish paste is for sanctity.
DATE-MAKI
TAKE: Since books were made into scrolls in the past, Date-maki looks like a book, so it is a wish for more knowledge.
KOBU-MAKI
TAKE: Kombu-maki is a wish for health and longevity, from Yorokobu, which means happy in Japanese.
JYUBAKO
This time he will use lacquer boxes, called Jubako for the arrangement of the dishes.
TAKE: The rule of the arrangement is in the table.
1. ICHI-no-JYU, 1st layer
First, place well-shaped ingredients in the four corners.
Place a black soybean in the middle.
TAKE: The black soybean is to ward off evil spirits, and the longevity of the bean is to work for good health and longevity.
TAZUKURI
Place the Tazukuri. These are small sardines cooked in soy sauce and sugar.
TAKE: Tazukuri is a good luck charm to wish for a good year and harvest.
Nanten is added for color. The first layer is finished.
2. NI-no-JYU, 2nd layer
The second layer is usually a grilled dish. This time, grilled chicken BBQ is added to the box.
Ham and shrimp are also added.
TAKE: The shrimp's curved, waist-like shape and long whiskers symbolize old people and mean "longevity. The protruding eyes are described as "meide-tashi," meaning "eyes out. The ecology of the molting process is also used to express the desire for "rebirth" and "growth.
SAN-no-JYU, 3rd layer
The third layer is filled with boiled and seasoned vegetables. In particular, lotus root is a good-luck food with a hole in it, which is a wish for good prospects for the future.
Once the first, second, and third layers are stacked, the Osechi Ryo ri cuisine is complete.
Place the Osechi dishes using serving chopsticks on small plates.
The serving chopsticks are used to take food from the large plates and the Osechi dishes.
OTOSO
Otoso is a special sake drunk on New Year's Day to pray for good health and longevity in the new year.
TAKE enjoyed doburoku sake, shirozake, and shiomasu sake.
[Table of contents]
0:00 Today's dish
0:19 What is OSECHI RYORI cuisine?
0:41 How to arrange OSECHI?
1:07 Prep. Suno-mono
1:39 Prep. Kuchi-tori: Kamaboko
1:52 Prep. Kuchit-ori: Date-maki, Kobu-maki
2:11 ICHI-no-JYU, 1st layer. Prep. Iwai-zakana: Kuromake & Ta-zukuri
2:33 NI-no-JYU, 2nd layer. Yaki-mono etc.
2:46 SAN-n-JYU, 3rd layer. Ni-mono
2:58 Finish
3:06 OTOSO
3:26 Leftover food?
3:42 Ending
Thank you for watching.
See you next week.
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