Well, without any warning 2016 is upon us. I say without warning because 2015 came and went almost like a blur. A bad blur. Multiple issues that challenged our family. So hopefully 2016 is a kinder, gentler year. So to start the year, I made my traditional ozoni. Surprisingly faster than I expected especially since we were sampling loads of Champagne at Vino on the Eve.
Start by julienne slices of the root veggies, hasu, gobo, ninjin and daikon...
Then separate the strands of enoki mushrooms...
Slice the mizuna....
Pre-sliced shiitake was soaked overnight....
Also have to create the osumashi broth with dashi konbu and shaved bonito...
Strain the broth then add kaibashira... yes, it's canned...
Add shotu, some of the shiitake soaking liquid then the root veggies...
Then the enoki and mizuna....
The mochi... gomen these weren't hand pounded with the traditional kine and usu but removed from plastic in that plastic kagami mochi...
And finally... for the traditional first meal of the New Year...
Of course, need some kuromame too... So Happy Year of the Monkey! Wishing everyone health, happiness and peace of mind in 2016!
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