Thank you for watching.
Only a few more days left in this year...
After Christmas is over, there is a sense of a raging year-end.
In the midst of all this, I would like to introduce our New Year's dishes and table coordination for the year 2023, which has become a regular feature of ours every year.
This time, since it became very long, I decided to make this video as the main part and to compile another part as "Osechi".
The "Osechi" will be released tomorrow, Thursday, December 29, and we would be happy if you could watch it as well.
I hope you will find it useful for your New Year's celebration.
Please take your time and have a look☺.
🍽Dishes and Plates of the Day
●Osechi → 3-tier Ojyu with cherry blossoms and white wood
・Datemaki
・Shrimp in glossy sauce
・Roast beef
・kumquat nectar
・Kikka Kabu (chrysanthemum turnip)
・Tazukuri
・Chestnut kinton (sweetened chestnuts)
・Kohaku Kamaboko (red and white fish cake)
・Salmon rolled with kelp
・Kelp with baby kelp
・Matsukaze-yaki
・Kuromame
●Temari Sushi → Sakura Shiroki 3-tier Ojyu
●Grilled yellowtail with kumquat & grated salmon roe → Koji Takagi / Dora plate
●Nishime → Naoko Matsuura / small bowl of cooked food
●Japanese carpaccio of sea bream → Shingo Oka / Kikuwari plate
●Octopus and Garland Chrysanthemum Salad → Asami Maeda / Ash Blue Glaze Ayahana 6" Dish
●Shrimp Shinjo Bowl → Wajima-nuri, Shirohaken-nuri Wakamatsu Makie lacquer ware, Small Bowl
●Dish → Old Imari
●Sake → Yoko Akino / AML KATAGUCHI / AML GUINOMI
●Non-alcoholic → Yuko Miura / Glass with small stand
🍶Today's sake
Nishinomon Junmai Daiginjo 40 (Nagano / Yoshinoya Nishinomon)
🎥Please refer to the following URL for "Osechi Edition".
*Published on December 29, 2022
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29 сен 2024
