Hokkaido with Hiroko, 2017, is approaching. On this newly re-constructed site, I will be feeding you the daily activities which we will enjoy in Hokkaido. Follow us! volcano crater walk, dipping in hot spring, onsen formal Japanese meal, onsen yukata, one of the most beautiful caldera lake, Lake Toya, volcano walk, soba (buckwheat) making class, horseback riding, Shiretoko-five lake tour, early morning canoeing, special cup of coffee prepared in the woods, varieties of...
Read MoreHokkaido is A Gem
This is the ski season, and everyone in Japan is enjoying skiing in Hokkaido. Niseko is one of the most popular skiing sites and lots of Australians come to enjoy the powder snow. Today’s temperature at Niseko is max. at 15F and minimum at 10F. The snow fall from this morning was 3.5 inches. In January it received so far 3.8 feet of snow. The 2016/2017 season accumulation by now is 13 feet. Great accomplishment. Need a...
Read MoreDiscover Osechi Ryori (5) Kazunoko – Family Prosperity
Are you still with me in the preparation of Osechi Ryori? Hope that you are not put off with too much superstitious ideas. Kazunoko is a salt-cured herring roe consists of hundreds of tiny eggs grouped together in one piece, encased in a very thin membrane. The size of dried herring roe is about 5 inches long. We hydrate it and marinate it in the mixture of shoyu and mirin overnight. Kazunoko symbolizes family prosperity. Properly prepared kazunoko presents golden yellow...
Read MoreDiscover Osechi Ryori (4) Kobumaki – Longevity
Kelp, which is an indispensable ingredient in Japanese cooking, plays an important role to bring longevity and good luck to the people who consume it at the beginning of the New Year. Kobumaki is a dish in which hydrated dried herring is wrapped and rolled in a piece of hydrated kelp sheet, and simmered tender. Here is the old post of the dish where you find the recipe. Since dried herring is not available here, I use smoked...
Read MoreDiscover Osechi Ryori (3) Kinton: Money
Kinton means gold bar or lump of gold. Kinton is a dish in which mashed, sweetened sweet potato is tossed with candied chestnuts. The sweet potato is usually cooked with dried gardenia flower pod to make the dish to acquire bright golden yellow color. I have changed my mother’s recipe in 3 areas. I cook the sweet potato in the oven for stronger flavor of sweet potato; I reduced the amount of sugar added to the sweet potato...
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