Finally I have been plating the Osechi ryori which I started to prepare on Dec. 28th last year. Today we have about 40 family and friends coming to celebrate the beginning of New Year with auspicious (to some people, misterious) food items. I will post the reaction to Osechi ryori from our guest tomorrow. To most of them it is a new experience. Happy New Year!...
Read MoreMolanzo’s sea moss
Sea Moss I had no idea what sea moss means when Molanzo Ollivierre from Mayreau island in Granedine mentioned it to me. When I asked what kind of seawead do locals eat in this part of the world, his answer was ” I aquaculture sea moss”. The locals seem to use it to make special healthy drinks and even jelly. I asked him to take me to his farm which is located at the shore of Mayreau island, a tiny island with mere 375 population. Molanzo is farming two different...
Read MoreVery crunchy and quite! fishy, yet delicious, expensive kazunoko
Kazunoko (herring roe): Kazunoko is a reconstituted dried herring roe. I love the popping crunching noise which echoes in my mouth while eating them. Kazunoko is an expensive delicacy and is an indispensable part of Osechi ryori. Without it Osechi ryori is not complete. Tiny eggs of herring roe symbolizes family prosperity, and its golden yellow color represents gold. Herring roe is sold dried or salt cured. For this year’s special New Year’s party I have...
Read MoreNishiki tamago
Nishiki tamago is a dish in which boiled egg is separately strained through a fine sieve, mixed with sugar and little salt, packed in a mold and lightly steamed. Bright yellow color of egg yolk in the dish symbolizes gold, and egg white, silver. My mother always asked me to help her to make the dish, because pressing through especially firmer egg white (20 of them at one time) through a fine sieve was quite a job. Pleasure and pain always come together. Here is the recipe;...
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