There are many Japanese words that can't be translated into English well, so I'm always not confident in my English, and "New Year" is one of them.
Google Translate translated the Japanese word "Shogatsu" as "New Year," but the literal translation of the word is "January." However, in Japan, "Shogatsu" mainly refers to January 1st and the next few days.
I’m curious, Akira… What do you put in your ozoni? We use a dashi base, carrots, daikon, chicken, komatsuna and mochi inside age. My spouse is from Yokohama.
What I have posted in this article is a photo of the ozoni that is eaten in Gifu Prefecture, my hometown. The ozoni in my hometown is very simple. It only contains mochi, komatsuna, and bonito flakes.
I find the variety of ingredients very interesting. Can’t think of such variety based on region for any other dishes in the U.S. or Spain. Preferences (sugar or none in cornbread, etc.) but not such a wide array of ingredients. I want to try the Gifu version!
Okonomiyaki looks a bit like veggie pancakes (Rösti with potatoes for example). I've had some on Ko Tao in the late 90s and they named it "Tom yum". Well later I only found tom yum as kind of a curry based soup/ curry paste. I love both. Mixing curry and soup/ mixing pancake base with vegetables. I love zucchini pancakes with parmesan with a tomato dip 😊 Could try some new mixes
It's true that okonomiyaki looks similar to pancakes, but it's not a sweet. It is common for okonomiyaki to be served with a special sauce, which has a taste that is both salty and sweet. In Japan, there are many dishes with sweet and salty seasonings.
I see. I hear that many foreigners who visit Japan are hesitant about eating dishes that use raw eggs.
There are many Japanese words that can't be translated into English well, so I'm always not confident in my English, and "New Year" is one of them.
Google Translate translated the Japanese word "Shogatsu" as "New Year," but the literal translation of the word is "January." However, in Japan, "Shogatsu" mainly refers to January 1st and the next few days.
Oishii so!
The perfect post. It's just about lunch time here!
Yum yum! I really enjoy seeing your photos and the accompanying stories or explanations are a great addition.
Now I need second helpings for breakfast! ;))
I’m curious, Akira… What do you put in your ozoni? We use a dashi base, carrots, daikon, chicken, komatsuna and mochi inside age. My spouse is from Yokohama.
What I have posted in this article is a photo of the ozoni that is eaten in Gifu Prefecture, my hometown. The ozoni in my hometown is very simple. It only contains mochi, komatsuna, and bonito flakes.
I find the variety of ingredients very interesting. Can’t think of such variety based on region for any other dishes in the U.S. or Spain. Preferences (sugar or none in cornbread, etc.) but not such a wide array of ingredients. I want to try the Gifu version!
Okonomiyaki looks a bit like veggie pancakes (Rösti with potatoes for example). I've had some on Ko Tao in the late 90s and they named it "Tom yum". Well later I only found tom yum as kind of a curry based soup/ curry paste. I love both. Mixing curry and soup/ mixing pancake base with vegetables. I love zucchini pancakes with parmesan with a tomato dip 😊 Could try some new mixes
It's true that okonomiyaki looks similar to pancakes, but it's not a sweet. It is common for okonomiyaki to be served with a special sauce, which has a taste that is both salty and sweet. In Japan, there are many dishes with sweet and salty seasonings.
Interesting {°v°} now I feel in the mood for new salty sweet combinations & variations 😊👌
Often when I read Japanese stories, I was wondering about the dishes and imagined something in my head, cause internet/ smartphone came later on.