The rice is genmai (brown rice), simply flavored. This first is a makizushi filled with goya bitter squash, wrapped in nori.
Ginnan (ginkgo nut) and natto.
They are the fruits of ginkgo tree, that I always mispell. They are gathered and cleaned Autumn (the outer part stinks, really).
I broke the shell, took it away, boiled the nuts and took out the little skin. It’s also possible to slightly break the shell and then roast them. They have to be eaten in small amounts to avoid toxicity. Well 4 is OK.
Natto sesame. It’s an uramaki, with the rice rolled around.
With wasabi and pickled ginger. Soy sauce too. Served with sencha green tea.
Akemashite omedeto ! Happy New Year ! Bonne année !
Well, I’m not too much into wish-wish, my first concern this year was as usual : What do we eat in 2013 !
Ozoni ! It’s explained here.
The classic Kyoto o-zoni is caracterized by its simplicity, elegance, traditionalism and refinement. Mine is even simpler than planned… I’ve forgotten to add tofu. It was still delicious. Kohaku, red and white are the good luck color of New Year and this soup follows this color code.
Mochi. Ozoni is mochi.
Dainty soup with a base of Saikyo miso and a dashi broth of the finest hana-katsuo, flower bonito fish shavings. I had to cheat, I’ve added a little sake kasu.
Traditional seasonal veggies. Ginnan are the gincko tree’s nuts. Kyoto’s small taro satoimo and ultra-red Kintoki carrot.
The veggies are boiled separately as they don’t go well together. These small round mochi get soft by poaching them a few minutes in boiling or near boiling water. If you had a big mochi, you’d need to slice it.
Fill the bowl with a mochi, veggies, tofu if you have. Cover with broth and top with a mount of fish flakes. Take the photo quick as the fish flakes disappear like in moving sands.