The head up toward Spring. Rishun, the day after Setsubun, old Japanese Spring day

Setsubun iwashi. Spring sardine.

I said I had holly in the post about Setsubun Spring Festival tradition… well, it’s not normal Xmas holly.
hiiragi is a sort of osmanthus.
I showed you the fragrant flowers before. That was not exactly the same tree.

post about osmanthus

So it seems the belief is this branch (with its cutting leaves) and the head of a sardine (for the smell) can scare away the oni (devils) that visit on Setsubun (Feb 3rd).

Also the fish head is leaning up to the rising Spring…
That was salted sardine that I simply grilled. Oh, they had not emptied before salting it, so yep, that smelled seriously. Devils all left my flat, my building, the street…

To “rinse” the mouth romanesco cauliflower and some sprouts.

North North West, eating the Ehomaki sushi in 2012 (Japanese Spring Festival)

Setsubun is today ! For this Spring festival, all Japan throw beans and eats ehomaki (horoscope sushi).

Previous Setsubun posts.

ehomaki
Source.

Every year, we eat them in a different direction. And I have a branch of holy on my table… I don’t know why. There is tradition surely, but I have no idea. I have research.

This year : shiitake mushrooms, shrimps, nanohana (rape greens), shiso leaves, kombu seaweed, spicy tarako fish eggs.

I made a leek tamago-yaki rolled omelet and bought bonito “tataki” (broiled around, raw inside).

Making the maki-zushi. Rice cooked with kombu seaweed. Black sesame sushi rice. Many items in the roll…

Eat one without cutting it, while facing the good direction.

This year it’s North North East.
Eaten ! Let’s have a year of happiness… More about Setsubun in next posts :


Setsubun grilled fish

Sestubun : Oni hunt is opened. Don’t count your daizu before they are hatched. (via GiO)

Be prepared. It’s a busy week for foodies in Osaka. Tomorrow crepe days. And the day after Setsubun Japanese Spring Day. This year, Setsubun (the bean nd giant maki day) is February 3rd, and Rishun the rise of Spring is February 4th.

These ugly oni invaded this blog (and all Japan)…let’s fight them with BEANS !

Read more about Setsubun beans

And horoscope sushi :

Read more about Setsubun makizushi

Setsubun (Japan’s last day of Winter) (via Gourmande in Osaka)

Last Year

Setsubun (Japan's last day of Winter) < For the last day of Winter and the start of spring… the Japanese tradition is to scare of the oni (devils) by throwing roast soy beans at them. Well, I prefered those wagashi (Japanese traditional cakes) with my tea. They are shaped like devils. Wagashi Saga : Photo-menu of all Japanese sweet posts. … Read More

via Gourmande in Osaka

For happiness this year, eat a sushi South South East

The skies tell you how to fill the 恵方巻 (ehomaki) horoscope sushi… This year is South South East. So take your compass and stand in that direction.

And eat the sushi in one sitting…well standing. In one piece, without making any pause.

Hey, I cut mine ? I am not superstitious. I don’t want to stuff my face. It’s huge.One roll contains 2 rice servings for me, and I don’t eat so much (my cold-flue-plague is ending… slowly). That nearly made all my food today.

Of course, they sell them at every corner of street today. I went down to the kombini (convenience store) to get the shiso, cucumber and koyadofu and the shopkeeper was yelling “What about a ehomaki ? Don’t you… ? “. And seeing my basket : “Oh I see, you don’t ours…”. She had a box of may 500 rolls at her side. They didn’t look good.

You can order some from sushi shops, department stores, supermarkets. They look nice. Prices are… comfortable, for the sellers. This is an ad from a local supermarket :

Then I don’t know what South South East food is. I copy some of their ideas :

Seafood maki :
Shiso, ikura (salmon roe), salmon, tamago (egg), anago (conger), shrimp, maguro (tuna shashimi), negi maguro (tuna fat and negi leeks), ama-ebi (Nordic shrimps sashimi), cucumber, shishamo smelt roe.

Ehomaki, horoscope maki :

obaro (simmered minced flesh), eggs, crab surimi, Koyadofu, cucumber, shrimp, kampyo, carrot, burdock, shiitake.

Salad maki (cheaper variation ) :

Lettuce, shishamo smelt roe, amaebi (Nordic shrimps sashimi), crab flavored surimi, egg spread, shrimp, salmon, cucumber, tuna-mayonnaise

The white is koyadofu (Koya Tofu, freeze dry tofu, rehydrated with the shiitake)
The yellow is tamago. It’s tamago-yaki (Japanese omelet).
Tamagoyaki

Shiso, perilla.

Shiitake mushrooms (dried, rehydrated and cooked in soy sauce and mirin).

Sashimi of salmon, tuna, yellowtail and tai.

Cucumber and kampyo (rehydrated and cooked with the shiitake).

Tarako salted cod fish roe that I made a few days ago.

A freshly boiled shrimp.

I layered everything.
Et voila !