**JAPAN'S WINTER**
Japan's winter vastly differ depending on parts of Japan. Big cities experiences short winters with cold and sunny days. However, deep into the mountainous regions and northern parts, drop in temperature are more significant. The winters are long and bitterly cold with high level of snowfall for many months of the year.
During the winter in Japan, the japanese also incorporate their culture by celebrating events such as Ohmisoka and Shogatsu. They also enjoy cuisine and dishes which is unique and usually enjoyed only during these events. Lets explore those events and cuisines shall we..!
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**OMISOKA**
'Omisoka' is basically the New Year's Eve. It is an important day in the japanese tradition as it is the day before an important holiday which is the new year. On this day, the japanese usually gather and do the 'big clean-up' better non as 'Osouji'. Their house is clean and decorated in the spirit to welcome the new year. A few minutes before midnight, crowds will gather at the temple to hear the bell rings 108 times. The bell is rung 108 times, a gesture to the buddhist beliefs that man has 108 desires, and by hearing the bells toll 108 times, people can free themselves of these desires at the end of the year.
**Special dish during Omisoka**
Toshikoshi Soba
Toshikoshi soba is a long noodle which the japanese enjoy during omisoka. This noodle literally means 'crossover year noodle' because it is eaten before crossing over to the new year. The thin and long noodle signify longevity as well as good luck and family fortunes.
Toshikoshi soba is a long noodle which the japanese enjoy during omisoka. This noodle literally means 'crossover year noodle' because it is eaten before crossing over to the new year. The thin and long noodle signify longevity as well as good luck and family fortunes.
Types of soba noodles.
There are different type of soba noodle depending on the ingredient of the noodle:
There are different type of soba noodle depending on the ingredient of the noodle:
- Cha soba: flavored with green tea powder
- Hegi soba: flavored with seaweed
- Inaka soba: "country soba", thick soba made with whole buckwheat
- Jinenjo soba: flavored with wild yam flour
- Mugi soba: flavored with mugwort
- Ni-hachi soba: soba containing 20% wheat and 80% buckwheat
- Sarashina soba: thin, light-colored soba, made with refined buckwheat
- Towari soba or Juwari soba: 100% buckwheat soba
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**SHOGATSU**
Shogatsu is the new year in Japan. This is the most important holiday in Japan. All of Japan will spend time with their family in the first three days of the new year, the 'Sanganichi'. The japanese traditionally viewed the years as completely separate, providing each year with a fresh start. The first day of the new year, the first of january, is started with the viewing of the first sunrise, the 'hatsu-hinode'. The shogatsu is celebrated with great joy and festivity along with specific delicious dishes.
**Special dishes during Shogatsu**
- Oseichi Ryori
Components of Oseichi Ryori
- Kazunoko (herring roe) - tiny yellow fish eggs. Like the tobiko you often find at sushi restaurants, kazunoko have a bite or crunch to them, however, the eggs are not loose. They are marinated in a broth of dashi, sake and soy sauce.
- Kuromame (black beans) are soft and quite sweet, although you may notice a bit of soy sauce flavoring.
- Gomame (also known as tazukuri) are small sardines that have been dried and then finished in a sweet sauce of sugar, mirin, soy sauce and sake. These are rich in calcium and yes, you can eat the head.
- Kombumaki are nothing more than the umami-rich kombu rolled tightly and bound shut with a ribbon of gourd strip (kampyo). Often kombumaki are stuffed with salmon. This is also cooked slowly in dashi, mirin, sugar, and soy sauce.
- Datemaki looks like the tamago-yaki (egg custard) you often find in a bento box, but here it's made with a fish paste and has a sponge-like texture. It's quite sweet.
- Kurikinton, the base is sweet potatoes and chestnuts. It looks something like yellow mashed potatoes.
- Kamaboko, a dense cake of fish paste, is red and white (traditional New Year's colors). You can often find thin slices of this on your soba.
- Namasu, another red-and-white food. typically daikon and carrots pickled in vinegar.
- vegetables, look for gobo (burdock root), often dressed with sesame. Also lotus root, carrots, shiitake mushrooms and pea pods.
- Konnyaku (devil's-tongue starch) and fu (wheat gluten) will also be sprinkled throughout the stacked boxes.
- shrimp (representing long life) and sea bream (for auspicious fortune) are most typical.
2. Nanakusa Gayu
Nanakusa gayu is a specially made rice porridge served with seven kinds of vegetables also called as 'haru no nanakusa'. This dish aim for good health and safety throughout the year. It is also for healing fatigued stomach after eating and drinking during Shogatsu.
Nanakusa gayu is a specially made rice porridge served with seven kinds of vegetables also called as 'haru no nanakusa'. This dish aim for good health and safety throughout the year. It is also for healing fatigued stomach after eating and drinking during Shogatsu.
Components of Nanakusa Gayu
The main components is the Haru no nanakusa which is seven kinds of traditionally used herbs.
1. Seri
Picking season: March to early summer
Uses: Wash well and add to salad; boil quickly and use as or in ohitashi, aemono, nabe, etc.
2. Nazuna (penpen gusa)
Picking season: November to next April and May
Pick young leaves.
Uses: Boil and soak in water and use as or in nibitashi*1, aemono, etc.
3. Ogyo (hahako gusa)
Note (added on Jan. 9): This book calls this plant ogyo, but it is more commonly known as gogyo.
Picking season: Fall to next May
Pick young leaves and stalks.
Uses: Boil and soak in water, drain, and use as or in ohitashi, tempura, or kusa dango
4. Hakobe
Picking season: March to May
Any time of the year in warm places.
Uses: Boil quickly and soak in water, and use as or in nibitashi or sunomono; chop (don't boil) and add to soup.
5. Hotokenoza (kooni tabirako)
Picking season: Winter to spring
Pick leaves.
Uses: Boil and soak in water throughly, and use as or in ohitashi or itamemono (stir-fried dishes); add to soup; make tsukudani with it.
6. Suzuna (kabu), turnip
Picking season: Not specified.
Uses of leaves are not mentioned.
7. Suzushiro (daikon)
Picking season: Not specified.
Uses: Add to soup; use in abura itame (stir-fries); and make ichiya zuke (quick (one-night) pickles).
The main components is the Haru no nanakusa which is seven kinds of traditionally used herbs.
1. Seri
Picking season: March to early summer
Uses: Wash well and add to salad; boil quickly and use as or in ohitashi, aemono, nabe, etc.
2. Nazuna (penpen gusa)
Picking season: November to next April and May
Pick young leaves.
Uses: Boil and soak in water and use as or in nibitashi*1, aemono, etc.
3. Ogyo (hahako gusa)
Note (added on Jan. 9): This book calls this plant ogyo, but it is more commonly known as gogyo.
Picking season: Fall to next May
Pick young leaves and stalks.
Uses: Boil and soak in water, drain, and use as or in ohitashi, tempura, or kusa dango
4. Hakobe
Picking season: March to May
Any time of the year in warm places.
Uses: Boil quickly and soak in water, and use as or in nibitashi or sunomono; chop (don't boil) and add to soup.
5. Hotokenoza (kooni tabirako)
Picking season: Winter to spring
Pick leaves.
Uses: Boil and soak in water throughly, and use as or in ohitashi or itamemono (stir-fried dishes); add to soup; make tsukudani with it.
6. Suzuna (kabu), turnip
Picking season: Not specified.
Uses of leaves are not mentioned.
7. Suzushiro (daikon)
Picking season: Not specified.
Uses: Add to soup; use in abura itame (stir-fries); and make ichiya zuke (quick (one-night) pickles).
3. Ozoni
Ozoni is a mochi soup. It is a specially made soup usually enjoyed during shogatsu. This dish is linked to strength and prosperity. The japanese believe that eating this dish durin new year will bring them good fortune.
Ozoni is a mochi soup. It is a specially made soup usually enjoyed during shogatsu. This dish is linked to strength and prosperity. The japanese believe that eating this dish durin new year will bring them good fortune.
Different types of Ozoni
There are literally hundreds of types of Ozoni. Few types of it include:
There are literally hundreds of types of Ozoni. Few types of it include:
- Eastern Japan: ranging from chicken broth seasoned with soy sauce, containing a square mochi.
- Western Japan: seafood broth seasoned with miso with a round mochi.
- Ozoni from Kagawa prefecture: where the mochi has sweet red bean paste inside.
- Ozoni from Okayama prefecture: the Ozoni contains yellowtail and clams.
- Ozoni from Tokyo: Ozoni is made with a clear chicken broth seasoned with soy sauce.
Reference
1. Japan winter seasonal attraction [internet]. [cited 2013 may 2]. Retrieved from: http://jnto.org.au/seasonal-attractions/winter/
2. Japanese seasonal events and food culture [internet]. Ajinomoto group corporate website. [cited 2013 may 2]. Retrieved from: http://www.ajinomoto.com/features/japanese_cuisine/winter.html
3. Japan's new year [internet]. [cited 2013 may 2]. Retrieved from: http://www.japan-guide.com/e/e2064.html
4. Haru no Nanakusa, Seven Herbs of Spring [internet]. [cited 2013 may 2]. Retrieved from: http://hiro-shio.blogspot.com/2010/12/haru-no-nanakusa-seven-herbs-of-spring.html
2. Japanese seasonal events and food culture [internet]. Ajinomoto group corporate website. [cited 2013 may 2]. Retrieved from: http://www.ajinomoto.com/features/japanese_cuisine/winter.html
3. Japan's new year [internet]. [cited 2013 may 2]. Retrieved from: http://www.japan-guide.com/e/e2064.html
4. Haru no Nanakusa, Seven Herbs of Spring [internet]. [cited 2013 may 2]. Retrieved from: http://hiro-shio.blogspot.com/2010/12/haru-no-nanakusa-seven-herbs-of-spring.html