2021-01-02 に最初に投稿 | 1142 ヒット
Posted on 2021-01-02 | 1142 view(s)
日本を離れた竜宮城でおせちをつくるのももう4年くらいになります。それまでは年末年始は日本に帰っていることが多かったのですが、なかなか仕事や学校の休みの時間が合わないので（プラス、飛行機代が休みのときは高いので）この何年かは日本食材が揃いにくいアメリカのミネソタ州でおせちを作っています。
今年は特に、夏に自分たちの畑でとれたごぼう、金時にんじん（ちいちゃいちいちゃいものでしたが）、そしてくちなしの実も花からとって、それを使っておせちを作りました。お店で買わず、ぜんぶ一から自分で作るのにもちょっと慣れてきたかな。
[Image description: traditional Japanese dishes on black tray, 2 white bowl containing salad and fried salmon on top of black tray.]
This has been about 4th year making traditional Japanese New Year dish in the US. Each dish historically has meaning, but of course, I add modern twists in some of the dishes. This year, I put them in ojyu (layered lacquer dish) and also put in large plate. Will put descriptions of each dish in later posts.
Usually while in Japan, I don't make each dish because many stores sell New Year's dish, but living in MN where I can't buy such things, I made each dish from scratch. My mom is always surprised when I post pictures :-) This year was also special that I used some of ingredients that we made from our home garden.