Toshitorizentoshitorizentoshikoshiryōri 歳とり膳

History and Origins

On New Year's Eve, the whole family will eat and celebrate the New Year's Eve. At that time, the food eaten is "advanced age." I thank my God for a year's disease-free disaster, and I'll give you the same thing as I gave you to meet your new age god. New Year's Eve will wake up from midnight until dark to celebrate and attend shrines and temples. It's a custom to celebrate the beginning of the year quietly. Some areas still leave this custom behind. This custom is an old New Year's reception and goes back to the time when we used the old calendar. In the old calendar it was said that the day would begin after sundown, so on New Year's evening, we celebrated our new year. At the time, I represented my age by the number of years that I was born one year old, so I was increasing my age by having a new month. The whole family was happy to get one year old, and the old God must have been special in New Year's cooking.

When It Is Eaten

From New Year's Eve to New Year's Eve, we can thank our old God and eat it for a year's security. The bowl often had "old fish," and the coast had its own brand of Thailand and the mountains, mainly the salt eagle. In the absence of this means of transportation, fish were considered valuable food and were sought after.

How It Is Eaten

There were various materials and content used by the community, but there were old fish, salts, whites, soups, and so on. Three days are often spent eating the rest of it, and each region and every household has its own local stew.

Recipe

Ingredients

• Mix: 50 g dried zenmai
• Mix: 30 g dried bamboo shoot
• Mix: 10 dried shiitake mushrooms
• Mix: 50 g quick-cooking kelp
• Mix: 5 atsuage (thick fried tofu)
• Mix: 11/2 konnyaku
• Mix: 10 taro
• Mix: 5 cups dashi stock
• Mix: 5 tbsp sugar
• Mix: 3 tbsp sake
• Mix: 3 tbsp1/2 soy sauce
• Mix: 500 g うずら豆
• Mix: water, to taste
• Mix: 300 g sugar
• Mix: a pinch salt
• Mix: 21/2 konnyaku
• Mix: 1/4 Chinese cabbage
• Mix: 1 carrot
• Mix: 2 blocks tofu
• Mix: 5 tbsp white sesame seeds
• Mix: 2 tsp1/2 sugar
• Mix: 1 tbsp1/2 soy sauce
• Mix: 1 tbsp1/2 sugar
• Mix: 1 tsp1/2 salt
• Mix: 500 g daikon radish
• Mix: 75 g carrot
• Mix: 1 tsp salt
• Mix: 2 horse mackerel
• Mix: a pinch sesame seeds
• Mix: a pinch yuzu
• Mix: 7 tbsp sugar
• Mix: 180 ml vinegar
• Mix: 75 ml water
• Mix: 1 tsp salt
• Mix: 6 cups glutinous rice
• Mix: 250 g（） chestnuts
• Mix: 1 cups azuki beans
• Mix: 1 tsp salt
• Mix: a pinch white sesame seeds
• Mix: 250 g やまのいも (粘りのあるもの)
• Mix: 2/3 blocks firm tofu
• Mix: wheat flour, to taste
• Mix: oil for frying, to taste
• Mix: 10 dried shiitake mushrooms (小)
• Mix: 10 mitsuba
• Mix: 10 yuzu
• Mix: 5 cups dashi stock (dashi stock)
• Mix: 3 tbsp1/2 light soy sauce
• Mix: 2 tsp1/2 salt
• Mix: 2 tbsp1/2 sake
• Mix: 10 salted sardine
• Mix: 10（1/2） 柑橘類の輪切り

Method

1. I'm going to use the dry cleaner as a liquid and remove the pot. (2) Keep dry. The hard axis is cut off. (3) The cloth goes to two degrees of water and then cuts off at about ten centimeters in a longer space. (4) The lily potatoes will skin and salt themselves while wearing their faces and often pick up their spots and wash their wash. (5) We will cut it thin and cut it in the middle and make it a handline.
2. I'm going to put the soup in the pot, put the soup in the pot, put the knot in the cloth, and cook until the cloth is soft. (2) Take out the cloth and do it again. Put in the cucumbers and the lily potatoes and cook until it is soft. (3) Put a thick blanket in, put a cloth back in, sugar, wine, oil, salt, and cook it. If everything becomes soft, you can turn off the fire and hold the taste for about three hours. (4) One person at a time, you're going to fit it on the vessel.
3. The citrus, the citrus, the citrus, the citrus, is soaked overnight. (2) Let the lentils boil once, and when the ak comes out, throw the water away. (3) Put new water in and take the pot and boil it in a weak fire until the beans are soft. (4) When you get soft, you divide the sugar into several pieces and add a little salt to the end.
4. I'll cut it into strips of three-inch length and boil it with a taste-a-a. (2) The cabbage is short-cut, and the carrots are three-centimeter beats, and each one is boiled. (3) The dried tofu can be served in a bowl or a flavor B. (4)3 mix 1 and 2 together, put them in a pot, and cook.
5. I'm going to cut the radish and carrots into pieces and shake the salt and then I'm going to water well. (2) Cut the lye age into thousands. 3 and 2 can be mixed together with sweets. (4) Put the bowl on the table, pretend to be a mouse, and put the mushroom in the bowl.
6. I'll boil it with boiling water for one minute, peel it with a scythe, and make it one-half-sized. (2) With a full amount of water, the beans are cooked in two or three minutes, and after throwing the water away once to dry the pot. Put in the pot enough water to be covered with beans and beans, and boil when it is boiling, let it boil slightly. If you sit down with the soup of the little beans and drop it from as high as you can, it will turn into a fresh soup. (3) I'll divide it into soup and beans. I'll take out half a cup of juice and put in a teaspoon of salt. With boiled beans and salted rice, the juice is wrapd and stored in a refrigerator. (4) Cool rice in the soup overnight or soak it thoroughly. (5) Keep the steamer hot the next day. (6) We spread the rice on a steamed terrace with a water-stuffed rice, and covered it with a lid, and then steamed it for about 20 minutes. We take out the rice with us, put it in a bowl, and then we pour the juice in three pieces and then we resuscitate. If you scatter the lentils and beans on top, then you will have 20 minutes of boiling on fire. I'm going to take everything out of the distiller and open it in the rice pan. I'll do the goma salt on the bowl.
7. The stamen (1) peel and peel and water them and mix them with crushed tofu. When slow, add flour and adjust it. (2) Spooned, oiled, and fried until the surface is colored. (3) Return dry dry dishes, put them in the soup and cook them in the sauce, and taste them with a little sieve oil, salt, and wine. (4) In the bowl are two mulchs, and with a bowl of juice and a bowl of boiled leaves and a bowl of sashimi.
8. The annual salt eagle's roaster (1) cooks the salt eagle with grill and so on. The tail burns easily, so I'll be careful. (2) Place the leaves on top of the leaves and add a slice of the sieve.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.