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January 23, 2007 - 6:30 PM

Osechi and Mochi: Traditional Japanese New Year Dishes

Tuesday, January 23rd 6:30 pm to 9:30 pm
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$70 (class, meal & take home recipes)

New Years is the biggest holiday in Japan.  Traditionally at the end of old year, we clean the house throughly, do a big shopping and cook enough to free ourselves from any house chores for the first 3 days of the new year.   Mochi is made as a communal effort, a big batch of sticky rice is steamed and pounded in gigantic wooden mortar and pestle. It is then formed into different shapes depending of the region where is was made.   On New Years day, everyone dresses in formal clothes (traditionally nice kimonos saved for special occasions) and visits the local shrine or temple to wish for happiness and health.   After the temple visit the family enjoys the traditional  new years meal of zoni (soup with sticky rice cake) and osechi (traditional cooked items neatly assorted in wooden lacquer boxes).   Friends and relatives visit each others' houses and toast for the new year together.  Each item of the osechi dish has symbolic meaning;  konbu seaweed for "joy", cured herring roe for "prosperity", black beans for "good work".

We are going to make and taste the Zoni and some of Osechi items in this class.   It will be a fun evening to encounter Japanese traditions and learn essential Japanese cooking techniques such as dashi (stock) making. 

Vegetarians are welcome; the menu can be easily adjusted to a vegan vegetarian version with advance notice.  The class is hands-on and we will sit down for a rewarding full meal at the end.  Bring your sake if you wish to toast your dishes! 

MENU
KUROMAME:Long Cooked Black Beans
TATSUKURI: Dried Anchovies Seasoned with Sweet Soy Seasoning
NAMASU: Salad of Daikon Radish and Persimmon
NISHIME: Winter Root Vegetables Simmered in Dashi Stock
ZONI: Mochi (Sticky Rice Cake) in Clear Dashi Broth Soup with Winter Green and Chicken 

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