お節料理の蘊蓄(うんちく)言いたい Osechi

お節料理とは、日本の正月三が日朝に食べる伝統料理。いろいろ意味があるようで、今年は三日間用意してみました。英語でも伝わるように各料理の意味についても書いてみます。

お雑煮 New Year's special Suop, called as "Zouni", is tasted during the first three days of the new year in Japan.

紅白なます Red and white namasu is a dish of shredded carrots and radishes pickled in vinegar. It looks gorgeous.

コハダの粟漬け Kohada is the name before becoming an adult fish called Konoshiro. It is said that it is auspicious because it is a successful fish. Yellow is millet dyed with gardenia jasminoides, and we wish for a good harvest.

伊達巻き Datemaki means fried eggs. In the past, important documents and pictures were made into scrolls, so there are many osechi dishes that are rolled up.

松前漬け "Matsumaezuke" is a preserved food made by chopping dried sulmeika and kelp and pickling it in soy sauce, sake, mirin, sugar, etc., which is a local dish of Hokkaido.

黒豆 "Mame" is originally a word that means toughness and health. It is an indispensable dish for New Year dishes, even from the puns such as "work diligently".

栗きんとん A dish that wishes for a rich year, likened to a golden treasure. Chestnuts, which are ubiquitous in Japan, are representative of mountain products and have been revered as "winning chestnuts" because they are auspicious

昆布巻き Kombu is a tribute to the prosperity of the family, which is also used as a mirror decoration for the New Year, in the words of "Yorokobu (pleasing)".

海老 Shrimp are used in New Year's decorations and New Year dishes in the hope that they will have long beards and live long until their hips bend.

日本酒 For sake that you want to drink for some reason, you can add gold leaf when you are happy.

参考: かまぼこ等の惣菜でお馴染み紀文　キブン！