Our Osechi This Year

4 comments

1. A little late posting this, but here’s the osechi ryori I made this year. Picked up the lacquered wood jubako at a local antique shop for 300 yen (about $2.30). Aside from a few scuff marks it’s flawless. In terms of what’s in it, from left to right (counterclockwise within each box):

   1. Box 1: Nimono of chicken, sato-imo, shiitake, and takenoko with carrots carved into the shape of chrysanthemums. It’s not traditional, but we have stick broccoli growing on our porch so I made use of it.
   2. Box 2: Kurikinton (there’s only one person in our household that likes this so this was purchased from Isetan). [Kuromame](https://youtu.be/TY5mQCCUWyQ), Tazukuri, and [Kohaku Namasu](https://youtu.be/j7d95KHd1gs) in yuzu from a neighbors yard.
   3. Box 3: A roulade of soy sauce and sake marinated duck breast cooked sous vide for 24 hours (Japanese have used low temperature methods to cook duck for some time, but sous vide is much more reliable), homecured karasumi, [homecured ikura](https://youtu.be/YM8mMB_JI8Q), Komochi Konbu (courtesy of u/[Maplecook]), and [Datemaki](https://youtu.be/W_sTSogWXPs).

2. gorgeous

3. Just beautiful. 😍

4. The ikura 🥵🤤