Japanese New Year

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Japanese New Year

VMAX

VMAX

Debuting in 1985, the VMAX quickly won acclaim as the flagship model ...

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VMAX

VMAX

Debuting in 1985, the VMAX quickly won acclaim as the flagship model of the Yamaha motorcycle line due to its unique character. The new model represents the first full model change for the VMAX in 24 years. While maintaining the basic VMAX concept and identity, the new model boasts a newly designed V4 engine. The new body design is one that embodies both strength and refined beauty.

See what Japanese eat for the new year!

Ingredients

Nishime

  1.  (1) Chiken breast 1 (250g)
  2.  (2) Carrot 150g
  3.  (3) Lotus root 100g
  4.  (4) Gobo (Burdock root) 100g
  5.  (5) Japanese taro potato 100g
  6.  (6) Pre-boiled bamboo shoots 100g
  7.  (7) Konnyaku 1 piece(300g)
    (Maybe available as “konjac” or “gonyak” in an Asian food store)
  8.  (8) Sesame oil
  9.  (9) Dashi (Preferably broth from bonito, just enough to cover the vegetables)
  10. (10) Mirin 6 tablespoons
  11. (11) Soy sauce 6 tablespoons

Grilled shiitake

  • (1) Shiitake
  • (2) Dashi
  • (3) Soy sauce

Vegetables pickled in miso

  • (1) Miso (Either normal miso or white miso)
  • (2) Vegetables (Carrot, cucumber, or any kind you like)

Recipe

Nishime

  1. (1) Cut konnyaku in slices 7 mm thick. Then cut 1 -2 cm vertical slits in each slice and twist it to make it look like a rope. Boil them for 5 minutes, and drain.
  2. (2) Peel Japanese taro potato and cut it into bite-sized cubes. Wash them and boil for 5 minutes. Drain them and wash them to remove the slime.
  3. (3) Cut carrot, lotus root into bite-sized cubes and soak them in water for two or three minutes. Wash gobo well, cut into bite-sized cubes and soak them in water with a little vinegar added. Cut pre-boiled bamboo shoots into bite-sized cubes.
  4. (4) Cut chiken into bite-sized cubes. Lightly fry the chicken in a pan and then remove from the pan.
  5. (5) Put konnyaku and vegetables from (1), (2) and (3) above in the pan. Pour in just enough dashi to cover, and cook.
  6. (6) Add mirin and soy sauce to taste, and cook until the vegetables are tender.
  7. (7) Put the chicken back in the pan and cook with the vegetable. Leave to cool.

Grilled shiitake

  1. (1) Grill shiitake on a pan. Do not add oil.
  2. (2) Add dashi and soy sauce to the pan and cook at high heat for one or two minutes.

Vegetable pickled in miso

  1. (1) Place a layer of miso in a lidded plastic container, and cover with gauze.
  2. (2) Cut the vegetables into bite-sized pieces and place them on the gauze.
  3. (3) Cover the vegetables with a layer of gauze.
  4. (4) Cover the gauze with a layer of miso.
  5. (5) Refregirate for 3 days.
  6. (6) Done!