Vicki's Oshogatsu 2007
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My "oshogatsu" this year was quiet. I started off 2007 at a friend's house popping bottles of champagne and twirling noisemakers. Went home at 1am.
Woke up the next morning at 8am and went with my mother to an annual New Year's Buddhist meeting in the San Gabriel Valley.
We went shopping at the biggest and best Marukai in Gardena for last minute ozoni and osechi preparations and went home. My mom cooked the ozoni, which took no more than 30 minutes. We had ozoni and slices of kamaboko together, watched some television and called it a night.
I didn't track my 2007 oshogatsu as I would've liked to but did capture the ozoni making process and finished product.
Slides in this album |
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The dinner tableSuper messy, ain't it?
The dinner table |
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Step 1Boil the water, throw in the daikon.
Making ozoni, step 1 |
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What to do in between stepsChop the daikon, carrots; soak the mizuna and cut that, too.
Making ozoni, step 2 |
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Step 2Toss in the carrots.
Making ozoni, step 3 |
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Step 4Soy sauce and kamaboko. Almost done.
Making ozoni, step 4 |
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Clean the mizunaMom is making sure it's clean before tossing it in to the ozoni pot.
Making ozoni, step 5 |
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Finished product.My mom's ozoni, Fuchu-shi, Tokyo style. The mochi in there is pink, courtesy of Fugetsu Do.
Making ozoni, the finished product |
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New year's dinnerOzoni accompanied by slices of kamaboko, a typical (and easy) osechi preparation.
A humble new year's dinner |
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 License
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Last modified Jun 28 2021 1:49 a.m.
Vicki's Oshogatsu 2007
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