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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 

The dinner table

Super messy, ain't it?

The dinner table
Contributed by: vkraus

Step 1

Boil the water, throw in the daikon.

Making ozoni, step 1
Contributed by: vkraus

What to do in between steps

Chop the daikon, carrots; soak the mizuna and cut that, too.

Making ozoni, step 2
Contributed by: vkraus

Step 2

Toss in the carrots.

Making ozoni, step 3
Contributed by: vkraus

Step 4

Soy sauce and kamaboko. Almost done.

Making ozoni, step 4
Contributed by: vkraus

Clean the mizuna

Mom is making sure it's clean before tossing it in to the ozoni pot.

Making ozoni, step 5
Contributed by: vkraus

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
Contributed by: vkraus

New year's dinner

Ozoni accompanied by slices of kamaboko, a typical (and easy) osechi preparation.

A humble new year's dinner
Contributed by: vkraus

Album Type

family history

vkraus — Última actualización Oct 11 2011 5:34 p.m.


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