We were wondering how long we have been getting Sushi Taro’s Osechi box to celebrate New Year. We went back to our blog and it appears we started getting Sushi Taro Osechi on 2012. In any case, we got the box on the afternoon of New Year’s eve and started indulging in its contents the evening of the New Year’s day.
We were delighted to see our favorite “karasumi” 唐墨 or “bottarga” or sun-dried mullet roe this year as well (right upper corner) along with the other usual goodies.
This is the second layer. Miso-marinated beef tongue (right upper corner) is new this year. We like beef tongue but this is quite different from how we prepare it. Another one of our favorites “Monkfish liver terrine” or “ankimo tofu” あん肝豆腐 is peaking out on the right upper corner of the third (bottom) row.
Since I got frozen bluefin tuna sashimi block form Catalina Offshore products last December in preparation for the coming new year, we had some on New Year’s eve and finished it New Year’s day evening. The tuna was very good and it was between chu-toro 中とろand ko-toro 小とろ.
On the sashimi plate, we had tuna, steamed sea urchin, karasumi, boiled shrimp (leftover from making ozouni), white and red fish cake, salmon Russian marinade, marinated herring roe (this is one I prepared) and burdock root stuffed with mustard. This year, karasumi was sliced a bit thicker than usual so I grilled it lightly in the toaster oven before enjoying it.
The second small plate had my “Chicken matsu-kaze yaki” 松風焼 (left in the picture below, I used toasted walnuts instead of pine nuts so it is not really “matsu-kaze” or “wind over the pine”). The green vegetable is from the osechi box called “pickled Chishatou” ちしゃとう or celtuce. This is a food item I am not familiar with but it is a stalk of a type of special lettuce. It has a nice crunchy texture. This “Date-maki” egg roll is from the osechi box and the meat behind it is miso marinated beef tongue. It is firmer than I make it but it had a nice beef flavor.
The third small plate had “renkon” lotus root cut in flower-shape dressed in vinegar, marinated (I assume in miso) egg yolk with walnut (another of our favorites), smoke salmon rolled in thinly peeled radish and cumquat in syrup. Behind the renkon is steamed fish cake with matsu-take mushroom or “matsutake shinjou”松茸しんじょう(cut in half).
This is an octopus leg I dressed in mustard miso vinegar タコ足のぶつ切りの芥子酢味噌和え.
We had the same sake (the last bottle) as last year which we brought from Japan two years ago. Jurakudai daiginjou from Kyoto.
We thought these are the starter but after eating these and drinking, both of us were quite full and called it quits. It was a nice evening to start 2019.