Osechi at my Wife’s Parents’ House/妻の実家のおせち

Japanese Food
On New Year’s Eve, my wife and I visited her parents’ house to stay.  
We had a wonderful dinner that night, including toshitori zakana and toshikoshi soba.
Toshitori zakana refers to the special fish that you have on New Year’s Eve.
Toshitori zakana:
toshi = year, age, etc.
tori < toru = to take, to gain, etc.
toshi o toru = to get old
zakana < sakana = fish
toshikoshi soba:
toshi = year, age, etc.
koshi < kosu = to pass, etc.
soba = buckwheat noodles
In general, the toshitori zakana is salmon in Kanto (Eastern Japan) and buri (adult yellowtail) in Kansai (Western Japan).  Note, however, that I, for one, hadn’t heard the word when I lived in Tokyo.
年(とし)= year, age, etc.
取り < 取る = to take, to gain, etc.
年を取る = to get old
魚(ざかな) < 魚(さかな) = fish
年 = year, age, etc.
越し < 越す = to pass, etc.
そば = buckwheat noodles

On New Year’s Day, we had these gorgeous osechi as breakfast.


Right:  Two different types of datemaki (rolled omelette mixed with fish paste)
Center:  Kazunoko (herring roe)
Left:  Kuwai (threeleaf arrowhead, not water chestnut)
右: 伊達巻、二種類
中央: 数の子
左: 慈姑、くわい、クワイ(英語ではthreeleaf arrowhead。water chestnutではない) 
Top right:  Kuri kinton (mashed sweet potatoes with sweetened chestnuts)
Left center:  Another type of datemaki, different types of simmered beans such as kuromame (black beans), and chorogi (stachys affinis, Chinese artichoke) (red ones)
Bottom right:  Kouhaku (red and white) namasu (daikon and carrot seasoned with vinegar, salt, and sugar), kouhaku renkon (lotus root)
Bottom left:  Prawn, tazukuri or tatsukuri (small dried sardines seasoned with soy sauce and sugar), chashu(?) (roasted pork fillet)
右上: 栗きんとん
左上: 別の種類の伊達巻、黒豆など色々な種類の煮豆、チョロギ(チョウロギ)(赤いやつです)
右下: 紅白なます、紅白れんこん
左下: 海老、田作り(たづくり、たつくり)、チャーシュー(?)
The leftmost container (tier of a juubako (tiered boxes) contains:
Simmered octopus, kouhaku (red and white) kamaboko (fish paste), tazukuri or tatsukuri, and kanten (agar-agar) (green ones)
Later, my brother-in-law’s wife (that is, the o-yome-san of the parents’ house) brought more kouhaku namasu with chorogi on top.
Naturally, we had ozoni, too.  This is a Niigata style ozoni.
My wife also had mochi with an (or anko).  The o-yome-san said she had also made a Tokyo style ozoni, which she would serve for lunch, but I missed it because I had to leave before noon.
I walked back home because I wanted to burn off some calories.  Despite the weather forecast, the weather was very good.
Bokushi Dori (Street)
I enjoyed the 1-hour walk (I dropped by “Harimaya” the supermarket on my way).

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