Toshi-tori Zen/Toshi-tori Zen/Toshi-koshi Ryori (New Year’s Eve Feast) ｜ Our Regional Cuisines

1. [Nishime (Preparation)]
(1) Pre-boil dried royal ferns and dried bamboo shoots to remove scum.
(2) Soak the dried shiitake mushrooms, and cut off the tough stems.
(3) Soak the kelp in water for 2 to 3 minutes, tie into long knots about 10 cm apart, and then cut.
(4) Peel taro while cutting off the corners, sprinkle with salt and rub well, and rinse with water to remove the sliminess.
(5) Cut konnyaku into thin slices, cut a slit in the middle, and make a rein knot.

2. [Nishime]
(1) Pour soup stock into a large pot, add shiitake mushrooms and knotted kelp, and simmer until the kelp becomes soft.
(2) Take out the kelp, add royal fern, bamboo shoots, taro, and konnyaku, and simmer until softened.
(3) Add thick deep fried tofu, put the kelp back in, and add sugar, sake, soy sauce, and salt, then cover with a drop-lid and simmer. When everything has softened, turn off the heat and leave for about 3 hours to let the flavors soak in.
(4) Serve one portion at a time.

3. [Cooked pinto beans]
(1) Soak the pinto beans in water overnight.
(2) Bring the pinto beans to a boil, and when the scum starts to appear, discard the water.
(3) Add fresh water and simmer over low heat whilst skimming off the scum until the beans are tender.
(4) When soft, add the sugar a bit at a time and finally add a pinch of salt.

4. [Shirae]
(1) Cut konnyaku into 3 cm thin strips, boil, and season with seasoning A.
(2) Cut Chinese cabbage into 1 cm strips and carrots into 3 cm sticks, and boil them.
(3) Grind drained tofu with a mortar and pestle, and season with seasoning B.
(4) Mix 1 and 2 into 3, place in a bowl, and sprinkle with sesame seeds.

5. [Namasu]
(1) Cut the daikon radish and carrot into strips, sprinkle with salt, and squeeze out the moisture when they become tender.
(2) Cut the vinegared horse mackerel into thin strips.
(3) Mix 1 and 2 and dress with sweet vinegar.
(4) Arrange in a bowl, sprinkle with sesame seeds, and top with matsuba yuzu citrus.

6. [Chestnut rice]
(1) Boil chestnuts in boiling water for 1 minute, peel off the skin and the inner astringent peel, and cut into 1／2 pieces.
(2) Boil the adzuki beans in plenty of water for 2 to 3 minutes and get rid of the scum by temporarily discarding the water. Put adzuki beans and enough water to cover the adzuki beans in a pot and bring to a boil, then lower the heat and hard boiling the beans a little. Repeatedly scooping the broth from the adzuki beans with a ladle and letting it from fall from as high a point as possible will result in a bright broth.
(3) Separate the adzuki beans from the water. (The amount of water is about 60% of the glutinous rice.) Separate 1.5 cups of the boiled adzuki bean water and add 1／3 teaspoon of salt. Wrap the boiled adzuki and salted water in plastic wrap and store in the refrigerator.
(4) Soak the glutinous rice in the cooled stock overnight so it can fully absorb the liquid.
(5) The next day, heat up the steam cooker.
(6) Spread the drained glutinous rice on a steaming rack lined with a steaming cloth (fukin), cover with a lid, and steam over high heat for about 20 minutes.
(7) Remove the glutinous rice from the steaming cloth and place it in a bowl. Pour over the bean water that was put to the side in step 3, and return it to the steamer rack. Sprinkle chestnuts and adzuki beans on top and steam over high heat for another 20 minutes.
(8) Remove the steaming cloth from the steamer and cool in a rice cooker. Place in a bowl and sprinkle with sesame salt (white sesame)

7. [Clear broth soup]
(1) Peel and grate yam and mix it with the drained and mashed tofu. If the mixture is too loose, add flour to adjust the consistency. (It should have a gloopy texture.)
(2) Spoon the mixture into the oil and deep-fry until the surface turns brown.
(3) Add the soaked dried shiitake mushrooms to the broth and heat, then season with light soy sauce, salt and sake.
(4) Put the two yam dumplings and shiitake mushrooms in a bowl, cover with the broth, and garnish with boiled mitsuba leaves and matsuba yuzu citrus.

8. [Grilled salted sardines for New Year's Eve]
(1) Grill the salt sardines on a grill etc., but be careful as the tail burns easily.
(2) Arrange the dish on a bed of sawara cyprus leaves and garnish with citrus rings.