れんこんのちらしずし、雑煮、ごまめ
雑煮は、餅を主な具とし、醤油や味噌などでだしを味付けたつゆをはった日本料理です。世界的に見るとスープ料理の一つで、日本では正月に多く食べられ、地域や家庭によって違いがあります。雑煮に入れる餅は地域ごとに差異があり、日本の地方による食習慣の違いを表す例としてよく持ち出されます。雑煮に入れる餅は汁に入れる前に焼いて香ばしさを意図したものと、生のまま汁に入れて煮るもの、また四角い餅と丸い餅とに細分されます。
東日本では角餅にすまし、西日本では丸餅に味噌仕立てのスープが一般的と言われていますが、ご家庭でそれぞれ違います。本日の雑煮は味噌仕立ての雑煮でした。白玉のお餅にみそ仕立てのスープ、金時にんじん、大根、里芋などの野菜がたっぷり入っていました。
今年も一年いい年になりますように
Lotus root chirashizushi, zoni, small sardine
Zoni is a Japanese dish with mochi as the main ingredient and a soup seasoned with soy sauce or miso. It is a type of soup dish seen from a global perspective, and is often eaten during the New Year in Japan, with variations depending on the region and household. The mochi that goes into zoni varies from region to region, and is often cited as an example of the differences in eating habits in different parts of Japan. The mochi that goes into zoni can be subdivided into those that are baked before being put into the soup to make them fragrant, those that are boiled raw in the soup, and also into square mochi and round mochi.
It is said that in eastern Japan, square mochi is generally served plain, and in western Japan, round mochi is generally served with miso soup, but it varies from household to household. Today's zoni was miso-based. It was filled with shiratama mochi, miso-based soup, and plenty of vegetables such as kintoki carrots, radishes, and taro.
I hope this year will be a good one too.