Home style Osechi 2016

Osechi is the meal for new year celebration, usually cooked through end of year and served to family and any guest visit home through the new year period.

Originally those needed to last for a week so seasoned quite salty.

Now a days its more for family gathering and healthier tasting.

And easy more, you can parches them as a box set in Japan.

But here in UK, I have to prepare all by myself...

Left: Inari sushi (sushi rice wrapped in a thin deep fried tofu seasoned in sweet soy sauce style)
 Right up: Kinpira gobo (Carrot, gobou root and mooli skin fried in kinpira style - sweet soy sauce and sesame oil) 
Right bottom: Kinpira renkon (lotus root in kinpira style)

Left top: Tezuna konnyaku (Konnaku potato jelly fried in spicy soy sauce taste)

Right top: kazunoko (Pacific herring roe seasoned with sweet soy sauce  taste)

Center: Tataki gobu (gobou root in sesame sauce )

Left bottom: Kobu-maki (Carrot and gobo root wrapped in Konbu)

Right bottom: Date-maki (fluffy egg roll)

Right top: Shime-saba (cured & marinated mackerel)
Left bottom: Nijimasu no sashimi (cured rainbow trout slices)
Left top/right bottom: Kouhaku kamaboko (kamaboko: fish cake slices)
Center: Ikurano no shouyu-zuke (Salmon roe seasoned with sweet soy sauce  set in Yuzu citrus cup)

Left: Namasu (mooli and carrot marinated salad)

Right: Kikka kabu (Baby turnip decoratively cut in chrysanthemum flower and marinated)

Salmon marine

Nimono (satoimo umani, hana ninjin, kame shiitake, gobou umani, hourensou)

Beef tataki

Kenchin

Left/right: Nishoku renkon (2 coloured lotus root slices flied in sweet rice vinegar)

Center: Kokabu senmai-zuke (cured thin sliced baby turnips)

Chirashi sushi

Left top/right bottom: Sakura mochi (sweet bean's paste wrapped in rice & flour pan-cake)

Right top: Kuri no amani (Chestnuts in syrup)

Anzu kan (apricot in Kanten jelly)

Few missed in photos:
Renkon no agebitashi
Nishoku tamago
Ebidango
Shigi dori.