FUN NEW YEAR EATS

To the left ... Kobu-Maki which was fish (in this case Migaki-Nishin) rolled in Konbu and slow cooked. The ribbon was Kampyo, for decoration more than anything else. It did not taste as good as it looked as the kelp was hard, the Kampyo without taste, and the fish was blend from being braised for too long.  Then again, this recipe is supposed to bring Happiness (play on word Yorokobu for happiness) so why not? Have another one!

To the right ... Kazari-Kamaboko which was made from a block of processed fish paste.  Though commercial tasting, it was rather good, reminded me of high quality 'fish balls' in Bangkok & Singapore.

As Sensei said, these are served once a year. I should therefore shut up and focus on how they can uphold tradition, rather than making irrelevant remarks. Apologies!