Speaking of New Year’s Eve in Japan, many Japanese people eat buckwheat noodles called TOSHIKOSHI-SOBA.The famous origin of TOSHIKOSHI-SOBA is the wish for a slim but long and healthy life, like buckwheat noodles. Since soba is easier to cut than other noodles, there is also the theory that it will cut off disasters of the year. There are various styles such as how to eat and ingredients for topping depending on the region. Would you like to eat TOSHIKOSHI-SOBA on New Year’s Eve of this year?
FUTABA’S DonDon series Katsuo Tsuyu is very convenient and easy to make TOSHIKOSHI-SOBA. Please look at the recipe.
Country Style TOSHIKOSHI-SOBA
Dried Soba (buckwheat noodle)・・・・ 200g
Leeks (green onion)・・・・・・・・・ 1/2
Abura-age (deep-fried Tofu)・・・・・ 1 piece
Sliced Pork・・・・・・・・・・・・ 60g
DonDon series Katsuo Tsuyu・・・・ 80ml
＜How to Cook＞
① Boil water in large pot, and cook Soba noodle for a length of instruction on the package.
② When the water rolls up to the edges of pot while cooking Soba, pour cold water into a pot.
③ When the noodle is cooked, drain water using a sieve, rub and rinse in running water to eliminate slipperiness and drain water well
④ Cut pork and Abura-age into bite- size. Cut leeks diagonally.
⑤ Mix 560ml water and 80ml DonDon series Katsuo Tsuyu and heat them up in a pot. Add pork, leeks, Abura-age, and ③ Soba. Turn the heat to medium.
⑥ Turn it off before the soup come to the boil.
Put Soba noodle and ingredients in a serving bowl, pour the soup.
Thank you very much for your continuous support.
Enjoy the holidays!
Ozoni is a traditional Japanese soup dish which contains rice cakes and root vegetables ingredients, and it is usually eaten in the New Year.
It is said that ozoni finds its roots in samurai society cuisine. It is thought to be a meal that was cooked during field battles, boiled together with rice cakes, root vegetables and dried foods, among other ingredients.
The ingredients vary from region to region in Japan.
The most common shape of rice cake for ozoni soup is a rectangle in East part of Japan. In the Kanto region and Tohoku region, the rice cakes are cut into squares and grilled before being added to the stock. In the Kansai region and the Chugoku region, a round, boiled rice cakes is generally preferred. In most of the Kyushu region, a round rice cakes is popular, but grill-boil difference changes depending on area.
The taste of soup is also varied depending on the region. In many regions including the Kanto region, ozoni consists of a clear soup called sumashi-jiru which is flavoured with dashi, a stock made from flakes of dried bonito and/or kombu, and soy sauce. In the Kansai region and eastern Shikoku, ozoni is made with a stock of white miso, while ozoni in the part of Fukui Prefecture is made with a stock of red miso. In the Tottori-Izumo region, a variety of red bean soup is used for 0zoni.
Common additions to the soup include chicken, fish or meatballs; leafy vegetables such as komatsuna or spinach, kamaboko such as naruto and carrot flakes for colour, and flakes of yuzu peel for its citrus fragrance. Regional specialties are often added.
Eating the very chewy and elastic rice cake with soup, we wish for good luck through the year.
Rice cakes ・・・320g
Mitsuba (a Japanese herb similar to parsley) ,as needed
Water ・・・720 ml
Don-don series shirotsuyu ・・・40ml
Don-don series shirotsuyu
Light-colored seasoning with white soy sauce and blended fish DASHI such as Bonito, Macherel, and Sardine. It will enhance natural flavor and color of cooking ingredients.
How to cook
- ① Bake rice cake.
- ② Cut thin chicken and fish paste. Carrots are cut down and boiled down.
- ③ Put Don-don series shirotsuyu and water in the pot and simmer. Then put the chicken.
- ④ Place ①, kamaboko and carrots in the bowl and pour ③.
- ⑤ Place mitsuba leaves.
・Rich Dashi Flavor of Bonito, Kombu Kelp, Sardine, and Mackerel
・Natural Juice of Japanese Citrusesn Yuzu, Sudachi, Daidai, and Kabosu
・Less Sweetness and Mild Taste
It is very convenient and easy to use. Please look at the recipe below with FUTABA’S PONZU-ZANMAI.
Pork Loin BBQ
Pork Loin・・・・ 320g PONZU-ZAMMAI・・・ 60cc
Cabbage ・・・・ Adequate Mirin・・・・・・・・ 30cc
Cherry Tomato・・ Adequate Ginger・・・・・・・ Adequate
① Mix PONZU-ZAMMAI, mirin, grated ginger, soak the pork loin in it for 5 minutes.
② Heat a pan, bake the pork well.
③ When the pork is cooked, pour ① sauce and heat until boiling.
④ Serve ③ on the plates, decorate the shredded cabbage and cherry tomato.
Dashi is Japanese soup stock and the basis for many dishes in Japanese cuisine. It’s made with dried bonito and kelp, but can also have shiitake and other dried fish. While the ingredients used to make dashi varies regionally, the most basic dashi used in most Japanese dishes is made using katsuobushi (dried bonito). These days, many households use instant dashi granules, which is like the bouillon cube of Japan. Unfortunately, the stock made from these granules tastes nothing like real dashi and it’s often full of salt.
“Dried bonito dashi pack”
Dried bonito dashi pack is very smart product. There are difference in manufacturer, but most of the pack contains fractured actual dried bonitoes or other fish and vegetables. It keeps flavor very close to real DASHI stock and reduce the trouble of filtering.
Dried bonito dashi pack has bonito extract coating on the ingredients, so the bonito flavor, richness and fragrance is concentrated. This excellent product will enable a chef to produce golden dashi stock anywhere in the world regardless of water type.
Dashi pack Hongatsuo (Dried bonito dashi pack)
Ingredients : Dried bonito, Dried bonito extract, Hydrolyzed fish protein, Amino acid
Packaging : 50g×5P/bag×20bags/carton
Expiration Date : It is 1 year from a manufacture day.
FUTABA’s signature brand Bonito dashi pack. 48 years of long term best seller among many professionals. It solves the problem of filtering while extracting the authentic flavor of the natural ingredients. Its powerful bonito dashi is excellent for Miso soup and many other cooking.
Pork and vegetable miso soup
Hongatsuo Dahi soup・・・800ml
White Giant Radish・・・150g
Devil’s Toungue (Kon-nyaku)・・・60g
Deep Fried Bean Curd (abura-age) Scallion・・・20g
＜How to Cook＞
① Cut white radish and carrot in quarter-rounds, burdock in diagonals, parboiled Kon-nyaku and Abura-age in rectangles, and pork in a bite size.
② Cook vegetables (radish, carrot, burdick, and Kon-nyaku) in 800ml Dsahi soup on the medium heat.
③ Add pork and Abura-age when the vegetables are cooked, cook until the pork is tender.