![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6244.jpg\" "\\"IMG_6244\\"")
<\/a><\/p>\nGirls Day Celebration: Chirashi Sushi<\/strong> Tomorrow, March 3rd is the girls celebration day, or “hina-matsuri”, in Japan. It is also called “momo-no-sekku” which means peach festival, as this is the time when peach flowers are in bloom. So March 3rd is really a day to celebrate girls and early spring together. For girls celebration, we display a set of dolls in the traditional wedding setting. There are a groom and a bride on the top shelf and under them, there are usually three maids that serve foods and drinks, a band of five boys who each play a traditional Japanese instrument, a few guards, furniture and wedding gifts, etc. The idea that the wedding is the symbol of girls celebration seems a bit old now (lol), but I cherish the memories that every year my mother, my sister, and I would take the beautiful and delicate dolls out of boxes and set them with a great care on the shelves. <\/p>\n Chirashi sushi is a popular dish for the girls celebration day. I wanted to make mine colorful and pretty. How did I do?<\/p>\n Girls celebration chirashi sushi: sushi rice (Japanese rice, vinegar, sugar, salt), egg (sugar, salt, milk), boiled shrimp, marinated radish slices, lotus root, pea shoots, fish eggs (tobiko), (pork\/soy sauce\/sugar), seaweed<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u6843\u306e\u7bc0\u53e5\u3001\u3061\u3089\u3057\u5bff\u53f8<\/strong> \u6843\u306e\u7bc0\u53e5\u3002<\/p>\n \u6bce\u5e74\u6bcd\u3068\u59c9\u3068\u4e00\u7dd2\u306b\u3001\u96db\u4eba\u5f62\u3092\u51fa\u3057\u3066\u3044\u305f\u306e\u3092\u601d\u3044\u51fa\u3059\u3002<\/p>\n \u3046\u3061\u306e\u96db\u4eba\u5f62\u306f\u4f1d\u7d71\u7684\u306a\u3082\u306e\u3002 \u30a2\u30e1\u30ea\u30ab\u306f\u96db\u4eba\u5f62\u306f\u306a\u3044\u3051\u308c\u3069\u3001\u6843\u306e\u7bc0\u53e5\u306b\u3042\u308f\u305b\u3066\u3061\u3089\u3057\u5bff\u53f8\u306f\u4f5c\u3063\u3066\u307f\u305f\u3088\u3002<\/p>\n \u8339\u3067\u6d77\u8001\u3001\u308c\u3093\u3053\u3093\u3001\u9162\u6f2c\u3051\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u3001\u5375\u3001\u3068\u3073\u3053\u3001\u8c9d\u5272\u308c\uff08\u307f\u305f\u3044\u306a\u306e\uff09\u3001\u7518\u304f\u7092\u3081\u305f\u8c5a\u8089\u3068\u308c\u3093\u3053\u3093\uff08\u4e0b\u5199\u771f\uff09\u3001\u6d77\u82d4\u5165\u308a\u3002<\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Girls Day Celebration: Chirashi Sushi February 27, 2011 Tomorrow, March 3rd is the girls celebration day, or “hina-matsuri”, in Japan. It is also called “momo-no-sekku” which means peach festival, as this is the time when peach flowers are in bloom. So March 3rd is really a day to celebrate girls and early spring together. For […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7,9],"tags":[],"class_list":["post-18336","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18336"}],"version-history":[{"count":38,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18336\/revisions"}],"predecessor-version":[{"id":19390,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18336\/revisions\/19390"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFebruary 27, 2011<\/em><\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff11\u5e74\uff12\u6708\uff12\uff17\u65e5<\/em><\/p>\n
\n\u82b1\u5ac1\u3055\u3093\u3068\u82b1\u5a7f\u3055\u3093\u304c\u3068\u3063\u3066\u3082\u6c17\u54c1\u3042\u308b\u9854\u3092\u3057\u3066\u3044\u308b\u306e\u304c\u3044\u3064\u3082\u81ea\u6162\u3060\u3063\u305f\uff08\u7b11\uff09\u3002<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n