{"id":23421,"date":"2012-01-01T09:36:39","date_gmt":"2012-01-01T14:36:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23421"},"modified":"2012-01-01T09:57:32","modified_gmt":"2012-01-01T14:57:32","slug":"happy-new-year-new-year-lunch-box%e6%96%b0%e5%b9%b4%e3%83%a9%e3%83%b3%e3%83%81%e3%83%9c%e3%83%83%e3%82%af%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23421&lang=en","title":{"rendered":"Happy New Year!! New Year Lunch Box<br>\u65b0\u5e74\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/81.jpg\" rel=\"lightbox[23421]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23423 aligncenter\" title=\"81\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/81.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/81.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/81-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p><strong>New Year Lunch Box<\/strong><br \/>\n<em>January 1, 2012<\/em><\/p>\n<p>Since I brought this beautiful black and red boxes from Japan, I have been making a new year lunch box the past few years. It has become our tradition. In Japan we prepare a particular new year celebration meal called &#8220;osechi&#8221;, and each osechi dish is there for a reason as they each mean something special. For instance, red and white fish cakes and shrimp are a few of the popular osechi ingredients; the fish cake symbolizes the rising sun, and the shrimp symbolizes a long life. My new year lunch box does not include any traditional &#8220;osechi&#8221; dishes but dishes that Terry and I personally enjoy eating. This makes sense for us, because it is hard to find ingredients to make traditional osechi dishes here in the US and many of the osechi dishes are not exactly Terry&#8217;s or my favorite food. Although my lunch box is not a traditional one, I still try to make it look festive, adding pretty garnishes and using the Japanese celebration color, red. Our this year&#8217;s new year lunch box includes the following: <\/p>\n<p>     -Deep fried Salmon Bites (soy sauce, mirin, garlic, ginger, salt, pepper, flour, oil)<br \/>\n     -Sesame Broccolini (broccolini, sesame, soy sauce, sugar, salt, pepper)<br \/>\n     -Radish with pollock roe mayo<br \/>\n     -Chicken with Black Vinegar Sauce (chicken breast (oil, vinegar, mustard, sugar, salt, pepper), black vinegar, soy<br \/>\n      sauce, sake, mirin, sugar, pepper)<br \/>\n     -Pasta with Carrot and Tuna (pasta, carrot, tuna, garlic, oil, salt, pepper)<br \/>\n     -Grapes<br \/>\n     -Clementines<\/p>\n<p>Check out my past new year lunch boxes: <a href='https:\/\/www.culinarytribune.com\/?p=10125'>2010 New Year Lunch Box<\/a>; <a href='https:\/\/www.culinarytribune.com\/?p=17009'>2011 New Year Lunch Box<\/a><\/p>\n<p>If you are interested in the Japanese traditional &#8220;osechi&#8221;. <a href='http:\/\/shop.gnavi.co.jp\/itamae\/131300\/'>Here<\/a> is an example (the text is in Japanese but there are lots of pictures to give you a good idea of what osechi looks like).<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/92.jpg\" rel=\"lightbox[23421]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23429 aligncenter\" title=\"92\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/92.jpg\" alt=\"\" width=\"411\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/92.jpg 411w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/92-321x450.jpg 321w\" sizes=\"auto, (max-width: 411px) 100vw, 411px\" \/><\/a><\/p>\n<p><strong>\u65b0\u5e74\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9<\/strong><br \/>\n<em>2012\u5e741\u67081\u65e5<\/em><\/p>\n<p>\u3042\u3051\u307e\u3057\u3066\u304a\u3081\u3067\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002<\/p>\n<p>\u3053\u3053\u6570\u5e74\u6211\u304c\u5bb6\u6052\u4f8b\u306e\u3001\u201c\u304a\u305b\u3061\u3058\u3083\u306a\u3044\u3051\u3069\u65b0\u5e74\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9\u201d\uff01<\/p>\n<p>\u4f1d\u7d71\u7684\u306a\u304a\u305b\u3061\u6599\u7406\u306f\u4e00\u5207\u306a\u3057\u3002<br \/>\n\u30a2\u30e1\u30ea\u30ab\u3067\u624b\u306b\u5165\u308b\u3082\u306e\u3001\u81ea\u5206\u305f\u3061\u306e\u597d\u304d\u306a\u3082\u306e\u3060\u3051\u3092\u5165\u308c\u305f\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9\u3002<br \/>\n\u304a\u795d\u3044\u306e\u96f0\u56f2\u6c17\u306f\u3001\u76db\u308a\u4ed8\u3051\u65b9\u306a\u3093\u304b\u3067\u51fa\u3059\u306e\u3092\u52aa\u529b\u3057\u3066\u3044\u308b\u3002<\/p>\n<p>\u4eca\u56de\u306e\u30e1\u30cb\u30e5\u30fc\u306f\u7279\u5225\u306b\u8cb7\u3044\u7269\u306b\u3044\u304f\u3053\u3068\u3082\u306a\u304f\u3001\u3046\u3061\u306b\u3042\u308b\u3082\u306e\u3060\u3051\u3067\u4f5c\u3063\u3066\u307f\u305f\u3002<br \/>\n\u672c\u5f53\u306f\u3061\u3089\u3057\u5bff\u53f8\u306b\u3059\u308b\u3064\u3082\u308a\u3060\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u65e5\u672c\u7c73\u3092\u5207\u3089\u3057\u3066\u3044\u305f\u3053\u3068\u306b\u6c17\u3065\u3044\u3066\u3001\u6025\u907d\u30d1\u30b9\u30bf\uff08\u30c4\u30ca\u3068\u4eba\u53c2\u306b\u3093\u306b\u304f\u30d1\u30b9\u30bf\uff09\uff01<\/p>\n<p>\u4ed6\u306e\u30e1\u30cb\u30e5\u30fc\u306f\u3053\u3093\u306a\u611f\u3058\uff5e\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/82.jpg\" rel=\"lightbox[23421]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23425\" title=\"82\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/82.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/82.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/82-300x450.jpg 300w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/83.jpg\" rel=\"lightbox[23421]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23426\" title=\"83\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/83.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/83.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/83-300x450.jpg 300w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u9bad\u306e\u5510\u63da\u3052 \/ \u30d6\u30ed\u30c3\u30b3\u30ea\u30fc\u30cb\u306e\u80e1\u9ebb\u548c\u3048<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/871.jpg\" rel=\"lightbox[23421]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23427\" title=\"87\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/871.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/89.jpg\" rel=\"lightbox[23421]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23428\" title=\"89\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/89.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/89.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/89-300x450.jpg 300w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u306e\u660e\u592a\u30de\u30e8\u548c\u3048 \/ \u9d8f\u8089\u306e\u9ed2\u9162\u7167\u308a\u713c\u304d<\/p>\n<p>\u904e\u53bb\u306e\u65b0\u5e74\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9\u306f\u30b3\u30c1\u30e9\uff1a<a href='https:\/\/www.culinarytribune.com\/?p=10125'>2010\u5e74\u65b0\u5e74\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9<\/a>;<a href='https:\/\/www.culinarytribune.com\/?p=17009'>2011\u5e74\u65b0\u5e74\u30e9\u30f3\u30c1\u30dc\u30c3\u30af\u30b9<\/a><\/p>\n<p>\u6628\u5e74\u306f\u305f\u304f\u3055\u3093\u306e\u523a\u6fc0\u7684\u306a\u51fa\u4f1a\u3044\u306b\u6075\u307e\u308c\u305f\u4e00\u5e74\u3067\u3057\u305f\u3002<br \/>\n\u3044\u3064\u3082\u8a2a\u554f\u3057\u3066\u304f\u3060\u3055\u308b\u65b9\u3001\u6e29\u304b\u3044\u30b3\u30e1\u30f3\u30c8\u3092\u6b8b\u3057\u3066\u304f\u3060\u3055\u308b\u65b9\u3001\u30d6\u30ed\u30b0\u53cb\u3068\u3057\u3066\u4f55\u5e74\u3082\u304a\u3064\u304d\u3042\u3044\u3057\u3066\u304f\u3060\u3055\u3063\u3066\u3044\u308b\u65b9\u3001\u7121\u8a00\u3067\u30e9\u30f3\u30ad\u30f3\u30b0\u306b\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3063\u3066\u3044\u308b\u65b9\u3005\u7686\u3055\u3093\u306b\u3001\u3042\u3089\u305f\u3081\u3066\u611f\u8b1d\u3044\u305f\u3057\u307e\u3059\u3002<\/p>\n<p>\u4eca\u5e74\u3082\u81ea\u5206\u3089\u3057\u3044\u30d6\u30ed\u30b0\u3092\u697d\u3057\u307f\u306a\u304c\u3089\u7d9a\u3051\u3066\u3044\u304d\u305f\u3044\u3068\u601d\u3063\u3066\u307e\u3059\u3002<br \/>\n\u307e\u305f\u3001\u3082\u3046\u4e00\u3064\u306e\u30b5\u30a4\u30c8\u3001<a href='http:\/\/www.studiorfood.com\/'>studio r<\/a>\u3082\u9811\u5f35\u308a\u307e\u3059\u306e\u3067\u3053\u3061\u3089\u3082\u5f15\u304d\u7d9a\u304d\u5fdc\u63f4\u3044\u305f\u3060\u3051\u308b\u3068\u5b09\u3057\u3044\u3067\u3059\u3002<\/p>\n<p>\u4eca\u5e74\u3082\u3069\u3046\u305e\u3088\u308d\u3057\u304f\u304a\u9858\u3044\u3044\u305f\u3057\u307e\u3059\u3002<\/p>\n<p>Reiko<\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<br \/>\n<\/strong><\/p>\n<p>\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<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\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<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>New Year Lunch Box January 1, 2012 Since I brought this beautiful black and red boxes from Japan, I have been making a new year lunch box the past few years. It has become our tradition. In Japan we prepare a particular new year celebration meal called &#8220;osechi&#8221;, and each osechi dish is there for [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11,9],"tags":[],"class_list":["post-23421","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23421","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=23421"}],"version-history":[{"count":35,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23421\/revisions"}],"predecessor-version":[{"id":23475,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23421\/revisions\/23475"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}