My Oshogatsu cuisines (2 of 2) <<<<< continuance from 1 of * >>>>> (4)Nimono (Simmered foods) These are simmered as the taste of almost sweet soy sauce . We use soy sauce , sugar , Sake , Dashi stock and etc. . a) Kobumaki : These are made by seaweed (we call "Konbu") and dried herrings . It's a herring wrapped the seaweed . b) Shitake mushroom : These are simmered dry mushrooms . c) Tofu d) Konyaku : This is too difficult to explain for me . e) kuwai : It's written as "Sagittaria sagittifolia" on Wiki. We eat the simmered roots like a ball . I can't explain the detail because I don't eat them as much . f) Renkon : These are simmered roots of lotus . This is crispy . I love it ! g) Satoimo or Yatsugashira : These are a kind of sticky potato . Yatsugashira potato is bigger than Satoimo potato . h) Kinkan : These are compotes of "Kumquat" as a citrus fruit . i) Hana-ninjin : These are sliced carrots as shaped a Ume blossom . ★I refered Wikipedia . We fill these foods as we wish a happness into the boxes . Next , I'll introduce my first Oshougats dishes in this year . Please see the attached picture . Ohh, these are quite simple.... (1)Top dish There are Ko-haku Kamaboko(top of the dish) and smoked salmon(bottom of the dish). You can see , there isn't a smoked salmon in traditional Oju boxes . (2)Bottom bowl This is Ozoni soup. This soup include carrots , Daikon radish , satoimo potato , chicken meet , Komatsuna reaves . The white one is Satoimo potato , and the green leaves are Komatsuna . A rice cake is hiding under the others. (3)Left bowl This is simmered some vegetables and chicken meat , together . It has a traditional Japanese taste (soy sauce and sugar) . This Nimono include lotus roots , carrots , shitake mushroom , bambooshoots , Japnanese Gobo roots and chicken leg meat . (4)Right dish This is Ko-haku Namasu . It is a little bit too sour . That's everything about my Oshougatsu dishes. Thank you for reading . <<<<< The end .>>>>>