My Oshogatsu cuisines (1 of *)

Hello everyone .

What were(are) you doing the 1st day of new year ?
I hope you have a happy new year .

So, I'll introduce Oshogatsu dishes today .

At First , I'll explain them as a traditional style.
Almost Most Oshokatsu cuisines are put in stacked Oju boxes.
The size of the each boxes is are squares of 12-21cm (5-8 inches) and 5-6cm (2 inch) heights.
These are stacked 2-5 boxes.
There is some variation as in stacking level . A tiny one is 2 stacks , and also a large one with many foods is 5 stacks .
And as for the foods into the boxes , there are 4 types , below .

(1)"Kuchidori"
These cuisines are like appetizers .
a) Kuromame : These are simmered Kuromame beans with sugar .
b) Kazunoko : These are made by with herrings roe soaked in Dashi soup with soy sauce .
c) Tatsukuri : These are made by with small dried sardines , and simmered with soy sauce and sugar .
d) Su-Gobo : These are made by with a kind of roots (we call "Gobo") . These are sour and sweet .
e) Datemaki : These are made from eggs and fish flesh .
These were baked like cakes , and wrap around itself .
f) Ko-haku Kamaboko : They are made from fish flesh skin .
These were steamed like buns and have 2 colors ."Kohaku" means red and white .
g) Kuri-kinton : This is made by with chestnuts and sweet potatos .
It's soooo sweet because we add so much sugar .
h) Otafuku beans : These are a kind of beans . We simmer them as same as Kuromame .
(2)Grilled fishes
Bonito , snapper , prawn (or lobster) and etc.
(3)Sunomono
These are a kind of pickles. These tastes are sour because they were soaked in soups with a vinegar .
a) Ko-haku Namasu : They made by a Daikon radish and a carrot. I made it at the end of last year .
b) Chorogi : I can't explain this because I've never eat it.
c) Su-basu : These are made by sliced roots of lotus .
<<<< To be continued, >>>>

Nice job. I replaced "by" with "with" because "by" implies a method of cooking like baking, boiling, frying, etc. Also, I replaced "flesh" with "skin" because when talking about food, we usually say "skin".