Last week we had a co-curricular activity "cooking" class. Since it is close to the end of a year we selected "Ozouni" which is one of Japanese traditional dishes for new year. The cooking method and ingredients differ by each area in Japan, and this time we made it in "Kozuyu" style, a style that is popular in Fukushima prefecture. (Kozuyu is Fukushima's local dish usually made when there is a event to cerebrate.)
This time we used Satoimo, thin bamboo shoot, kikurage, carrot, warabi, onion, shirataki noodle and chicken. We used dry clam for soup and balanced the taste with soy sauce and salt.
Some of them may not be very familiar with your daily super-market shopping, but you can use anything else that you like as substitute when you cook ozouni. Please try making one on your own! |
