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Contents

Introduction	xi
Japanese Ingredients	xiii
Guidelines for Shopping	xv
Measurements	xvi
Safety	xvi
Using Chopsticks	xvii
Oshougatsu - New Year's Day, January	1
Apple Kinton: Japanese Sweet Potato and Apple	2
Mamemaki - Bean Throwing Ceremony, February	5
Miso Shiru: Miso Soup	6
Hina Matsuri - Girl's Day, March	9
Chirashizushi: Vinegared Rice with Colorful Toppings	10
Hanami - Flower Viewing, April	15
Omusubi: Rice Balls	16
Kodomo no Hi - Children's Day, May	19
Curry and Rice	20
Tsuyu - Rainy Season, June	23
Ajisaikan: Hydrangea Flower Gelatin	24
Tanabata - Festival of the Weaver's Star, July	27
Usuyakitamago: Japanese Omelet	28
Natsuyasumi - Summer Vacation, August	31
Kakigouri: Shaved Ice	33
Otsukimikai - Harvest Moon Celebration, September	35
Nimono: Boiled Vegetables	36
Tai'iku no Hi - Field Day, October	39
Ajigohan: Flavored Rice	40
Imohori - Sweet Potato Digging, November	43
Satsumaimo Youkan: Jellied Sweet Potato	44
Nenmatsu - End of the Year, December	47
Toshikoshi Soba: Buckwheat Noodle Soup	50
Additional Recipes	53
Tara Mushiyaki: Codfish Broiled in Foil	54
Okayu: Rice Gruel	56
Sumi's Sandwich House	59
Recipes Chart: Servings, Time, Difficulty	62
Recipes in Japanese	63
Glossary of Japanese Words and Phrases	85
Afterword to Parents and Teachers	89
Contributors	90

Excerpt

Oshougatsu

New Year's Day
January 1

"Akemashite omedetou gozaimasu. I wish you a very happy New Year, Karen. Now let's get started withour cooking lesson. Did you understand what I told you about practicing safety in the kitchen?"

"Yes. When I cook at home my older sister helps me. It works out fine. Sumi Sensei, tell me about the traditional New Year's Day in Japan."

"This is the biggest holiday in Japan. There's no school, and almost everyon ei s off from work on January 1st, 2nd, and 3rd. Children visit their grandparent's home where they see lots of colorful food arranged in lacquer boxes. When guests pay a visit, they are also served some of these very sweet or salty dishes. Children are glad when visitors arrive because they usually bring a little envelope with money inside called ostshidama.

"One of the dishes served is kinton (sweet potato and chestnuts). Traditionally it is made very, very sweet so that it won't spoil. I like to make it with cruchy apples instead of chestnuts. I call it Apple Kinton."

Apple Kinton - Japanese Sweet Potato and Apple

What You Need

2-3 satsumaimo (a little over 1lb)
(Yams may be substituted)

3 tablespoons sugar

1 medium apple

lemon juice

dash of salt (optional)

What to Do

1. Steam or boil the satsumaimo until they are very soft when pierced with a fork (30-40 minutes). Or microwave them for about 10 minutes.
2. Remove from pan or microwave and let cool a bit. Peel off the skin with your fingers. Discard it.
3. Mash the satsumaimo using a fork or potato masher. This is fun. A food processor will do the job also.
4. Stir in the sugar.
5. Wash, peel and dice the apple. (If no chemical pesticides were used, the peel can be left on.) Soak in a bowl of water with a few drops of lemon juice so the apple won't turn brown.
6. Drain the diced apple and mix into the satsumaimo. Check the taste. Add more sugar if you want it sweeter. Add a dash of salt if you like.

Serve on small plates. This is a great dessert or after-school snack.

Before eating say, "Itadakimasu (I take this to eat)."

After eating say, "Gochisousamadeshita (I enjoyed this food or drink very much)."