Tuesday, January 12, 2016

Chirashi Sushi Party with Magewappa Hangiri

Living abroad, New Years Day is the day that makes me feel most homesick, because it doesn't feel very special.  So, this year, I decided to have a party on that day, preparing a variety of Japanese foods and share them with my beloved friends!  These special foods involve a lot of detailed preparation like other special foods in any culture.  It took me almost whole day to prepare all the ingredients on New Years Eve, but the result was great!  Sharing time and a meal is always joyous and it was greater as it was the first day of the year.

Here is one of the dish I made called 'Chirashi-sushi'.

No fish nor seaweed nori?  That's right, but this Chirashi sushi is a common type of sushi we eat especially at festive occasions in Japan.  There is cooked rice mixed with various flavored vegetables underneath - shiitake mushrooms, kanpyo - a type of gourd, renkon - lotus root and fried tofu.  On top of the rice, there are sprinkled fried eggs - first made as a very thin, flat omelette and sliced, boiled sugar peas, boiled shrimp, and salmon roe to finish!  It is a good party dish to share.

To prepare this, Magewappa Hangiri is used.  It is important because it cools down sushi rice as it is mixed with vegetables and vinegar.  Since the Hangiri's surface is unfinished cedar wood without any vanishing, the wood breathes and balances the moisture content in the rice.  Hence the rice is preserved in a great condition after it is prepared.
Also, this Hankiri is a beautiful way of serving this dish!  

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