1. To about 1 salt drawing out the salt I cut it to 1 mouth large except for a white muscle. Furthermore it does washing in water.
  2. After boiling up cooling and soaking it (be juice and take advantage the dried herring roe of the red pepper, dried bonito, hawk).
  1. Four sea tangles that returned it to water are divided equally.The tuna is being wound and is being cutting to proper length, into the sea tangle that divided equally it 4. Last it dries and wind the calabash vessel and tie it.
  2. Alcohol, soy sauce, sweet sake for seasoning are liked to the pot and of taste to I put in the ginger that arranges and make the circle limit. I put in Japanese apricot flesh to take the fulsomeness of the fish there.
  3. I insert the sea tangle roll in the middle and boil for 2 hours about. Please add water if juice will decrease halfway. Taste permeates furthermore, if I take advantage on 1st as it is and become delicious.
  1. The previous day in rice with I soak the black soybean in water (the quantity of about 5 times of the bean) after be and be. If I give it to the colander stretching the top liquid of the ash lye, to the black soybean I boil degree for 2 hours with high heat.
  2. It cools it until add bicarbonate of soda a little bit and become lukewarm if the bean becomes soft. If washes 4 times with running water and muddiness disappear placing the bean to the steamer that spread the dishcloth extent is steamed for one hour.
  3. While steaming the bean adding the defect eye to 7 cups of water I make honey. Putting in wholesale, black soybean from fire if it boils it cools it.
  4. Removing it from fire where return the black soybean and boiled a little if divide into honey and bean and boil, add 150 g of sugar to honey, after it puts it on 1st it cools it as it is. Repeating that is same once again next morning, I stop, cool fire if add soy sauce 1/4 cups to, it and boil a little over fire.
  1. I fry gomame slowly with the low flame, without spreading oil on the frying pan.
  2. Exercising it with the rough colander of the eye after cooling dregs is dropped.
  3. I insert the seasoning to the pot and boil a little and put in checkmate, gomame and able to tangle.

LETfs@CooKI
The trouble is required after all, when it becomes when I make the osechi cooking that makes actual it. However, I think that it is good even to challenge, because it is New Year of 1 degree in the year. Even I want to try to make it someday. Let's be going to leave the traditional cooking of Japan by all means in the 21st century! I introduce the cooking law of representative contents here.

Dried sardine@Dried herring roe@Black soybean@
Sea tangle roll @Rolled omelet@Red snapper







One that prepares it (10 people minutes)
Material Seasoning
Gomame 50g Soy sauce Tablespoon 2.5
Roast it and sesame A little bit Tamari soy sauce Smallspoon 1
Sweet sake
for seasoning		 Smalspoon 2
Salad oil 2C3 drops
Sugar Tablespoon 3
Sake Smallspoon1
Raw ginger Proper quantity










One that prepares it
Material Seasoning
Salt dried herring roe 8 books Sake 1/4cup
One that makes
the dried bonito powder		 Proper
quantity 		Broth 2 cup
Red pepper half










One that prepares it
Material Seasoning
Black
soybean		 5cup Bicarbonate
of soda		 A little bit
Defect eye 300g
Sugar 300g
Soy sauce 1/4cup




















One that prepares it
Material Seasoning
Sea tangle 1 book Soy sauce
Pickled plum Proper quantity Sweet sake
for seasoning
Tuna 200g Sake
Dries and
about calabash		 Vessel 30 ‡p Ginger













ƒRed snapper„

As for the red snapper, inside in the era be a beautiful thing with deep vermilion.
The eyeball be the one that is becoming clear blackly.
The one that the scale is firm.
The internal organ be the thing without being out from the anus.
It is the thing with tension to the body.
And, the color, gloss of the fish body choose a good thing.