New Year's Holiday Cooking

Thank you for your continued support in the year 2025 🐍.

This year, I took over from my mother to prepare the white miso for Shiro-Miso Zoni, which has been handed down from generation to generation.

The soybeans were freshly picked 2024 Toyomusume from Yoshimori Makiba in Hokkaido. I buy fresh koji and prepare it while the koji is still hot.

The black beans are Iwaikuro Kuromame, also from Hokkaido,

My sister and I made two kinds and compared them.

Both were delicious!

The simmered dish is honey oshime made with honey.

Walnut rice cake made with honey.

I painted and cleaned the desk and chair,a new mood with the New Year.

I am now in a new mood with the New Year, and I am determined to stay healthy,

To pass on traditional Japanese culture, and those who have learned

and pass on traditional Japanese culture to others.

We would like to create such a connection.

#ShiroMisoZoni

#WhiteMisoSoup

#HeirloomRecipe

#HomemadeMiso

#HokkaidoSoybeans

#JapaneseNewYearFood

#TraditionalJapaneseFood

#HoneyCooking

#FoodCulture

#FoodHeritage #NaokoKanno