今日から おせちの 準備  New Year “osechi” preparations.

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今回のおせちは 冷凍し、東京に送って上げることになったので 今日から準備・・・・

一番目に作るのは ブランデー、メープルシロップとバター入れの栗きんとん、早速

冷凍庫へ・・・
最近、我が家で 大ブームとなった色々な麹で・・・ファクトリーみたい・・・麹、麹 and 麹。これも 東京に 送って上げます・・・

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Preparations for New Year food began today. This year, it looks like no one will be coming home, so I have promised I will send them some food. So, from today, I will prepare a dish a day and freeze it. The first dish is “kurikinton” -chestnuts in sweet potato with maple syrup, brandy and butter then into the freezer….

Also we are keen on Japanese probiotics… “shio koji.” I expect I will be using a lot in New Year cooking, and as it takes 2 weeks to ferment I started again today. It is beginning to look like a factory!!

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