When I made Yawatamaki rolls, which I made last year as well, with shio-koji, they turned out really delicious. Despite their whiteness, they are properly seasoned.Cooking them slowly keeps it moist even when cooled.If you roll it nicely and place into a zip-top bag exactly the right size, you don't have to tie up with cooking twine, and it will look pretty when done.If you are adding in more filling, increase the cooking time to let the flavors soak in more. For 1 roll. Recipe by kirakira5

I wanted to make delicious shrimp that stayed moist for osechi (New Year's feast food), so I looked through old magazines and so on and studied it a lot before making this.You can use headless shrimp too, but head-on shrimp are better since they have the 'miso' inside the heads! Recipe by pekechan

These are delicious!My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I!One serving for our new year's osechi is not enough, so I always make these three times!The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei

I always grilled shrimp, but they tend to toughen. So I decided to simmer them.If you simmer too long the shrimp will become tough, so blanch them first to remove the odor, and after simmering the shrimp in the combined seasonings, leave them to absorb the flavor. I held back on the saltiness so adjust with light soy sauce to taste. Recipe by purelife

Datemaki is one of our typical osechi ryori, new year foods. It is flavored eggs and fish cakes called hanpen. It is s soft and sweet egg roll. It is nice to make it at home!

i wanted to prepare a charming osechi (New Year's feast dish), so I came up with this.I often cook with my daughter! Recipe by Kodomoto Tsukuru Uchigohan

I always make a ton of my favorite kazunoko every year.Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie

I made this chikuzenni dish using light soy sauce for a recipe contest. I've added koya-dofu to this recipe to compensate for the small amount of meat. I'm not overly fond of meaty dishes, but think the taste of meat is indispensable.The key to this recipe is cooking every step confidently over high heat. For 4 servings. Recipe by Run

I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds.Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean

This is just a simple dish that I made with store-bought pickles.If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221

This is a delicious wintertime simmered dish. It's great in special occasion bentos for sports festivals or picnics, too.Prep the vegetables properly. Bamboo shoots added to the mix would be delicious, too. Please cut the vegetables anyway you like. The key is to add the meat at the very end. For 4 servings. Recipe by Taunbi-