The Oyster is the best season in winter in Japan.
I cook it for sashimi,deep-fried,use for gratin and pot dish.
Tonight I am making flavored rice with oysters.
I cook the seasonings and ginger.
This rice has very rich flavor.
The spinach is one of the winter vegetabes.
Cooked with deep-fried tofu.The base of the soup is Dashi.
Enjoy the small kabu(round radish)!
Cook with kombu(sea weed)dashi until it become soft.
This huge round dikon is Shogoin-daikon,which we can get
only in winter. It is also one of the traditional vegetables in kyoto.
This is more mild flavor than regular daikon.
This is pink Princettia.
We japanese celebrate the New year mainly, but the Cristmas is also
popular event,especially for the children!