What are the limited-edition delicacies in Japan during winter?

The Chinese say "winter nourishment", and our neighboring country, Japan, which is separated by a strip of water, definitely puts as much thought into its food as China's gourmet eaters.

What the Japanese are most proud of in Japanese cuisine is their attention to and use of the four seasons. Since ancient times, Japanese food has paid great attention to "windows". The so-called winds are what is on the land in the current season. It is something unique to growth, and the most important central word in Japanese food culture that is constantly changing with the changing of the seasons is "ten", and this is also the most unique point in Japanese culture.

As the autumn wind blows off the last leaves struggling on the branches, the dead leaves on the ground are slowly covered by snow. The sweetness of leafy vegetables increases after the baptism of cold air, ushering in the tenth season, white radish , scallions, komatatsu greens, etc. are all representatives of this type of vegetables. Among fruits, mandarins, iyo mandarins, lemons, strawberries, etc. enter the harvest period in winter, so sitting around the stove and distributing oranges is the image of winter in the minds of many old-school Japanese.

Japan’s winter souvenirs can even be traced back to the Edo period. From the end of November to the year-end season that reaches its climax in mid-December, the sound of making cakes gradually becomes more and more clear in the streets and alleys of Edo. Four or five people gather in groups, each holding a pestle, The mortar, drawer and other tools are used in sequence, and the kneading and striking of the dough need to be coordinated just right. If the rhythm is messed up, there is a risk of injury and the possibility of ruining the bucket of noodles. Children are always the happiest when making cakes, because they know that this heralds the end of the year feast that is about to begin.

So let’s take a look at what to eat in Japan in winter.

Is it the shabu-shabu of various local flavors that has been quietly queuing up since the autumn breeze begins? Or go to a convenience store and the steaming oden starts to sizzle in winter, and the aroma spreads hundreds of miles away? Or is it a department store-only dessert that matches the luxurious Christmas decorations and makes you hard to believe it’s food? Or is it the "New Year's Eve dinner" for family reunion on Yuan Day?

Staple food

Cream stew [staple food]

When the cold wind just started to blow, TV commercials for cream stew started to scroll non-stop. The opening line of "It's winter~" comes out. Indeed, the thick milk combined with the crispy and delicious vegetables and meat stewed for several hours makes you feel a warm feeling in your stomach just thinking about it. How can a bowl of rice be enough with the cream stew? ? In addition, cream stew has always been at the top of the list of dishes that Japanese boys generally want their girlfriends to cook for them.

(コープ品サイト｜Japanese Lifestyle Cooperative Association official website)

Chanchanyaki (chanchanyaki) [staple food]

A famous winter in the Tohoku region One of the local dishes, salmon and vegetables are often grilled on an iron plate and eaten with condiments. Due to its simple and quick preparation method, it was a common dish in the past when fishermen were fishing and in coastal areas. Now, after successive improvements, it has become a local delicacy not to be missed in Hokkaido that is as famous as "Ishikari hot pot" in winter. It is said that the name comes from the pronunciation of "it will be done quickly" in the Hokkaido dialect. It is also said that it comes from the clicking sound of flints hitting each other when grilling fish. No matter why it is called this strange name, just think of the cooking on the iron plate. The plump winter salmon is steaming and fragrant, and you can't help but salivate.

Mackerel sushi [staple food/tenday meal]

The subcutaneous fat of mackerel reaches the best texture in winter, so the mackerel as a "tenday meal" is made of Fish fillets or sushi are both frequent guests on Japanese winter tables.

Anchor hotpot [staple food]

Angler and pufferfish have always been called the best delicacies in the world by the Japanese. It is known as "Western pufferfish, eastern angler". The firm anglerfish meat has strong fiber elasticity and a high collagen content. It was known as the "poor man's lobster" in early Japan when fishing was the main livelihood. Winter can be said to be the season when the meat of angler fish is the most juicy. In addition to being delicious, the steaming angler pot can drive away the cold air of winter, so it can be said to be the favorite winter hot pot among Japanese people.

Cod [main dish]

One of the indispensable ingredients in Japanese winter hot pot. Due to the migratory habits of the fish itself, it has also been a representative winter fish in Japan since ancient times. Hokkaido, Miyagi Prefecture and Iwate Prefecture are the main producing areas. In addition to hot pot, cooking methods such as butter frying or Western-style grilling are also good ways to appreciate the tender and delicious cod.

Crab [staple food]

For most Japanese people, when it comes to winter delicacies, the first impression that comes to their mind is crab. Except for crab meat, which is very popular in winter. Extraordinary fatness and increased yield are also very important. It was around the end of the Meiji period that crabs became a delicacy that the common people could enjoy. From December to January every year, merchants and restaurants launch a wide variety of crab specials or crab feasts, a tradition that continues to this day.

Among the many types of crabs, the king crab from Hokkaido and the Matsuba crab from Tottori Prefecture are the most famous. You can enjoy different levels of deliciousness in various cooking methods such as charcoal grilled, boiled and eaten raw. , so crab dishes are also the dishes that Japanese people look forward to and enjoy most in winter.

Shabu-shabu [staple food]

Maybe almost everyone in the world can’t resist the steaming hot pot in the cold wind. Japanese-style shabu-shabu places more emphasis on the light soup base and the quality of the meat. In winter, stores usually launch limited varieties of seasonal ingredients such as lamb hotpot, amberjack hotpot, medicinal hotpot, etc., because Japanese people are not good at eating. Spicy, chili-flavored shabu-shabu is relatively rare.

Zotaku [staple food]

A frequent visitor to Japanese home cooking in winter—Zotaku has slightly different soup bases due to different traditions in different parts of Japan, but they are all loved by everyone It is called the representative of the winter season. In the old days when keeping warm was not so easy, especially during war years and famine years when food was scarce, "rice rice", a mixture of cold rice mixed with hot miso soup or egg soup and lightly seasoned, was indeed a winter treat. An excellent food to warm the stomach, it was also a nutritional supplement used to take care of sick patients in the old days. The preparation method is somewhat similar to porridge with more water. Depending on the region, there are now many different high-end nutritious soup bases such as puffer fish, chicken, crab pot, soft-shell turtle, etc. It is also a heart-warming supper for many candidates when they stay up late in winter and a snack to clear their intestines and sober up after year-end dinners.

Puffer fish [staple food]

Puffer fish, which many people stay away from, has a ten-year season that starts from the other side of autumn and ends on the other side of spring. In other words, winter is the best season for eating it. Because the female pufferfish in winter approaches the shore with a belly full of fish eggs, and the term "ten season" comes from the belly full of fish eggs and the unusually plump meat before spawning. Sashimi, hotpot, deep-frying, stewing, etc. are all cooking methods to enjoy the deliciousness of pufferfish. Restaurants operating pufferfish in Japan need to obtain a special cooking license, so people who are afraid that pufferfish is poisonous can eat it with peace of mind.

Soup Tofu [staple food]

A member of the regular team of winter pot dishes in the Kansai region of Japan. Slippery tofu, vegetables with a hint of sweetness, and a soup base that is seasoned with just a little salt or added with soy milk. When you can eat a bowl of steaming tofu in the cold wind, a new kind of soup suddenly emerges. Sense of happiness.

Snacks

Shiroko [Snacks]

As one of the limited foods that can only be tasted in winter, it is not special because it is shaped like a brain. In addition to being pleasing to the eye, its mellow taste is very delicious. In addition to being often used as a dish on the winter table, it also complements miso when used in cooking. It is one of the side dishes that Japanese people often eat in winter.

Ankle liver (commonly known as あんgan) [Snack]

Ankle liver, known as the foie gras of the sea, as the name suggests, is the liver of the angler fish, but it is not limited to angler fish, usually It also includes skinned fish and other fish. From a delicacy known only to fishermen at first, to the popularity of French cuisine in Japan, the plump livers of these fish are steamed and lightly seasoned. It has become a delicacy on Japanese winter tables. A delicious dish. Because the fat content in monkfish liver is as high as 40%, which is far more than the 2% to 3% of ordinary fish, and reaches its richest period in winter, monkfish liver is also loved by many drinkers for its rich taste, and is often " "Gourmet Food".

Oden [Snack]

Oden, also called "Oden" in some places, is an old face that is never absent from the list of delicacies that are absolutely essential in winter in Japan. Although according to Regional differences across Japan vary slightly in the selection of ingredients and soup base, but with its credentials dating back to 1183 when the name Tofu Denraku first appeared in historical records, and its warmth that warmed Shitamachi craftsmen throughout the Edo period Due to the merits of the stomach bag, oden seems to be a complex existence for the Japanese. It doesn’t necessarily need to be a high-end restaurant. You can find oden in convenience stores, snack shops, or even roadside stalls that will warm your heart.

(Flickr：キコ)

Oysters [Snack/Ten Days]

With the reputation of "milk from the sea", it has been praised by Chinese diners in recent years. Oysters, also known as raw oysters, are also one of the most popular winter seafood in Japan. After the breeding period from June to August, the collagen reserves in the body of oysters increase greatly in winter, and the meat is plump. Although after artificial breeding, larger rock oysters can be eaten in summer, oysters are traditionally eaten in winter. The food is a delicacy not to be missed. In addition to eating it raw, there are also many ways to eat it, such as oyster pot, fried oysters and so on.

(Flickr: Antonia_Natsuki)

Scallops [Snack]

The meat of scallops, which has entered the spawning period in winter, has become thicker and fuller since late autumn, and the meat is tender and juicy. Generally speaking, January is recognized as the tenth season for eating scallops in Japan, especially in Hokkaido and Aomori Prefecture, which are the best producing areas. Because the cooking method is simple but does not damage its natural deliciousness, it can be eaten raw, grilled, or stewed. Soups are all ways to eat scallops.

Chikusenni [Snack]

In terms of ingredients, it is just simple chicken, carrots, burdock, lotus root and konjac. It is stir-fried in oil and then cooked with sugar and soy sauce. It is the simplest cooking method of Chikuzen-dashi. It was originally a local cuisine originating from the Chikuzen area, hence the name. Since most of them are vegetables that are in season during winter, Chikuzen-dishi is also a dish that is commonly seen on Japanese family tables in winter.

Dessert

Strawberry [Dessert]

In winter, the absolute protagonist in the fruit market must be strawberry. Not only is the color pleasing, but the taste is suitable for all ages. Cake snacks decorated with strawberries are also a highlight of Japanese winter desserts. In addition, strawberry picking is also one of the very popular outdoor activities in winter, which is very suitable for parents and children or among friends.

Special

おせち (similar to Japan’s New Year’s Eve dinner) [New Year’s dishes]

On the first day of the New Year, the whole family reunites to eat New Year’s Eve dinner together, which is not only a Chinese People's traditional customs are also Japanese, except that the Japanese New Year is indeed the first day after the beginning of the year: January 1. Japan's New Year's Eve dinner - more accurately, it should be said to be New Year's Eve dishes. There is a special word called おせち, which is derived from the abbreviation of "festival cuisine". As the most important reunion dinner every year, many restaurants, department stores, and high-end hotels begin to launch various New Year’s Eve set meals as early as around October. Just like China's New Year's Eve dinner also pays attention to auspicious dishes such as "abundance every year", "three Yangs to bring prosperity", "five blessings to the door" and so on, Japan's New Year's Eve dinner also pays great attention to the color of the dishes. For example, black beans mean serious work, prawns mean a long-lived old man with bent waist and legs, counting children means having many children and grandchildren, snapper means congratulatory words, chestnut jinxi means wealth and gold, etc., although it depends on the region. There are slight differences in the selection of ingredients, but the biggest difference between Japanese New Year’s Eve dishes and Chinese New Year’s Eve dishes is that they are basically cold dishes. This is because the earliest New Year’s Eve dishes were designed to allow women who worked in the kitchen throughout the year to have a few days to rest during the New Year. , so ingredients that are easy to preserve are prepared in advance. In addition, in ancient Japan there was a taboo against using fire during the first lunar month. Over time, it became a habit to serve cold New Year’s Eve dishes.

The more traditional New Year’s Eve dishes are usually packed in a four-layered heavy box, with various dishes of celebration dishes, desserts, sea blessings and mountain blessings placed in each layer according to categories. . In recent years, many rare and high-end ingredients have been added to the New Year’s Eve dishes, and most large department stores and even convenience stores accept reservations starting from October.

(Flickr: Yuya Horikawa)

Japanese rice cake [New Year dish]

The Japanese rice cake called mochi can be regarded as a traditional food that has existed hundreds of years ago In ancient times, the Japanese believed that the first day of the first lunar month was the time when the gods were most likely to manifest themselves. Therefore, on New Year's Eve, they would prepare rice cakes, fish, and dishes for worshiping the gods one by one, waiting for the gods' blessings to come, and then give the gods blessings the next day. The food that has been blessed is eaten together with the family. The ancient Japanese believed that by eating the same food as the gods, they could share part of the gods' power, which was equivalent to receiving the gods' favor. In that era when food types were not plentiful, rice cakes could be considered a very precious food, so they often appeared in tribute foods offered to gods, and gradually became a special dish that people often eat on Yuan Day. New Year dishes.

Japanese fish cake (Kamaboko) [New Year dish]

The history of Kamaboko may be traced back to the late Heian period. In written records, the name "Kamaboko" first appeared. )" food may have originally been just grilled fish and bamboo wheels on bamboo skewers. Later, it gradually evolved into a grilling method with bamboo boards. In the Edo period, it finally became quite similar to today's kamaboko. A prototype of a similar steamed whitefish meat press. The best types of white fish used as raw materials are sea bream and black fish, followed by flatfish and squid. At present, the source of fish meat in most Japanese fish cakes is mainly mackerel. The more popular fish cake production areas are In Sendai, Odawara, Toyama and Osaka, in addition to ordinary kamaboko, kamaboko made from Sendai’s Kichitsu, Odawara’s stone fish, and Osaka’s black fish are local specialties.

Although you can also eat fish cakes in convenience stores during the non-New Year's Day, the fish cakes used in the New Year are often made into various special shapes or painted with some auspicious colors. Among them, the red and white fish cakes that symbolize the image of the Japanese nation "Hinrise" are the most famous.

Jifen [New Year dish]

Jiufen is originally an adzuki bean soup containing glutinous rice dumplings. In Kanto and Kansai, it is also called おzhufen and Zenzai based on the difference in red beans in the adzuki bean soup. There is a legal difference. Generally speaking, the adzuki bean soup cooked in Oden is relatively crispy and has more soup, which is called おjuice powder; while the adzuki bean soup cooked in Kansai region retains some granular adzuki beans and has almost no soup, which is called zenzai. Distinguish the names of Kanto. Because the ancient Japanese believed that red beans had the effect of exorcising evil spirits and eliminating disasters, they gradually became one of the regular desserts during the first month of the year, and they also had the exclusive name of Kyokai Juice Powder.

In Japanese folk custom, January 11th is called the Day of Mirror Opening. According to folk customs, on this day, it is necessary to remove the mirror cakes (flat rice cakes unique to Japanese New Year) that have been enshrined in front of the gods since January 1st. Round rice cakes), and you cannot use a kitchen knife. Instead, use a mallet to smash the kamemochi and break it into small pieces with your hands. Then use the broken kamemochi pieces to cook adzuki bean soup.

Christmas Limited Cake

When it comes to winter festivals, Christmas is definitely the first to capture people’s hearts. Every year before Christmas, the dessert areas of major department stores and large hotels are opened in advance. A variety of Christmas cakes with limited quantities are launched. The exquisite shapes will definitely make your mouth water and you will be amazed at the same time. The more famous ones include Kyobashi Senbukiya, Tokyo Palace Hotel, Shinagawa Prince Hotel, de Joel Robuchon, Tokyo Nihonbashi Mitsukoshi Department Store, Takashimaya, Matsuya Ginza, etc.

Winter Solstice Pumpkin

Winter Solstice is a very ancient traditional solar term in China. There have been many customs since ancient times. Because Winter Solstice is the beginning of the change of day length and night length, there is a saying of "One Yang Returns" It is said that Japan's winter solstice customs are taken from China. Although many changes have occurred in the long historical changes, they are also based on the return of the sun, and from this, the saying that the winter solstice is the day of settlement of bad luck is extended. The winter solstice pumpkin was born. Winter is "death", while summer is "life". Picking summer pumpkins and keeping them for consumption during the winter solstice can help you survive the day of misfortune safely. Nowadays, it is still a habit for many Japanese elderly people to eat a bowl of pumpkin and grapefruit soup on this winter day.

New Year’s Buckwheat [New Year’s Dish]

New Year’s Buckwheat is one of Japan’s unique New Year customs. It is said to have started in the Edo period because buckwheat noodles are easier to cut than other noodles. Therefore, it means "cutting off the bad luck of the past year", and it has become a traditional custom for the whole family to eat a bowl of soba noodles together on New Year's Eve.

Seven-herb porridge [New Year dish]

Drinking a bowl of seven-herb porridge on the morning of January 7th every year is still a popular habit among many traditional Japanese families. This vegetable soup, which contains seven kinds of edible grasses: water celery, shepherd's purse, sage, radish, turnip, chickweed, and pomegranate, was originally an old custom in China. It was introduced to Japan during the Heian period and was popular among the noble courts. It became popular and spread among the common people in the Edo period. According to records in ancient Chinese books, the seventh day of the first lunar month is also called Human Day, which literally means the day of becoming a human being. Therefore, people choose to eat seven-grass porridge on this day to pray for a year without illness or disaster. It is also said that this day is the day when officials in ancient times decided on promotions, rewards and punishments. , so eating seven-grass porridge on this day also means praying for success in the coming year. Natsume Soseki also wrote a haiku poem about this custom: "The taste of porridge is delicious, and spring is in the intestines."