おせち創尖
& c* @$ |" Q {7 R& n おせち創尖は、屎埖眉が晩に奮べる蒙eな創尖です。那Tりの嶷笋砲蓮⊃敞,蝓き麗、幇麗、,領錣覆匹弼とりどりに腹りつけられます。た朕が裟Aである貧、L隔ちするのが蒙罿如眉が晩くらいは麼Dの社並がXpされるようにという塘]もあって、F壓のおせち創尖ができあがったようです。仇圭によって謹富の`いはありますが、おせちの嶄附はだいたいQまっています。そしては仝めでたい々、方の徨は仝徨O訓僉后∪ゲは仝よろこぶ々といったように、おせちの嶄附にはそれぞれいがzめられているのです。( k; F* w1 `; j8 |0 N
Osechi-ryori(Special side dishes)
/ {8 i/ x$ b! M! W4 ~" h4 p Osechi-ryori are special side dishes eaten on the first three days of the new year. A tiered lacquer box is abundantly loaded with multi-hued side dishes, grilled or boiled dishes and vinegared dishes. It appears that present-day osechi-ryori was developed with the particular practice of keeping it as is for a while, because it is splendid to look at, and also out of consideration for reducing housewives' work for three days. There are some regional differences but osechi contents are essentially fixed. Those contents are respectively charged with wishes: for example, sea bream(tai) is "auspicious"(medetai), herring roe(kazu no ko) indicates "the prosperity for one's descendants", and sea tangle roll(kobu maki) means "happiness"(yorokobu). |