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News
23.11.2009
November 23 - Labor Day (Kinro kanshya-no hi)
 Labor Day was established in Japan in 1948 in honor of the ancient festival Niinamesai, usually held at the end of autumn right after the first harvest. Niinamensai used to be just a Shinto holiday, when people thanked gods for good harvest, presenting them the first heads of new rice and products that were the most yielding that year. Today the holiday unites not only agricultural but other activities. At the heart of the holiday is worship of man's labor as such. The Japanese thank each other for that assistance they render for development of the society. They are honestly glad and wish other people many years of worthy and long life. The end of autumn when it gets cold is the time of new harvest of rice as well as tasty and nutritious nabe.
KIRITANPO NABE
Ingredients (4 servings):
Boiled rice - as necessary
Fillet of chiken - 300 g
Mushrooms maitake - 2 packs
Burdock - 1 item
Leek - 1 tuft
Relish:
Sake - 1/2 glass
Soy sauce - 3 tbsp
Mirin - 3 tbsp
Salt - to your taste
Preparation:
1. Put boiled rice in deep cup and pound it slightly with wooden trowel.
2. Cover small wooden swords with rice putting into shape of cylinder. Wet your hands to avoid rice sticking. 
Traditional preparing
of kiritanpo
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3. Grill rice sticks, then take wooden swords out till the rice is hot. Be careful not to break rice sticks. First slightly twirl sword and then take out.
4. Put rice sticks on the grill and slightly sear on large fire.
5. Cut fillet on small pieces.
6. Part mushrooms depending on size.
7. Cut burdock and leave it in water for awhile.
8. Cut leek cornerwise.
9. Fill the pot with water, put all relishes and boil.
10. Add cut fillet and burdock and boil again. Then add mushrooms, leek and rice sticks. Cook till readyness.
Advice:
Maitake will be more tasty if you cook them on small fire.
This course will get special aroma if you put some seri (Japanese parsley) in it.
YOSENABE Ingredients (4 servings):
2 pieces of cartilaginous fish' meat
 200 g chicken force
100 g burdock
1 egg-white
1 tbsp sake
1 tbsp miso
1/2 root of grated ginger
1/2 tbsp salt
Vegetables:
4 leaves of Chinese cabbage
1 pack of enoki mushrooms
1 bunch of vegetable chrysanthemum leaves
1 leek
1/4 carrot
4 shiitake mushrooms
1 pack of tofu
Tsumire paste - to your taste
Wild orange juice - to your taste
Preparation:
1. Wash burdock well and leave it in water for a while.
2. Put chicken force and egg-white in deep cap and mix thoroughly. Then add miso, sake, grated ginger, and salt and mix thoroughly ones more.
3. Add dry-through and cut burdock. Mix again.
4. Pour bouillon in pan. Add large pieces of fish. When fish is ready make a lot of oblong dumplings from tsumire and add them into bouillon.
5. Cut carrot and Chinese cubbage. Cut shiitake's rootlets away. Make decorative incisions in their caps. Divide enoki into small pieces. Cut chrysanthemum leaves into pieces of 3-4 cm length. Cut leek cornerwise into pieces of 1 cm wide. Divide tofu into 4 pieces.
6. As different ingredients are ready you could eat them pouring with wild orange juice.
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