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News
20.03.2010
March 21 ( March 20 in leap years) - Spring equinox (Shunbun-no hi/Higan-no chyunichi)
Shunbun-no hi is one of the oldest Japanese holidays though is has been officially celebrated since 1878 and became a day off after World War 2 as "a day of Love for nature and admiration of all the creatures". It comes from Shinto traditions of celebrating season changes and Buddhist traditions of ancestor worship. During Higan week relatives get together, visit  tombs, clean them, bring flowers, order church-offices, clean home sanctuaries and with the whole family express gratitude to their dead relatives. Until the Meiji period (1868-1912) this holiday aimed at celebrating of ancestors of an Emperor but then became universal holiday.
For souls of the dead a special dish is prepared. The base for it is bota moti (or ohagi) - rice balls, wrapped into paste of red kidney beans with sugar. Since ancient times red color of kidney beans has been considered to have magical effect against misfortune.
Kenchin ziru  Ingredients (4 servings):
Daikon - 100 g
Carrot - 30 g
Burdock - 30 g
Satoimo (Japanese potato) - 100 g
Konnyaku - 1/2 plate
Tofu - 1/2 pack
Dried shiitake - 6 it.
Leek - 1 it.
Mitsuba - to your taste
Fried tofu (ushuage) - 1 slice
Relish:
Sesame oil - to your taste
Soy sauce - 1 tbsp
Salt - to your taste
Dashinomoto from katsuo (dried tunny) - to your taste
Katakuriko (potato starch) - to your taste
Preparation:
1. Slice burdock cornerwise and soak in water for a while.
2. Soak dried mushrooms shiitake and cut.
3. Cut carrot and daikon in the shape of ginkgo leaves ("ityogiri").
4. Peel satoimo, wash and boil.
5. Rinse fried tofu with boiling water to wash the oil off. Slit on 2 parts and then slice across.
6. Cut konnyaku on small pieces, salt and boil.
7. Detach tofu and water.
8. Cut leek.
9. Heat sesame oil in a pan, add tofu and fry breaking on pieces till water evaporates. Then put tofu in a plate.
10. Heat sesame oil in pan, stew burdock in it, then add carrot, daikon and shiitake. Add dashi and stew till vegetables are soft. Then put in pan cooked satoimo, konnyaku, ushuage and fried tofu. Remove scum when boiling. Add salt and soy sauce to your taste. Add leek. If you want to have thicker soup dissolve some potato starch in it.
11. Pour soup in caps, add mitsuba (Japanese parsley) and red pepper if you want.
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