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Restaurants & Bars

Osechi for ex-pats: make it, buy it, or skip it altogether?

MickiYam | Nov 20, 201411:03 PM     10

I really, really like the idea of spending the first three days of the new year snacking and not cooking, but I'm not altogether fond of osechi. I do make a nice konbu with salmon that's tied up. A friend of mine buys a huge western-style osechi platter from a French restaurant in Sapporo.

I've generally made a platter of food from an old Orange Page osechi article, and another platter of western-style picnic food. My mother-in-law makes the really traditional stuff (bleh!), and the absolutely fabulous ozoni soup. (My kids would starve on New Year's morning if it weren't for the ozoni -- we make them eat three beans, a tiny bit of kazu-no-ko, and tiny portions of the other stuff, but they are very unhappy children.)

What combos do you love? And where do you get it?

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