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January 15th, half a month after the New Year, is "Koshogatsu."
New Year's Day is called "Oshogatsu" because we welcome the gods, but "Koshogatsu" is a day to pray for the health of family members and a bountiful harvest.
It is also a day of rest for housewives who have been busy from the end of the year through the New Year holidays, and in some regions it is called "Women's New Year."
Today's contents: "Little New Year"
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"Dondoyaki"
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On this day, "Dondoyaki" is held all over the country. In the Kanto region, it is mainly called "Dondoyaki", but it is said to have more than 30 different names depending on the region, such as "Onibiki", "Dontoyaki", and "Dondotanyaki". It also marks the end of New Year's events by burning New Year's decorations and lucky charms such as ofuda and omamori from the previous year.
It is said that the New Year's deity, who was welcomed on New Year's Day, returns to heaven along with the smoke from the bonfire, and the higher the flame rises, the greater the blessings.
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"Azukigayu" (red bean porridge)
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On this day, it is customary to eat azuki bean porridge."Azuki porridge" is a type of porridge made by adding boiled azuki beans and the boiling water that has been dyed the color of the azuki beans. Everyone eats this ceremonial food of the Little New Year, "Azuki porridge," and prays for good health in the coming year.
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John Dory simmered in shaved ice
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Cod and mushrooms covered in fluffy egg have a sweet and spicy Japanese flavor that goes well with rice.
This is a fish recipe that you can make with confidence because it uses boneless fillets.
Menu: Red bean porridge, boiled taro and mushrooms, spinach with shredded threads, tea
Allergens: None of the eight specific ingredients that must be labeled
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