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31 December 2016 @ 05:00 pm
New Years drink preparations  
This week softlykarou and I received our shipment of mirin, the sweet cooking sake that we use to make some meat and all the だし巻き (dashimaki, "dashi-flavored fried eggs"). It took us months to use up the last two bottles and this time in a fit of exuberance, I ordered five, which will probably take us years to use. Fortunately, since it's mildly alcoholic, it's not going to go bad. But because we ordered them close to the new year, they sent along packets of spices for お屠蘇 (otoso, "spiced New Year's sake").

I'd never even heard of this before the packets arrived. It's not something I was familiar with in Hiroshima, though it's possible that I just never noticed it. I could read enough on the packaging that I understand the recipe from the spices comes from Three Kingdoms-era China, and became popular in Japan during the Heian era, and we had to look the rest up online. And then we had a bottle of sake around, and we're going to a party tonight, so we took out some of the packets, put them in a bowl with some sake, and set it to soaking:

It should have just enough time soaking for the flavor to really permeate it, and then we'll bring it along to the party and drink it at the turning of the year. Hopefully it will drive out the evil of 2016--屠, "to slaughter," 蘇, "to be revived"--and taste good to boot!
Current Mood: pleasedpleased
Current Music: Zack Parrish - Involuntarily Cruisin'