【PMQ Life – Home Chef #24】元旦的正月料理 Japanese New Year Food by Wing Kishimoto 岸本家媳婦Food for Soul 食養生活

元旦,也是日本的新年。年末二十八開始,全家一起打年糕、做鏡餅、準備正月料理、年三十吃長壽蕎麥麵,還有用米搗成的年糕。

自古日本人相信米粒藏稻的靈力,年糕與米酒更被視為稻魂寄宿的食物。

正月料理的「重箱」就是漆器盒子重疊成一個大型便當盒。

「一の重」盛放意味勤勞、忠實、避邪的「黑豆」;意味子孫滿堂的「數の子」;「田作」意味細水長流。

「二の重」盛放喜事的「紅白なます」,看透前景的「酢蓮根」及其他醋涼伴。

「三の重」則盛放海味、山珍、燒里芋、竹荀、香菇等。正月料理,展現他們對食物保存、整理的智慧,也實踐了食養生活:五穀為養、陰陽等五味調和之養生基礎,引導我們對傳統飲食生活智慧的反思。

Ganjitsu, is Japan’s new year’s day.Starting from the twenty-eighth day of the last month of the year, the whole family will make rice cakes, make Kagami mochi, prepare new year dishes, eat soba noodles on the 30th, and rice cakes. Since ancient times, the Japanese believed in the spiritual power of rice grains, and rice cakes and rice wine have been regarded as the food of the rice soul.The bento box of the New Year’s Eve cuisine contains different lacquer compartments that are overlapped as a large bento box. The first tray is with black beans signifying diligent, loyal and avoiding evil; “數の子” means with a lot of descendants; “田作” means longevity. The second tray celebrates happy events with “红白なます”, with “vinegar lotus root” and other vinegar side dishes. Last tray is full of seafood, delicacies, roasted yam, bamboo and shiitake etc.New year’s eve cuisine shows their wisdom in food preservation and arrangement, and also demonstrates their life philosophy: the basis of five-flavor harmony such as grains for nourishment, guiding us to reflect on the wisdom of traditional diet shows their wisdom in food preservation and organization, and also practiced the food-supporting life: the basis of five-flavor harmony such as grains for nourishment, guiding us to reflect on the wisdom of traditional dietary life.#PMQ#PMQhk#PMQlife#livealife#foodie#simple#happiness#easy#homechef#newyear#japanese