osechi ryouri (御節料理, Japanese New Year foods) at Kajitsu
Ozoni and osechi ryouri are Japanese traditional New Year's foods, and vegetarian versions of these two dishes are now available at Kajitsu and man, they were so beautiful and delicious!
I am usually a meat person (or a seafood person sometimes), but definitely not a vegetarian.
However, Kajitsu is an exception and I go there every month to taste chef Nishihara's art works.
Ozoni (お雑煮) is mochi rice cakes in soup. In eastern Japan, the soup is clear broth flavored with soy sauce, whereas in western Japan (like Kyoto), the broth is flavored with miso. Kajitsu basically follows Kyoto style, hence its ozoni had white miso soup broth.
Osechi ryouri (御節料理) is an assortment of Japanese traditional New Year foods arranged in square boxes called jubako (重箱). Kajitsu's vegetarian version had chestnut kinton and candied kumquat, sato imo, lotus root filled with butternut squash and mustard, braised beans, daikon, carrot, crone, yomogi namafu with yuzu miso on top, bamboo shoots, arrow head, konbu roll, candied peacan, konnyaku, and baby shiitake with tofu and poppy seeds.
Chef Nishihara never stops astonishing me.
He is one of the best Japanese chefs in New York!
414 East 9th Street, New York, NY 10009
Kajitsu is one of the places that really intrigues me, but I've always been hesitant to go since I'm such a carnivore - in fact, I'm not fond of many vegetables at all. I've read some excellent reviews though, including those from your blog - one day I'll get over the fear and make it.
I was skeptical at first because I figured I couldnt enjoy it without the use of some kind of fish dashi, but its now part of my regular monthly rotation. I do know people who hate it because they think the food is bland, this is including vegetarians. I would recommend for people going in for the first time to try it in the spring\summer\early fall when the best variety of vegs are available. In the midst of winter, it is a lot of potatoes, turnips, taro, especially this months menu.