Picture #5 is the second layer. We spotted monk fish liver terrine or “ankimo tofu” あん肝豆腐 in the upper center. Another of our favorites.
The first serving of the evening is shown in picture #6. From right to left are cured Spanish mackerel 鰆喜鮨, caramelized crispy baby shrimp 小海老の甘露煮, steamed sea urchin 蒸しウニ, miso cured herring roe 数の子味噌ずけ, burdock root 叩きごぼう, behind the vegetables is steamed ground shrimp wrapped in “yuba” tofu skin 海老真蒸湯葉巻き, monk fish liver terrine あん肝豆腐, and karasumi 唐墨. Two small ones are bottarga for comparison. Everything was excellent. The karasumi is wonderful. By comparison, Sushi Taro karasumi was slightly saltier (not in a bad way) but we enjoyed both the karasumi and bottarga
Since we had cold sake with our ozouni お雑煮 (picture #3), for a change, we had scotch and bourbon (picture #7, Ballantine’s 17 year old and Maker’s Mark). We have not drunk hard liquor in ages. (We generally go for wine or sake). So, we added a lot of water and ice to make the drink not too strong. I had the Scotch and my wife had the bourbon.
The second serving of the evening (picture #8) included sake steamed shrimp 長寿海老, red and white fish cake 紅白蒲鉾 (we had it with wasabi and soy sauce), beef and duck (I warmed them up in the toaster oven, which made them fantastic) and other things.
This was a wonderful start of 2025. We will be enjoying and indulging for a few more days until we finish the osechi box.
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