Salmon roe, wasabi flying fish roe, Korean salt-cured seaweed, & Japanese seaweed salad (deli/market variety), pictured above, are a small sampling of the deluge of snacks we indulged upon for the two day eating extravaganza that is the New Year holiday. It’s a tradition that has evolved over the years. It’s a New Year’s Eve & New Year’s Day tradition we can truly call our own.
It started simply with my parents. They would lay out a buffet of crackers, chips, cheese, pretzels, and a few New Year’s Eve indulgences. Over the years (as I got older), the snacks went from standard convenience store fare to pricey deli treats & splurges. My mother’s version of this feast stopped evolving. She continues with her tradition of high-end cheeses, dips, chips, crackers, and a wide assortment of all things smoked. She’s particularly fond of smoked fish, oysters and mussels. We, on the other hand, have a revolving door of snacks, treats, one-bite appetizers, and salads. We purchase pastries and chocolates, but, they never seem to hit the table. My favorite this year was a Korean dried squid preparation that included finely shredded dried squid, seaweed, ginger, garlic, sesame seeds and a splash of soy. We served this on a bite of white sticky rice. (I’ll be turning this into a meal… soon. A bowl of sticky rice, veggies and a sprinkle of the shreds on top. Hopefully, I’ll remember to take a picture of it. I forgot to get a shot for this post.)
Buckwheat pancake, cream & flying fish roe
These two separate bites work together with a shot of ice cold green soju. The first bite is a shrimp cracker with sour cream and salmon roe. Drink a bit of soju. Then, eat the second bite of seaweed salad. The shocking sweetness of the seaweed salad is a jolt after the salty salmon roe.
Green tea cracker with flying fish roe
More salmon roe
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