The author's (young lady's) parents' home is in the countryside of Hyogo prefecture. It's a house that has a lot of "customs", and you have to do many events like New Year's.

Of course, I grew up taking it for granted, but I'm often surprised when I tell my acquaintances about it. Many of my friends say that they don't do that much even though they are growing up in the same area.

Therefore, I would like to introduce the New Year in the countryside, which may be a little strange. How do you compare it with your home or your parents' home?

New Year's morning menu

At my home, the time to wake up on New Year's Eve is announced (about 7 o'clock, depending on the mood and physical condition of the patriarch ...), and the whole family "gets older" and exchanges New Year's greetings before New Year's dishes. ..

On New Year's Day, the next dish is on the table.

・ Koya tofu, carrots, kamaboko, simmered yam (egg top)
・ Zoni ・ Teriyaki yellowtail ・ Japanese flying squid

Vegetables can be changed minor
Vegetables can be changed minor

When I asked my grandmother about the origin of the menu, she said, "It was this all the time."

For children, I was not good at other side dishes, and eggs were the only feast. Sanga doesn't cook rice on the day, so I should have eaten only the bread and eggs I had bought.

"Get older"

Perhaps even in Hyogo prefecture, it is unique to some areas. Someone who is familiar with it, maybe in the same country.

On New Year's Eve, we will prepare "Sanbo" and "New Year's vat" between the alcove.

Lay back white (urajiro) on the three treasures and pour the washed rice like a mountain. Layer large and small rice cakes on top of it, and put orange (daidai) with leaves on it to make kagami mochi. Then, arrange kaya nuts, kachiguri, soybeans, kelp, dried persimmons, rice cakes, and mandarins around.

It ’s difficult to make Daidai stand up.
It ’s difficult to make Daidai stand up.

When you wake up on New Year's Day, put your hands on the gods such as the kitchen and the floor, and put one of the three treasures and a pinch of rice on the calligraphy. This is called "getting older" and must be done before breakfast.

Was taken to the paper sheet, we eat the prospect through the first three days of a new year. However, I still don't know how to eat Kaya and Kachiguri ...

On the other hand, the New Year's vat is a round wooden vat with plenty of washed rice, 12 rice cakes, dried persimmons, and 12 oranges, and is enshrined in the Kamidana. In fact, the author does not know the whereabouts of the offering tub. Perhaps Grandma is doing something by the time "Tondo" is fired. I will ask you even when I go back to the next time.

Fukuwakashi

On the morning of January 4th, we will eat porridge called "Fukuboiled rice cake" containing rice cakes that were offered to God. At my home, we season it with white miso, just like ozoni.

Akan, assimilate with the tablecloth ...
Akan, assimilate with the tablecloth ...

I grew up being told that "three are caring for a rough stomach," but I don't know the exact origin. Furthermore, the same thing is said when the seven herbs on January 7 are yu (also put the seven herbs that were collected by searching for a ridge, etc. in the white miso itch). It seems that there are some areas where Nanakusa-gayu is called Fukubuki, so it may have a similar origin.

By the way, I felt like eating porridge at the beginning of the new year as a kind of timed device. It's like the work (company) of adults when eating Fukuboshi, and the school of children when Nanakusa-gayu eats, so it's like white miso itch = something that ends the holidays.

It's a New Year's holiday that may be a little strange. When I looked it up again, I found it interesting and rich in local colors, both what I said and what I did. What kind of New Year did you all have?