（日本語の文章は英文の下にあります）

The year is almost over.
For our last episode of this year, we will have Kei make 3 types of “osechi” dishes to prepare for New Year’s.
“Osechi” is the name for the dishes that are eaten during New Year’s in Japan.
The dishes are usually packed in “jyubako (lacquered boxes)” but recently it is becoming popular to serve them on dishes or on trays.
In this episode, we will show you how to make easy osechi dishes and how to present them in a fashionable way!

[ Ingredients ]
– Beef kombu rolls
2 sheets kombu kelp (about 7-8 x 20 cm)
125ml water
2 slices beef (for sukiyaki)
4 kanpyo (about 30 cm)
(Mixed seasoning)
2 tbsp sugar
2 tbsp sake
2 tbsp soy sauce
2 tbsp sweet sake

– Kamaboko (fish cake) decoration
3cm kamaboko (red)
6 salmon roe

– Namasu (daikon& carrot pickles) (4 camellias)
100g daikon radish
10g carrot
4 pinches of salt
(Mixed seasoning)
40ml vinegar
1 tbsp sugar
a little salt
(For decoration)
salmon roe
camellia leaves

——————–

おせち３種類
牛肉の昆布巻き・なます・かまぼこの飾り切り

もう今年も終わりですね。
年内最後の今回は、来年のお正月の準備で、けいちゃんにおせち料理を3種類作ってもらいます。
おせち料理は「めでたさを重ねる」という意味で重箱に詰められますが、最近は重箱に入れないで、ワンプレートやお盆に盛り付けるおせちが流行っていますね。
今日は簡単に作れるおせち料理でおしゃれに見せる飾り方や盛り付けも紹介します！

※日本語のレシピはYoutubeの概要欄でご確認ください。