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最後のおせちの残り：黒豆と金柑

The Last New Year's Leftovers: Black Beans & Kumquat

2021-01-11 に最初に投稿 | 1735 ヒット

Posted on 2021-01-11 | 1735 view(s)

おせちの時に、お汁に漬かってて、ちゃんと写真が撮れなかった黒豆。今日でおせちを全部食べ終わりました。最近では黒豆が一番おせちで残る食材だとか。小さいときは私もこの甘じょっぱい味がなんか好きじゃなかったけど。でも、お豆は万国共通の素材なので、うちのおっさんも、おせちを食べだしたころから、あんまり拒否感を持たず、食べてました（今では数の子以外は問題なくばくばく食べてます。）割と好評なので、アレンジレシピをするほど、残りません。ちなみに、アフリカンアメリカンの人は大みそかにささげ（ちょっと怪しげな翻訳ですが、black eyed peasですね）のお豆と豚足とかその他もろものの部位を煮て食べるのですが、うちの家では大みそかから台所を私が占領してるので、クリスマスの後の2-3日に食べたり、今年はお正月の3日目にちょっとおせちに飽きたおっさんが作ってはりました。ちなみにイタリアでも大みそかにレンズ豆をお金がもっと入ってきますようにと祈って食べるらしいです。そうそう、今年から錆びたくぎでなくて、鉄のお魚の形をしたものを使って黒豆をつくったら、おっさんが金魚じゃなくて、銀魚だねといってたので大笑い。文化の異なる人といるとこういう楽しみたくさんあるある。

金柑はお喉や咳にいいので、お正月だけでなく、冬はちょくちょく作ります。今年も結構作ったんだけど、なんやかんやとおせちに、そしておやつの飲み物にしたからかあっという間になくなりました。

So this is the last remaining of New Year's dish. This black bean is cooked with mostly with sweet taste but also has some soy sauce flavor. Beans signifies industriousness as I wrote in previous post on New year's dish. I heard recently, lot of Japanese say this is the most young people don't like and often gets thrown away after New Year. Sad, but I also didn't like it as a young child neither. But beans are something that is eaten across different culture and this is my BF's favorite dish among different dish in New Year's dish. Traditionally we cook black beans with rusted nail to enhance color of black.

Sweet kumquat is also known to be good for sore throat and coughing. I make this dish during winter few times to battle with cold and you can put kumquat and syrup in hot water to make tea when you have cough or sore throat to help.

Ingredients

Kumquat
Sugar/honey (I used white sugar this time as I wanted the color yellow to be bright. If you use honey or brown sugar, it looks little more brownish)
Water

Directions

Put some slice in kumquat vertically so that later you can take out seeds easily. If you don't mind needing to spit out seeds later, you can skip this.
Boil kumquat in hot water for about 5 min or until it gets slightly soft. This process is needed so that harshness of kumquat is removed.
Once kumquat is slightly soft, drain them and put ton of sugar (like you are making jam) and cook it with low to moderate heat until you can make jam consistency. I like lot of syrup to drink with hot water later, so I put some water in this, but if you are just trying to make kumquat jam, then you don't need much water.