Our other new traditional new year food is tempura. I think it started when Ken bought his first tripod stand and large wok from a Gaspro tent sale. He hooks it up to his propane camping tank and it’s perfect to use when our small kitchen is occupied because he can cook in the garage. This year, we had shrimp tempura, and vegetable tempura (eggplant, zucchini, yellow squash). We had Ken’s sweeter tempura sauce and the regular black tempura sauce with daikon suri (grated daikon in its juice). It’s already January 4th and we’re still eating leftovers (with the new main dish, salads and soups I’ve been cooking). I’m afraid my boys are not really good at eating leftovers since I have the need to make at least one new dish. To my future daughter in laws: I’m sorry.
