Since New Year’s Day is really the only Japanese holiday I celebrated growing up, it’s the one most familiar and comforting to me. One of the dishes that is a constant on the Namimoto New Year table is ちらし鮨, chirashi sushi or scattered sushi. This beautiful, colorful dish is made of sushi rice with celebratory toppings sprinkled on top. It’s traditionally served in a hangiri, a round, flat-bottomed barrel made of cypress wood and bound with two copper bands. Since dungeness crab is in season over New Year in the San Francisco Bay area, I add a layer of the rich, succulent crab meat to my scattered sushi in place of flaked fish and shrimp. I recommend you do the same based on what’s available locally and seasonally in your area!

Share: