Representing a long, healthy life, toshikoshi soba uses pressed and dried seaweed called nori. Some families serve this dish on New Year's Eve, when soba noodles are available fresh in Japan.

Yield: 4 servings

Equipment needed: 2-quart pot, colander, tongs, cutting board, paring knife, French knife, mixing bowl

Ingredients

10 ounces dried soba noodles

3 sheets nori seaweed

1/2 cup scallions, greens only, thinly sliced

1 tablespoon ginger, chopped

1/2 cup cold dashi

2 tablespoons mirin

3 tablespoons dark soy sauce

2 tablespoons hot sesame oil

2 tablespoons oil

1 teaspoon salt

Method

1. Boil noodles about 5 minutes; do not overcook. Rinse and drain to remove excess starch. Chill noodles.

2. Using tongs, carefully hold nori over a low flame to toast. Do not burn. Set nori aside; crumble when cooled.

3. Combine all remaining ingredients to make dressing. Toss noodles with small amount of dressing.

4. Sprinkle with toasted nori. Serve remaining dressing in small bowls.

This substantial dessert can be made ahead of time. It is garnished with kumquats, fruits that symbolize good luck. Fresh kumquats are available during the New Year season, but must be stewed with sugar to become edible. Canned kumquats are available year-round at Asian markets.

Yield: 20 pieces

Equipment needed: 2-quart saucepan, paring knife, ricer, 2-quart heavy saucepan, heavy wooden mixing spoon, 1-quart saucepan, small bowl, cutting board, ladle, small ice cream scoop, deep serving dish with rim

Ingredients

2 pounds sweet potatoes

1/2 cup sugar

1 teaspoon cinnamon

4 tablespoons instant mashed potatoes

20 walnut or pecan halves

kumquats, fresh or canned, for garnish

Syrup

1 cup sugar

1 cup water

1 tablespoon lemon juice

1/2 cup orange juice

1 tablespoon grated orange peel

1 teaspoon arrowroot

Method

1. Wash and scrub potatoes. Bake in 375-degree oven about 40 minutes, or until done.

2. Once potatoes are cool, peel and press through ricer to make puree.

3. Place puree in heavy saucepan; add 1/2 cup sugar, cinnamon, and instant mashed potatoes.

4. Cook over moderate heat, stirring vigorously. The mix should be very thick; add more instant mashed potatoes if necessary. Set aside to cool.

5. When potato blend is cool enough to handle, use an ice cream scoop to make 20 balls.

6. Put one nut in the center of each ball. Place balls in deep serving dish.

7. Bring sugar, water, lemon juice, orange juice, and orange peel to a boil. Simmer 10 minutes.

8. Make slurry with arrowroot and 2 tablespoons cold water. Add to simmering syrup. Bring to a boil and set aside.

9. When cooled, ladle syrup over potato balls. Serve cold, garnished with kumquats.