Talk:Osechi

I tried to wikify things, but for some choices used the most general link. Should the Kuro-mame (&#40658;&#35910;, Black soybeans) linked to Douchi instead of soybean? Should the Konbu (&#26118;&#24067;, Seaweed) be linked to Nori instead of seaweed? Blank Verse  &empty;  13:38, 22 May 2005 (UTC)
 * Kuro-mame is a dark skinned variety of soybeans rather than douchi, which is fermented and salted soybeans. Kuro-mame is also stewed for a darker color so it can't link to douchi. Konbu and Nori are two distinct dish, as nori is a sheet of cooked seaweed, but konbu is cooked leaves of seaweed. These two actually use different species of seaweed. As a meatball is not the same food as a slice of roast beef, these two are different.--Revth 08:25, 25 October 2006 (UTC)

Revamp
I corrected the arbitrary capitalization, formatting, and added/changed some Wiki links. I also added and corrected information, as what was written before pretty much flew in the face of what was in printed dictionaries and encyclopedias I have access to here in Japan. Will list sources later. Gotta run! JFHJr (㊟) 05:36, 13 December 2005 (UTC)