Have an easy fast.
This is a difficult holy-day to understand.
There is no “easy magic” in order to be written into the book of life.
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Tess's Japanese Kitchen 
It is difficult to have a fast for me. Because I have to cook someting for my kids, even if I am in fast.
Maybe I will snitch food. It is difficult to keep my Decision.
I also don’t fast, but my husband grew up Jewish, and this is a solemn holiday so he does.
Hi Lucy,
Do you know this:
Chirashi-don, what is the difference between this and Kaisendon?
This was in a discussion with http://janetching.wordpress.com/ Gourmet Traveller in my links. Janet emailed me and this is what I know about it:
“Hey Janet,
I saw that comment, but because I’m not sure, I didn’t answer. I’m only learning!
But in a couple of my books “chirashi” means “to scatter things.” So chirashi zushi is seasoned rice with toppings: raw fish, shellfish, cooked or cured fish or shellfish, vegetables, or omelette. Apparently, Tokyo-style chirashi zushi is all uncooked seafood. Osaka-style includes thin omelette strips.
I only find one reference to “kaisen.” It appears to be a word for seafood in general. It’s in the title of a wonderful miso soup with lobster and salmon.
Let me know what you find out; you’ve got me curious now!”
Tess,
That is funny question. I’m not sure. LOL
When I was young, we don’t say Kaisendon. (Ex. Katsudon, Oyakodon ONLY)
I think Kaisendon is new word. Don doesn’t’ use vinegared rice. Usually kaisendon doesn’t use vinegared rice.
Anyway it depends on restraints(Sushi restrants or notsushi restrants) .
It depends on area (Osaka-stile or Tokyo-style).
That is my opinion. The other Japanese might have the other opinion.
I try to ask my friend about it.
Thanks Lucy! That makes sense.
Hmm, then maybe I need to modify my recipe with non-vinegar rice and next time I can make another recipe with vinegar. Thank you Tess and Lucy. It’s very interesting to learn all these.