Osechi-ryori is a traditional Japanese New Year’s cuisine- Japanese home cooking class in Tokyo
Happy New Year! 新年明けましておめでとうございます。Osechi-ryori is a traditional Japanese New Year's cuisine. Originally, it referred to dishes eaten during seasonal festivals, but now it is specifically known as a celebratory meal for the New Year. Eating osechi-ryori is believed to bring happiness and prosperity for the new year and receive blessings from the gods.
Meaning and Origin of Osechi-ryori
The origin of osechi-ryori dates back to the Heian period, evolving from celebratory banquets at the imperial court. It spread among commoners in the late Edo period and eventually became established as a special New Year's dish.
Osechi ryori with Wajima Lacquerware- Japanese home cooking class in Tokyo
Characteristics of Osechi-ryori
Packed in jubako (stacked boxes): Symbolizes the wish for good things to pile up
・First tier: Longevity, prosperity of descendants, family safety
・Second tier: Academic success, joy, wealth
・Third tier: Career advancement, longevity, marital harmony
Fourth tier: Good health, prosperity, family fortune
Preserved food: Designed to avoid housework during the first three days of the New Year.
Auspicious foods: Each dish contains wishes for good health, abundant harvest etc
Main Dishes and Their Meanings
Black soybeans: To work diligently
Herring roe: Prosperity of descendants
Tazukuri (dried sardines): Good harvest
Osechi ryori- Japanese home cooking class in Tokyo
Kuchitori (appetizers)
Kamaboko (fish cake):
Red: Celebration, warding off evil
White: Sacredness, purity
Datemaki (sweet rolled omelette): Academic success
Kurikinton (mashed sweet potatoes with chestnuts): Financial fortune
Konbu maki (rolled kelp): Longevity, prosperity of descendants
Osechi ryori- Japanese home cooking class in Tokyo
Other Dishes
Tazuna konnyaku: Good relationships, harmony, self-discipline
Satoimo (taro): Prosperity of descendants
Takenoko (bamboo shoots): Prosperity of descendants, career success
Simmered vegitables(煮物)- Japanese home cooking class in Tokyo
Regional Differences
Osechi-ryori contents vary by region. For example:
Kyoto: Features boiled cod and "nirami-dai" (sea bream)
Hokkaido: Eaten on New Year's Eve, uses local ingredients like herring in konbu maki
Modern Osechi
Recently, in addition to traditional Japanese-style osechi, Chinese, French, and Italian-style osechi have become popular. Many people also purchase osechi from high-end hotels and restaurants instead of making it at home.
Ozoni
Ozoni is a traditional Japanese New Year's soup dish with mochi as the main ingredient. Its origins and cultural significance are as follows:
Our family’s ozoni, passed down from my grand mother- Japanese home cooking class in Tokyo
Origin and History
Ozoni originated in the Muromachi period. Initially called "nimaze," it was a dish of various ingredients simmered together.
Derivation
It began as a dish made from food offerings to Toshigami (New Year's deity)
It carried the meaning of receiving blessings from Toshigami
Historical Development
Muromachi period: Appeared as an auspicious dish at samurai banquets
Edo period: Spread to commoners, with mochi becoming the main ingredient
Regional Differences
Ozoni varies greatly in taste and ingredients by region. These differences have existed since the Edo period.Main Regional Characteristics:
Kanto/Eastern Japan: Clear soup, square mochi (grilled)
Kansai/Western Japan: White miso base, round mochi (boiled)
Hokkaido: Uses chicken, sweetened with sugar
Tohoku: Varies by area (e.g., whale ozoni in Aomori)
Chubu: Clear soup or miso-based, characterized by green vegetables
Kyushu: Uses chicken, yellowtail, or traditional vegetables (e.g., yellowtail ozoni in Fukuoka)
Cultural Significance
Ozoni holds more meaning than just a dish:
It is deeply connected to New Year's rituals
It reflects regional food culture and history
It plays a role in passing down family and regional traditions
Ozoni symbolizes the diversity and richness of Japanese food culture and remains an essential part of New Year's celebrations today.
How to Spend New Year's in Japan
Japanese New Year is filled with traditional events and customs, typically spent with family and relatives. Here's how it's usually celebrated:
Preparation
Before New Year's:
Set up New Year's decorations by December 28th
Perform a thorough house cleaning to welcome the new year freshly
The recommended period for the big cleaning is from December 13th to December 28th. December 13th is considered auspicious as the "start of New Year's preparations," allowing for a smooth year-end and New Year's period by starting early.
How to Spend the First Three Days (January 1-3)
Visit a shrine or temple for the first prayer of the year
Eat osechi-ryori
Enjoy time with family and relatives
Watch the first sunrise of the year
First Temple Visit
Traditional Activities and Games
Kakizome: First calligraphy of the year, often done on January 2nd
Otoshidama: Custom of giving money to children
New Year's games: Hanetsuki, kite flying, karuta, fukuwarai, top spinning, etc.
Other Ways to Spend the Time
Visit hometown and spend time with family or relatives
Go on a trip
Relax at home (watching movies or TV)
Enjoy winter sports
Period and Points to Note
Matsunouchi: January 1-7 in Kanto, January 1-15 in Kansai
Remove New Year's decorations after matsunouchi
Koshogatsu (around January 15): Events like sagicho (dondo-yaki)
The essence of New Year's is to welcome Toshigami-sama and pray for abundance and happiness in the new year. The character "正" in 正月 (New Year) means "beginning of the year" or "renewal of the year," symbolizing a time when the soul rejuvenates and is reborn.Japanese New Year is a special time that blends traditional and modern ways of celebration. It's an important opportunity to spend time with family and relatives and pray for happiness in the new year.
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