Osechi Ryori (お節料理)
Osechi Ryori (お節料理) is a traditional Japanese cuisine enjoyed during the New Year holiday, symbolizing gratitude for the past year and prayers for prosperity and health in the coming one. The dishes are meticulously prepared and packed in special multi-layered lacquer boxes called jubako(重箱), which resemble bento boxes.
This tradition dates back to the Heian period (794–1185) and has evolved over centuries. Each food item in Osechi holds a symbolic meaning, often based on wordplay or auspicious associations. Here are some examples in more detail:
– Kuromame (sweet black soybeans): The word mame (豆) also means “diligence” or “hardworking” in Japanese, symbolizing a wish for good health and industriousness.
– Kazunoko (herring roe): With numerous tiny eggs, it represents a wish for fertility and the prosperity of one’s descendants.
– Kuri-kinton (sweet chestnut and mashed sweet potato): Its golden color is associated with wealth and financial fortune.
– Datemaki (sweet rolled omelet): Its scroll-like shape resembles traditional scrolls, symbolizing learning and cultural achievement.
– Tazukuri (candied dried sardines): Once used as fertilizer in rice fields, it represents a bountiful harvest.
– Ebi (shrimp): Its bent shape resembles an elderly person’s back, symbolizing long life and longevity.
– Kohaku Kamaboko (red and white fish cake): The colors red and white are considered auspicious in Japanese culture, symbolizing happiness and celebration.
The preparation of Osechi is often done in advance to allow families to rest and enjoy the New Year without cooking. It also reflects the Japanese principle of omotenashi (hospitality), with each dish showcasing care and attention to detail.
Eating Osechi with family or loved ones is an essential part of welcoming the New Year, offering a delicious taste of Japan’s rich culinary traditions and cultural values.
What’s in our Osechi ?
Tier 1 (Japanese food ver.) : Red and white fish cake, Candied dried sardines, Sweet simmered sweet potatoes, Simmered flower-shaped tofu patties, Sweet rolled omelet, Bite-sized herring and kelp roll, Sweet simmered baby peaches, Sweet chestnut and mashed sweet potato, Thick rolled omelet, Black soybeans from Tamba, Three-color skewer tempura, Celebration shrimp, Smashed burdock root, Pickled red and white daikon and carrot salad, Soy-marinated salmon roe.
Tier 2 (Western food ver.) : Strawberry roll cake, Smoked salmon marinade, Smoked duck, Roast beef, Italian sausage, Green olives, Squid in ajillo-style seasoning, Smoked chicken marinade, Prosciutto, Pumpkin salad, Onion marinade, drop peppers and broad bean mousse.
Tier 3 (Chinese food ver.) : Braised pork cubes, Shumai with shredded egg topping, Peach-shaped and flower-shaped rice cakes, Meatballs, Shrimp in chili sauce, Fish roe and shark fin-style dressing, Sweet and sour pork with black vinegar, Pickled red bell peppers in sweet vinegar, Pickled yellow bell peppers in sweet vinegar, Pickled stem wakame seaweed in a namul-style dressing, Bamboo shoot soup flavor, Chinese-style fried chicken with sauce and Lightly pickled broccoli.
Behind the scenes:
In our case, since I had cooking classes to teach all the way up to New Year’s Eve this year, I took the opportunity to place an order for Osechi Ryori a month in advance!
One characteristic of Osechi Ryori is that it uses ingredients not often eaten on a daily basis and is seasoned more heavily to ensure it keeps for several days. Perhaps because of this, my husband doesn’t seem to be a big fan of Osechi.
To make sure everyone could enjoy celebrating the New Year together, I chose an Osechi set that included not only traditional Japanese dishes but also Chinese and Western-style appetizers.
Thanks to that, we were able to enjoy Osechi Ryori as a family. (As expected, the Chinese and Western-style appetizers disappeared in no time!)
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