Shinnen omedeto, friends! New Year is one of the most important holidays in Japan. Called Oshogatsu (you can learn more about it in our blog about Japanese New Year and its Traditions), Japanese New Year's celebrations last for days on end with lots of traditions, decorations, and, of course, lots of delicious food.
These Japanese New Year dishes are an important part of Oshagatsu—eating them brings luck and prosperity into your life. Grab your cutest pair of chopsticks because we’re going to a tasty buffet to learn more about what Japanese people eat during New Year’s Day!
What Is Eaten in Japan on New Year's Day?
One of the best things about New Year’s in Japan is the food! Being one of the biggest holidays in Japan, it makes perfect sense that there’d be a lot of special Japanese New Year food. Called Osechi-ryōri, these New Year dishes all have a different meaning and help to bring good luck and prosperity to Japanese families. Let’s learn about each one!
Osechi Ryori (おせち)
Also known as osechi, this Japanese New Year food is traditionally eaten to wish the family good health for the year to come. It's made up of different dishes that have their own roles to play in bringing good luck. Some dishes are meant to be eaten for a long life, while others are meant for success.
Most of the time, osechi ryori are arranged in jubako, multi-tiered stackable bento boxes that are traditionally used for special occasions in Japan, especially during New Year's. Each tier has a designated theme of dishes to be placed, although there aren't really any strict rules as to what kind of food goes into each layer. Let’s go through each layer one by one.
Ichi no Juu (一の重)
The first layer of the jubako, the ichi no juu contains celebratory Japanese food with auspicious meanings. It includes iwai-zakana (appetizers) that can be paired with sake and kuchitori (the first dish), which usually consists of hors d'oeuvres. Let's go through all the different dishes that can be part of ichi no juu.
Kuromame (黒豆)
These are black soybeans. These are added in the jubako because, in Japanese, the word "mame" or beans also has other meanings like living in good health or working diligently. There are different ways of preparing Kuromame for osechi in Japan. In Kanto, people prefer it wrinkled; in Kansai, people prefer it plump and glossy.
Tazukuri (田作り)
Candied baby sardines, tazukuri is an essential part of the jubako. That's because in Japan sardines are used as fertilizer, symbolizing a good harvest. Tazukuri is made by roasting baby sardines and then coating them in a glaze made of sugar, soy sauce, and mirin or sweet sake.
Kazunoko (数の子)
In English, kazunoko is known as herring roe. It's associated with fertility because in Japanese, kazunoko sounds like kazu no ooi ko which means "numerous children." This osechi is seasoned with mirin, soy sauce, dashi soup stock, and then topped with katsuobushi or dried bonito flakes.
Tatakigobo (たたきごぼう)
This is pounded burdock root seasoned with sesame. It's included in the osechi because it resembles a black Zuichio, which is a Japanese symbol of a good harvest. In Kansai, burdock symbolizes longevity and prosperity because of its long roots.
Kamaboko (かまぼこ )
A steamed fish cake, kamaboko usually comes in red or white colors. This promising color combination is a symbol of luck in Japan. Red is for protection from evil, while white is for holiness.
Kurikinton (栗きんとん)
Kurikinton is a special treat made of chestnuts stewed in soy sauce and sugar and then mixed with sweet potato paste. Its bright gold color and its name symbolize the Japanese wish to save money.
Kobumaki (昆布巻)
These are kelp rolls stuffed with fish, usually herring, which is considered auspicious in Japan. It's tied together with kanpyou or dried gourd. Kobumaki symbolizes parents with long and happy lives filled with many children.
Datemaki (伊達巻)
Datemaki is a sweet rolled egg pancake. It's made of white fish paste and eggs. Shaped to resemble scrolls, datemaki symbolizes the Japanese wish to learn more and accumulate knowledge.
Ni no Ju (二の重)
The second layer in the jubako box, the Ni No Ju contains yakimono or grilled food. It also has sunomono or dishes marinated in vinegar, which are meant to complement the yakimono meals. Let's learn more about the dishes that you can place in the ni no ju of your jubako!
Tai No Sugatayaki (鯛の姿焼き)
Known as grilled seabream in English, this dish is placed in the osechi as a wish for celebration. That's because tai or seabream has the same sound as the Japanese word medetai, which means happy.
Buri no Teriyaki (ぶりの照り焼き)
Buri no teriyaki is yellowtail teriyaki in English. The reason why the Japanese use yellowtail fish for their osechi teriyaki dish is because in Japan, this fish is nicknamed a "fish frequently promoted." You see, in Japan, yellowtail is called by different names based on their growth size. It reminds the Japanese of workers landing better positions at work.
Ebi no Umani (えびのうま煮)
Simmered in a strongly seasoned broth, ebi no umani or boiled shrimp plays an important role in the osechi. Not only do they add a bright vermillion color to the jubako, but they also add umami. The Japanese people believe that shrimp or ebi symbolizes long life because they look like old people with their mustaches and their hunched backs.
Kikka Kabu (菊花かぶ)
Called Pickled Chrysanthemum Turnips in English, kikka kabu is a vinegared dish meant to cleanse the palate from all the grilled dishes. A special part of the jubako, these turnips are shaped just like chrysanthemums because the Japanese say that the flowers have the power to ward off evil spirits.
Kohaku Namasu (紅白なます)
A traditional Japanese side dish, kohaku namasu is also used to cleanse the palate. It's made of julianned carrots and daikon radish marinated in a sweet and tangy vinegar-based dressing. Kohaku means red and white, and in Japan, these colors are auspicious. Because they're root crops, daikon radish and carrots symbolize stability to the Japanese.
San No Ju (三の重)
The third layer of the jubako, San No Ju is dedicated to stewed vegetables called onishime. In Japan, onishime is based on a homophone word play linked with the phrase "oni shime" which means to slay demons. The vegetables in the san no ju of the jubako are meant to free families from bad luck caused by demons around them.
Chizuken Ni (筑前煮)
This a dish made of stewed vegetables like lotus root, carrot, shiitake mushroom, and burdock root, all simmered with chicken. Chizuken ni is meant to be eaten for a foreseeable future, long life, stable family business, and family unity.
Tazuna Konnyaku (手綱こんにゃく)
Also called konjac cake reins, this dish resembles narrow horse reins with its interweaved braids. Made from the corm of the konjac plant, konyakku is low-calorie and has lots of dietary fiber. Its knot-like shape symbolizes good matches and happy marriages in Japanese culture.
Other Jubaku Tiers
Depending on the family’s needs, a jubako can have up to four or even five tiers. The food is more or less the same, with the second layer of food being split into separate tiers for yakimono and nishimono. The fifth tier, called “hikae-no-ju” is meant as an antechamber and is usually left empty. According to the Japanese, leaving the fifth layer empty gives room for prosperity in the New Year.
Other Osechi Dishes
These are the other Japanese treats that aren’t necessarily part of the jubako box but can be added to it. Let’s take a bite into each and every one of them!
Daidai(だいだい)
These are Japanese bitter oranges. When written in kanji as 代々, daidai can mean "from generation to generation." That's why these oranges symbolize the wish to have children during the New Year.
Zoni (雑煮)
Though the ingredients of this soup vary from region to region, one of the key ingredients is the mochi rice cakes made during the mochitzuki ceremony in New Year's. In Eastern Japan, zoni has clear broth, while in Western Japan, they use miso. Zoni symbolizes the wish for a long life.
Nishiki Tamago ( 錦卵/二色玉子)
An egg roulade, nishiki tamago symbolizes wealth and good fortune. It's made by separating the egg yolk from the whites and then steaming them. The white and gold colors are auspicious in Japanese culture.
Konbu (昆布)
A kind of seaweed that's used in making dashi stock, konbu is one of the popular osechis because its name sounds a lot like "yorokobu," which means joy.
Toshikoshi Soba (年越し蕎麦)
Toshikoshi soba is a traditional Japanese noodle bowl dish eaten during omisoka or New Year's Eve. Not only do the Japanese believe that the soba will bring them long lives, but they also believe that the noodles will help let go of the previous year's hardship since soba is easily cut when eaten.
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What Is the Japanese New Year Dessert?
The traditional Japanese New Year meal wouldn't be complete without a few sweets. Aside from the mochi made during the mochitsuki, a Japanese sweet that's commonly eaten during New Year's is zenzai or shiroku. This treat is a hot dessert soup made of sweet red beans and served with toasted mochi or sometimes dango rice balls. Some people who find the azuki beans in zenzai too strong add a bit of umeboshi or salted Japanese plums to balance it out.
What Do Japanese People Drink on New Year's?
You can't give your cheers for the new year in Japan without a little sip of sake! In Japan, the special New Year’s sake is called toso or o-toso sake. Made by combining medicinal herbs and special spices with sake or mirin, o-toso is drunk in order from the youngest in the family to the oldest.
According to Japanese beliefs, people need to drink o-toso sake during New Year's celebrations (which you can read more about in our blog about Japanese New Year & Its Traditions) with family and friends to flush away the previous year's illnesses. For generations, Japanese families have passed down the folk legend that "if one person drinks this, his family will not fall ill; if the whole family does, then no one in the village will." As they say, one cup of sake to keep the doctor away!
Burrrpp! That was one food-filled adventure we had right there. From traditional appetizers in the osechi ryori jubaku to the delicious New Year’s dessert, the Japanese New Year certainly offers quite the culinary experience. In Japan, there’s always a lot to eat during New Year.
Have you tried any of the osechi ryori during New Year’s in Japan? If not, which one would you like to try? Which dish are you most curious about? Don’t worry, you can share your osechi food cravings in the comment section below. We love talking about food and would love to hear from you!
