Japanese New Years Food Osechi Ryori

2012 new year japan

I wrote Japanese new years food Osechi Ryori before and it is this page.  This is my second time writing about Osechi.  So it:s been 2 years after I startedd this blog.  I just came back from Japan visit my parents this New Year.  I post pictures of my mother’s Osech and my family’s Osechi.

osechi ryori

osechi

The term osechi originally referred to o-sechi, a season or significant period. New Year’s Day was one of the five seasonal festivals (節句 sekku) in the Imperial Court in Kyoto. This custom of celebrating particular days was introduced from China into Japan. If you read more about Osaechi ryori, go this page.

I realized this year that Osechi doesn’t have much meat. Traditionally, Japanese people eat fish. So, there are many cooked fish and vegetable foods. Also those are preserved foods, so they use a lot of sugar. I figure out, that is why I like Osechi Ryori so much!

Some of my friends said they don’t care about Osechi. I love this food very much and I must have them once a year, otherwise, I don’t feel like New Year come.




sushi

assuage tofu

new year food

nimono

kegani crub

Also i write about my family traditions here. We have a New Year’s reunion every year. I missed it these past 2 years, because I didn’t go back home.

My grandmother is very good with Osekihan which is red bean (azuki) bean rice. Azuki bean rice is famous for celebration food. It is very popular that Japanese people eat this rice when they have some celebration. (ex:new year, marriage ceremony, have a baby, etc) If you want to read more about Osekihan, go to this page.

I think still my grandmother’s Osekihan is the best, but her son’s wife (my aunt) is continuing making it every year after my grandmother passed away. Those are mother’s taste which is comfort food for Japanese and rustic food but I love them. She is very good at making it just like my grandma. Some of the other dishes on this page, I made these differently. I truly love my aunt taste of those foods when I go to her house for New Year’s day reunion.




Japanese New Year food Osechi ryori

Osechi

Japanese New Year food called Osechi ryori. Osechi ryōri (御節料理 or お節料理) are traditional Japanese New Year foods. The tradition started in the Heian Period (794-1185). Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use.

The term osechi originally referred to o-sechi, a season or significant period. New Year’s Day was one of the five seasonal festivals (節句 sekku) in the Imperial Court in Kyoto. This custom of celebrating particular days was introduced from China into Japan. If you read more about Osaechi ryori, go this page.

Osechi

Picture above: Osechi ryori




This is my girlfriend made to this new year.  She had been cooking this every year since she married.  I had never made it whole things.  Now a days, you can buy those already made package from store.  My mother makes this every year.  This picture has black bean-Kuro mame which I made this time.  I made Kuromame couple times already.

Left yellow egg roll called Datemaki (伊達巻 or 伊達巻き),  sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize a wish for many auspicious days. On auspicious days (晴れの日, hare-no-hi), Japanese people traditionally wear fine clothing as a part of enjoying themselves. One of the meanings associated with the second kanji includes “fashionability,” derived from the illustrious dress of the samurai from Date Han.

Left top white and pink are Kamaboko (蒲鉾), broiled fish paste. Traditionally, slices of red and white kamaboko are alternated in rows or arranged in a pattern. The color and shape are reminiscent of Japan rising sun, and have a celebratory, festive meaning.

Next to Pink kamaboko, yellow stuff (difficult to see it is picture, sorry) Kazunoko (数の子), herring roe. Kazu means “number” and ko means “child”. It symbolizes a wish to be gifted with numerous children in the New Year.

Right top is Kuri kinton which is sweet potato paste and chestnuts.

Next black stuff is Konbu (昆布), a kind of seaweed. It is associated with the word yorokobu, meaning “joy”.

Right bottom is shrimp, it’s call Ebi in Japanese and skewered prawns cooked with sake and soy sauce.

Left bottom is Kuro-mame (黒豆), black soybeans. Mame also means “health,” symbolizing a wish for health in the New Year.

matsumae zuke

This is Konbu (昆布), a kind of seaweed. It is associated with the word yorokobu, meaning “joy”.  Konbu, squid and carrots mixed with soy sauce and vineger. 

kuromame

This is Kuro-mame (黒豆), black soybeans. Mame also means “health,” symbolizing a wish for health in the New Year.

kuromame kuromame kuromame kuromame kuromame

I will put Kuromame recipe later to another page.