Osechi Ryori: The Sumptuous Foods of Japanese New Year

Every year, as the clock strikes midnight on January 1st, households across Japan celebrate the arrival of the New Year with a feast unlike any other. This feast, known as osechi ryori, is not only a culinary tradition but also a reflection of Japan’s cultural and spiritual heritage. Steeped in history, osechi dishes are prepared with intention, artistry, and meaning. In this article, we’ll explore the origins and significance of osechi ryori, highlight key dishes, and take a closer look at o-zoni soup, a New Year’s staple with regional flair.

What is osechi ryori?

Osechi ryori (おせち料理) has its roots in Japan’s Heian period (794-1185), when it was first associated with seasonal festivals and offerings to deities. The term osechi originally referred to celebration of auspicious times ahead, while ryori means food or cuisine. The dishes are traditionally made ahead of time and stored in lacquered boxes called jubako, designed to stack neatly and preserve the food for the New Year’s holiday. Each dish is not just a culinary delight but also a symbol of blessings for the year ahead. 

Prime examples of osechi dishes include kuromame (sweet black soybeans), believed to ward off evil spirits; kazunoko (herring roe), representing fertility; and datemaki (sweet rolled omelet), which signifies scholarship and knowledge. Another favorite is kobu-maki (kelp rolls), which is linked to happiness. These foods are prepared with great care, ensuring they embody their symbolic meanings while remaining delicious.

O-zoni: the soup of a fruitful new year

While osechi ryori features a variety of dishes, no Japanese New Year celebration is complete without o-zoni soup. This hearty, flavorful dish is believed to bring good luck and prosperity. Traditionally made with mochi (glutinous rice cakes), o-zoni has its origins in samurai culture. Over time, it became a staple of New Year’s celebrations, with each ingredient symbolizing wishes for the coming year.

What makes o-zoni truly fascinating is its regional diversity. Depending on where you are in Japan, the ingredients and flavors can vary significantly:

• Kagawa Prefecture: This variation features round rice cakes filled with sweet bean paste served in a base of white miso and sardine broth.
• Shimane Prefecture: A simple style of o-zoni, that features sweetfish and rock-grown seaweed that has been rehydrated with rice wine (sake).
• Fukuoka Prefecture: O-zoni soup served in parts of Fukuoka are almost pudding-like, with the rice cakes served in a steamed eggs soup reminiscent of custard.

Despite these regional differences, the core symbolism of o-zoni remains the same: good health, abundance, and wishes for the new year. 

Kamaboko: a versatile fish cake

A staple of osechi ryori and o-zoni soup, kamaboko fish cake has a long and storied history in Japanese cuisine. First appearing during the Heian period, kamaboko was initially made by grinding white fish into a paste, molding it into shapes, and steaming or grilling it. Its delicate flavor and firm texture made it an ideal accompaniment to celebratory meals.

The production of kamaboko has evolved over the centuries but still retains its artisanal roots. Kamaboko is often dyed with a pink or red hue, colors that symbolize good fortune and happiness in Japanese culture. The distinctive semi-circular shape is also reminiscent of the rising sun.

Beyond traditional uses, kamaboko finds its way into many creative dishes in modern Japanese cuisine. From being diced into salads to serving as a topping for pizza, its versatility might surprise American diners. This adaptability underscores the enduring appeal of kamaboko as both a cultural and culinary treasure.

A note on our sources:

Still Sitting is committed to writing and researching articles that are accurate and informative. We know there are many places to find information online. So, we work hard to ensure that we are a trusted source for all of our readers. This blog is intended to help you learn about our products and the cultural subjects that we hold dear. As part of this commitment, we include the sources we use to write our posts:

Nippon.com – Osechi ryori
Suzuhiro Kamaboko – Artisanal samurai food
Ozoni soup history and ingredients

Read more from Still Sitting: 

What is Buddhist New Year?
Daruma Dolls: A Whimsical New Year Tradition