osechi

Osechi-ryori, often shortened to osechi, is a traditional Japanese New Year's food. It consists of a variety of colorful dishes, each with symbolic meaning, packed into tiered lacquer boxes called jubako. The preparation of osechi is a labor-intensive process, and it is traditionally prepared by the head of the household or by professional caterers. The dishes are prepared in advance and can be eaten cold, as they are intended to last for the first few days of the New Year, allowing families to relax and avoid cooking during this festive period.

The ingredients and their meanings vary, but some common examples include black beans (kuromame) representing health and diligence, herring roe (kazunoko) symbolizing fertility and many children, and shrimp (ebi) which represent longevity due to their bent backs resembling an elderly person. Sweet rolled omelet (datemaki) symbolizes scholarly success, and burdock root (kobo) represents strength and endurance. These ingredients are carefully chosen and prepared to bring good fortune and blessings for the coming year.

Osechi is typically eaten on January 1st, but the tradition extends to the first three days of the New Year. The act of eating osechi is a way to welcome the new year with hopes for prosperity, health, and happiness. The jubako itself is also significant, with the multiple tiers representing the accumulation of good fortune. While modern Japanese families may opt for commercially prepared osechi or simpler meals, the tradition of enjoying these symbolic dishes remains a cherished part of New Year's celebrations.