Osechi Ryori

One of the most meaningful and traditional customs in Japanese cuisine is Osechi Ryori, a special series of dishes prepared for New Year celebrations. In Japanese culture, the New Year is a time for fresh beginnings and good wishes. Osechi Ryori reflects this spirit with a variety of dishes, each carrying a special meaning, and is shared with family members.
The tradition of Osechi Ryori dates back to the Heian Period (794-1185). During this time, Japanese people avoided using their stoves for the first few days of the year and ate food prepared in advance. Over time, this practice became more refined and evolved into the Osechi Ryori we know today.

In the past, these dishes were stored in special layered boxes called "jubako." Even today, this tradition continues, and Osechi Ryori stands out as a visually appealing type of meal.

The Meaning of Osechi Ryori

1. Kuromame (Sweet Black Beans)   
2. Kazunoko (Herring Roe)
3. Datemaki (Sweet Rolled Omelet)
4. Ebi (Shrimp for Longevity)
5. Kombu Maki (Seaweed Rolls)

Each dish in Osechi Ryori symbolizes good wishes and prosperity for the New Year. Here are some of the important foods included in this special celebration meal and their meanings:

• Kuromame (Sweet Black Beans) – Represents health and long life.

• Kazunoko (Herring Roe) – Symbolizes the wish for children and family prosperity.

• Datemaki (Sweet Omelet) – Stands for wisdom and academic success.

• Ebi (Shrimp) – Represents long life, wisdom, and happiness in old age.

• Kombu (Seaweed) – Signifies joy and happiness.

Traditionally, Osechi Ryori was prepared at home, but today, many restaurants and markets offer special boxed versions. Modern variations include both traditional recipes and dishes inspired by Western cuisine. However, the true value of Osechi Ryori lies in families coming together to share these special dishes and celebrate the first days of the New Year.

If you want to experience this tradition with your family, take a look at our recipe!

1. Kuromame (Sweet Black Beans)    

Ingredients:

• 1 cup black soybeans

• 4 cups water

• 1 cup sugar
  

• 1 tbsp soy sauce

• 1/2 tsp salt

Instructions:

1. Soak the black soybeans in water overnight.

2. Drain and add fresh water, then bring to a boil.

3. Simmer on low heat for several hours until the beans are soft.

4. Add sugar, soy sauce, and salt, then cook until the liquid thickens.

2. Kazunoko (Herring Roe)   

Ingredients:

• 200g herring roe

• 2 cups dashi (Japanese soup stock)

• 2 tbsp soy sauce

• 1 tbsp mirin

Instructions:

1. Soak the herring roe in water for a few hours to remove excess salt.

2. Mix dashi, soy sauce, and mirin in a bowl.

3. Marinate the roe in the mixture for a few hours before serving.

3. Datemaki (Sweet Rolled Omelet)   

Ingredients:

• 4 eggs

• 1/2 cup dashi

• 2 tbsp sugar

• 1 tbsp mirin

• 1 tbsp soy sauce

Instructions:

1. Beat the eggs and mix with dashi, sugar, mirin, and soy sauce.

2. Cook in a rectangular pan over low heat, rolling carefully.

3. Once done, roll the omelet tightly in a bamboo mat and let it cool.

4. Ebi (Shrimp for Longevity)  

Ingredients:

• 6 large shrimp

• 2 cups water

• 1 tbsp soy sauce

• 1 tbsp sake

• 1 tbsp mirin

Instructions:

1. Boil water with soy sauce, sake, and mirin.

2. Add shrimp and cook until they turn bright red.

3. Let them cool before serving.

5. Kombu Maki (Seaweed Rolls)  

Ingredients:

• 6 strips kombu seaweed

• 3 shiitake mushrooms

• 1 carrot, cut into thin slices

• 2 cups dashi

• 2 tbsp soy sauce

• 1 tbsp sugar

Instructions:

1. Soak the kombu in water until soft.

2. Place mushrooms and carrot slices inside, then roll tightly.

3. Secure with a toothpick and simmer in dashi, soy sauce, and sugar for 30 minutes.