In Japan, the cuisine eaten on and around New Year’s is known as osechi ryori. Not only are these delights utterly delicious, but each one is also utterly auspicious! Let Japan Centre guide you with our breakdown of traditional Japanese New Year cuisine.
Datemaki is delightful addition to any New Year’s feast in Japan. Rather like a posh tamagoyaki, it’s flavoursome and unique. It’s associated with a wish for scholarship as it resembles a scroll. We like it so much, we’ve devised our very own recipe which we’d love you to try out.
Available at our fish counter, kazunoko, otherwise known as herring roe, is often eaten at New Year’s because it is said to bring about the increased likelihood of having children in the following year. Whether you want kids or not, kazunoko makes a tasty accompaniment to fluffy white rice!
In contrast to the revelry enjoyed in Western countries, New Year’s Eve is a far quieter, family oriented affair in Japan. It’s the time for reflection and the time to eat SOBA. The delightful word “toshikoshi” means to climb or jump into the new year, and soba is chosen as it is gleaned from the resilient buckwheat crop which represents long life in Japan. Toshikoshi soba is eaten in the home or in restaurants around New Year, but the recipe varies. Check out our selection of potential toshikoshi soba ingredients below, or peruse our online soba recipe options.
These soup stocks are ideal for adding flavour to soba dishes.
Uniquely Japanese, kamaboko is made from steaming fish. When delicately arranged in a bento, the coloured kamaboko can resemble a rising sun – a powerful image in Japan!
All this talk of New Year’s cuisine got you hungry for more? Remember, we are hosting our own very special New Year’s Japanese celebration on the 2nd of January!