Japanese culture is steeped in over a thousand years of tradition and protocol. The food served during their festivities are no exception – ingredients, preparations and even colours each has their own story.
Oshogatsu (Japanese New Year) is celebrated in early January. It is one of Japan’s most important festivities – people would return to their hometowns to spend time and celebrate the coming of the New Year with their extended families. They would also make their first shrine visit of the year together to pray for a good year ahead.
Beautifully presented and compartmentalised into layered lacquered boxes, signifying the multiplying of happiness and prosperity, the Osechi Ryori is considered an essential part of Oshogatsu as it is regarded as the most important meal of the year- each dish serves as well wishes for the coming year.
Cooking is prohibited during the Japanese New Year. Thus, all the dishes in the Osechi Ryori are made on the eve and can be preserved for a couple of days so that the housewives can relax! Learn how to make your very own Osechi Ryori now.