Growing up in a mixed ethnicity household in California, we tended to observe more western holidays than ones from the homeland, but o-shougatsu (Japanese New Year’s) was one notable exception. Perhaps it was because my mother and I were both motivated by food, or maybe it was the opportunity to bond over something that neither my sister or step-father could quite appreciate.
After all the wrapping paper had been recycled and the tinsel and lights of Christmas were taken down, New Year’s Day gave me something to look forward to. In the days leading up to the new year, the kitchen would be filled with sights and smells I only got to experience once a year, and nothing brings back memories of those final days of the year like the sweet sugary smell of kuromame simmering on the stove. continue →
Akemashite Omedetou Gozaimasu! Happy New Year!
Japanese culture is steeped in over a thousand years of tradition and protocol and food is no exception. Ingredients, preparations and even colors each have their own story, symbolism and seasonal importance. It’s no surprise then that oshogatsu (New Years), has its own set of foods that are specially prepared for the big day.
Oshogatsu is Japan’s biggest holiday and is analogous to Christmas in the US. People return to their hometowns to be with their family, and children are given little envelopes filled with money from relatives and acquaintances. On New Years Eve, families gather at shrines to make their first visit for the year right at midnight and to pray for a year filled with good luck and happiness.
Another New Years Eve tradition is to eat toshi koshi soba which literally translates to “year crossing soba”. The noodles are extra long to symbolize long-life and are served in a simple warm dashi broth with a piece of red and white (more like pink and white) kamaboko and some scallions.
Because of the risk of cutting or burning yourself while cooking (which could lead to a year of misfortune), osechi ryori is always prepared in advance of the new year. Since refrigerators and microwaves are relatively recent advents, many of the foods are vinegared, dried or salted to aid in preservation and are eaten at room temperature.
These days, few families in Japan make their own osechi and instead opt for the elaborate pre-made boxes available everywhere from 7-Elevens to fancy department stores. The most revered kitchens are able to fetch as much as $2000 per set!
Growing up in the US, my mother cooked osechi-ryori almost every year and it was always something I looked forward to because of the extra care that went into it. Last year (before I started this blog), I made my own osechi ryori and since I’m in Japan this year and can’t do a blog-worthy pass at it, I decided to share some photos from last year’s meal.
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