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Home ► Articles ► Food

Osechi Ryori (Japanese New Year’s Food)

Updated: 09.11.23 | Marc Matsumoto | 95 Comments

I've written about Japanese New Year's traditions and I've even posted some typical Japanese New Year's dishes. But this year I decided to go whole hog and make an Osechi Jubako from scratch.

You'd think after my recent ramen post (which was nearly a decade in the making), I'd be done with insanely time consuming Japanese food for a while, but I couldn't resist the urge to share with you the New Year's food of my people (that, and this project started off as a misguided effort to save some money.)

Osechi Ryori_ (お節料理) is a subset of Japanese cuisine made up of dishes that are traditionally eaten on Oshogatsu (New Year's). Since it was historically taboo to cook on New Year's day, Osechi dishes are typically stewed with lots of sugar, or they are vinegared to preserve them. There's a huge variety of dishes, each one, a symbolic wish for things like long life, wealth, fertility, and happiness. The food is then meticulously plated in a 2-3 tiered lacquered box called a jubako, which the whole family eats from. Since I was trying to save some money, I went with a cheap plastic dish that's intended to be used for serving cold soba.

But enough talk, here's what was in this year's osechi:

Gobo Kobumaki (昆布巻) - Burdock root wrapped in kombu, tied with kanpyo (a kind of gourd) and simmered in niboshi dashi. Burdock is a very long root that symbolizes the Japanese ideal of a life, long and stable. This preparation also represents joy, as "kobu" sounds like "yorokobu" which means joyful.

Renkon no Nitsuke (レンコンの煮付け) - Lotus root cut like chrysanthemums then fried and simmered in a sweet soy sauce. The many holes in it allow us to look through to the year ahead.

Kikuka Kabu (菊花蕪**) - This is a whole baby turnip cut to look like a chrysanthemum flower that's then pickled in vinegar, salt and sugar with some chili pepper in the middle. The chrysanthemum is the symbol of the emperor and is used to mark joyous occasions.

Pirikara Konnyaku (ピリ辛コンニャク)- Konnyaku (yam jelly) simmered in a sweet and spicy sauce.

Nimono (煮物)*- Fresh baby taro, carrots carved like plum blossoms, and shiitake mushrooms simmered in a katsuo/kombu dashi. The shape of the carrots in this dish is symbolic in that every plum flower bears one fruit, making this another wish for fertility.

Kuri Kinton (栗金飩) - Sweetened and mashed Japanese sweet potatoes with sweet chestnuts. The characters for kinton literally mean "group of gold", so with the golden color of this sweet, it represents a wish for wealth and financial success in the new year.

Ebi no Shioyaki (エビの塩焼き) - I brined these giant shrimp in a 50/50 salt sugar mixture for 5 minutes before grilling on a stove top fish grill. The shape of the shrimp is similar to that of an older person and represents longevity.

Kazunoko (数の子) - Herring roe seasoned in katsuo/kombu dashi and soy sauce. These crunchy roe sacs each contain thousands of eggs and symbolize a wish for fertility.

Kamaboko (蒲鉾) - The quintessential pink and white Japanese fishcakes are traditionally sliced and layered in alternating rows of pink and white. While it's a stretch to say that pink and red are the same color, the bands of "red" and white kamaboko are supposed to symbolize the rising sun. I had big plans for doing some elaborate carving here, but after hand carving a dozen carrots in the shape of plum blossoms, I decided to go with a simple slice.

Datemaki (伊達巻) - These sweet golden rounds of egg and hanpen (fishcake), have a ribbed outer surface mimicking the shining sun, a wish for sunny days ahead.

Kuromame (黒豆) - Large black soybeans simmered with sugar and soy sauce. Aside from being full of nutrients, this dish also symbolizes good health, as "mame" which means bean, sounds like another word that means hard work and good health.

Ikura (イクラ) - Seasoned salmon roe. In addition to being an auspicious shade of red, the eggs represent fertility.

Tazukuri (田作り) - Baby dried anchovies are roasted and coated with sweet caramelized soy sauce and sesame seeds. Tazukuri, which literally translates to "making rice fields" symbolizes a bountiful harvest.

Kohaku Namasu (紅白なます)- Red and white vinegared daikon. This dish is traditionally made with carrots and daikon, but I decided to mix it up a bit and used pomegranate seeds instead of carrots, and replaced the sugar that usually goes into it with mandarin juice. The combination of red and white is a recurring theme in many osechi dishes and symbolizes happiness and celebration.

Finally, no oshogatsu meal would be complete without o-zoni (お雑煮), a ubiquitous soup with rice cake that has about as many variations as there are cities in Japan. Everything from the stock, to the seasoning to the stuff that's inside varies, but one common thread is that it always has a piece of mochi (sticky rice cake) inside. For my version, I took some dashi taken from katsuo, kombu, and shiitake and simmered some nankotsu (chicken cartilage) in it for several hours, I seasoned it with soy sauce and mirin, then added ribbons of daikon, and of course, a toasted square of mochi.

What are some of your culture's New Year's traditions?

I'll be posting recipes for some of these throughout 2010 and linking to them here, so if you want to make your own osechi to celebrate 2011, bookmark this page and come back in December for all the recipes.

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  1. Glutzygien says

    September 09, 2013 at 11:46 am

    This is an interesting example of preparation and knife skills exemplified by the Japanese cuisine 😉

    Reply
  2. Jessica Lucinda Williams says

    December 31, 2012 at 12:57 pm

    the dishes look gorgeous! and everyone knows you eat with your eyes first! yummy!

    Reply
  3. Connie says

    September 23, 2012 at 9:10 am

    I was researching osechi-ryori for an creative writing paper, when I stumbled upon your article. I was amazed. Everything looks gorgeous. I want to thank you for taking the time to not only make this impressive feast, but for sharing it.
    You have brought back memories of my childhood. I rarely celebrate the New Year this way any more. But I still have joyful memories from the past and the photos of your exquisite dishes have brought them back so vividly; I can almost taste the them again right now. Thanks again!

    Reply
  4. philippine catering services says

    February 13, 2012 at 11:52 am

    I really love japanese food sugui oishi desu! This menu is fantastic,It sure will help everyone who's looking for a perfect menu like this. Thank you for sharing this recipe.This

    Reply
  5. philippine catering services says

    February 13, 2012 at 7:52 am

    I really love japanese food sugui oishi desu! This menu is fantastic,It sure will help everyone who's looking for a perfect menu like this. Thank you for sharing this recipe.This

    Reply
  6. Jeri howland says

    January 05, 2011 at 6:39 am

    I'm overwhelmed by the details and the variety! Thank you for sharing the traditions, your versions, and the beautiful photos. I feel I've taken a crash course and would even consider a taste of it all!!

    Reply
  7. vernon the gardener says

    January 01, 2011 at 6:22 am

    thanks for the info, I always wondered what the food meant,,,,,,Happy New Year 2011,ate my osechi ryori today

    Reply
  8. Marilia says

    December 28, 2010 at 9:38 pm

    These photos and dishes are amazing! Happy New Year!
    From Stacey509wines

    Reply
  9. Ahiro53 says

    December 24, 2010 at 7:38 pm

    I am glad that there are people willing to share traditional recipes with those of us who want to keep our culture alive. My mother passed down several recipes to me before she passed away 10 years ago. I have continued to serve them throughout the years.

    Unfortunately, I do not have as much time to make the elaborate dishes as I would like, but I encourage everyone to try one or two. If one is not able to prepare them, then the next best thing is to go out to eat at a great Japanese restaurant.

    Reply
  10. Rose says

    December 24, 2010 at 1:27 am

    Wow what an incredible feast! Do you plan on doing it again this year? Here in Seattle we have a store called Uwajimaya and they sell individual osechi each year for those who order them in advanced. I ordered two once and they were just ok. Then again I didn't undestand the meaning behind the food and how it should be eaten. Then I moved to Japan and had osechi with a family I had become very good friends with and everything tasted amazing!!!

    Reply
  11. Aristides says

    February 04, 2010 at 2:53 am

    So beautiful!

    Reply
  12. Zenchef says

    January 11, 2010 at 12:02 am

    Marc.. you're a madman!!

    I was still in Aspen when i read this post and it left me so speechless that i couldn't find anything to say in the comments. Well, i still can't. lol

    Bravo!!

    Reply
  13. Zenchef says

    January 10, 2010 at 8:02 pm

    Marc.. you're a madman!!

    I was still in Aspen when i read this post and it left me so speechless that i couldn't find anything to say in the comments. Well, i still can't. lol

    Bravo!!

    Reply
  14. K says

    January 09, 2010 at 1:38 pm

    looks really really pretty and appetizing!
    You need to try top chef!

    Reply
  15. K says

    January 09, 2010 at 9:38 am

    looks really really pretty and appetizing!
    You need to try top chef!

    Reply
  16. dokuzuncubulut says

    January 09, 2010 at 6:59 am

    Beautiful presentation. What a pretty dish!

    Reply
  17. dokuzuncubulut says

    January 09, 2010 at 2:59 am

    Beautiful presentation. What a pretty dish!

    Reply
  18. Katie says

    January 08, 2010 at 10:16 pm

    that is lovely. what a gorgeous way to celebrate new years!

    Reply
  19. Katie says

    January 08, 2010 at 6:16 pm

    that is lovely. what a gorgeous way to celebrate new years!

    Reply
  20. Gastronomer says

    January 05, 2010 at 6:26 am

    Wow wow wow! Great job, Marc! I am very impressed!!

    Reply
  21. Carolyn Jung says

    January 05, 2010 at 6:05 am

    I tell ya -- this is one reason I wish I had been born Japanese (as opposed to Chinese). 😉

    Happy New Year to you! May it 2010 be filled with deliciousness.

    Reply
  22. billy@ATFT says

    January 05, 2010 at 3:59 am

    I am glad to find your blog through Peter G's. I am loving it, will take me some time to go through it all! This osechi ryori looks too pretty to be eaten!

    Reply
  23. Gastronomer says

    January 05, 2010 at 2:26 am

    Wow wow wow! Great job, Marc! I am very impressed!!

    Reply
  24. Carolyn Jung says

    January 05, 2010 at 2:05 am

    I tell ya -- this is one reason I wish I had been born Japanese (as opposed to Chinese). 😉

    Happy New Year to you! May it 2010 be filled with deliciousness.

    Reply
  25. billy@ATFT says

    January 04, 2010 at 11:59 pm

    I am glad to find your blog through Peter G's. I am loving it, will take me some time to go through it all! This osechi ryori looks too pretty to be eaten!

    Reply
  26. Pei-Lin says

    January 04, 2010 at 5:06 pm

    Yes, I've heard about this! I do make Japanese food to eat pretty often as we are huge Japanese food fans! Have yet to try these though ... But, my next project is okonomiyaki ... I think ...

    Talk about my culture's ... Hmm ... That'll make me sound really long-winded ... Since Chinese New Year is coming ... I think I'm going to share it with all others when the time comes ... Thanks for sharing!

    Love your writing, keep it up!

    Reply
  27. Pei-Lin says

    January 04, 2010 at 1:06 pm

    Yes, I've heard about this! I do make Japanese food to eat pretty often as we are huge Japanese food fans! Have yet to try these though ... But, my next project is okonomiyaki ... I think ...

    Talk about my culture's ... Hmm ... That'll make me sound really long-winded ... Since Chinese New Year is coming ... I think I'm going to share it with all others when the time comes ... Thanks for sharing!

    Love your writing, keep it up!

    Reply
  28. French Cooking for Dummies says

    January 04, 2010 at 10:55 am

    What an interesting post! I love Japanese cooking, everything looks gorgeous! Happy 2010, Marc 😀

    Reply
  29. Syrie says

    January 04, 2010 at 7:42 am

    Marc. this is incredible. A wonderful post and so interesting and informative. Happy New year. I hope it's a good one for you. Syrie

    Reply
  30. French Cooking for Dummies says

    January 04, 2010 at 6:55 am

    What an interesting post! I love Japanese cooking, everything looks gorgeous! Happy 2010, Marc 😀

    Reply
  31. Syrie says

    January 04, 2010 at 3:42 am

    Marc. this is incredible. A wonderful post and so interesting and informative. Happy New year. I hope it's a good one for you. Syrie

    Reply
  32. veggiebelly says

    January 04, 2010 at 3:08 am

    I just love lotus root! Gorgeous pictures. Happy New year!

    Reply
  33. jessica says

    January 04, 2010 at 3:03 am

    This is beautiful, particularly the carrots carved as plum blossoms.

    Reply
  34. Jenni Field says

    January 04, 2010 at 2:26 am

    How gorgeous! I hope the New Year is every bit as bright and wonderful as your osechi plate, Marc:)

    Reply
  35. veggiebelly says

    January 03, 2010 at 11:08 pm

    I just love lotus root! Gorgeous pictures. Happy New year!

    Reply
  36. jessica says

    January 03, 2010 at 11:03 pm

    This is beautiful, particularly the carrots carved as plum blossoms.

    Reply
  37. Jenni Field says

    January 03, 2010 at 10:26 pm

    How gorgeous! I hope the New Year is every bit as bright and wonderful as your osechi plate, Marc:)

    Reply
  38. colloquial cook says

    January 03, 2010 at 9:54 pm

    [crawling back on my chair missing a couple of teeth after visual shockwave slapped me in the face][hard]

    Errr - errr *WOW*

    I think that beats hands down my birthday choucroute. My dish was large, but then again, it was only pork and cabbage. Only you could make this crazy project happen. Besides you kick ass at sculpting flowers out of carrots. I want a masterclass.

    Bonne année Marc!

    Reply
  39. Joan Nova says

    January 03, 2010 at 6:26 pm

    Stunning! I hope some day to have the opportunity to try this (eat, not prepare!). Great job, Marc. Happy new year!

    Reply
  40. colloquial cook says

    January 03, 2010 at 5:54 pm

    [crawling back on my chair missing a couple of teeth after visual shockwave slapped me in the face][hard]

    Errr - errr *WOW*

    I think that beats hands down my birthday choucroute. My dish was large, but then again, it was only pork and cabbage. Only you could make this crazy project happen. Besides you kick ass at sculpting flowers out of carrots. I want a masterclass.

    Bonne année Marc!

    Reply
  41. Ninette says

    January 03, 2010 at 5:01 pm

    Oh my, these are drop dead photos, Marc. What a lovely way to enter the new year. When I lived in Japan, I certainly don't remember eating such a wonderful dish, although I did get to pound mochi outside.

    Reply
  42. Rakhi says

    January 03, 2010 at 4:23 pm

    Gorgeous looking dish! It must taste as good as it looks. 🙂

    Reply
  43. Andreas says

    January 03, 2010 at 3:31 pm

    Wow, very involved preparations for New Years Day.
    Thanks for explaining the underlying symbolism.
    I second the request for a tutorial on cutting techniques. 🙂

    In Germany (at least in the part I come from) there's a tradition of making large pretzels from a sweet, yeasted dough (like one would use for Challah).

    Reply
  44. Joan Nova says

    January 03, 2010 at 2:26 pm

    Stunning! I hope some day to have the opportunity to try this (eat, not prepare!). Great job, Marc. Happy new year!

    Reply
  45. Ninette says

    January 03, 2010 at 1:01 pm

    Oh my, these are drop dead photos, Marc. What a lovely way to enter the new year. When I lived in Japan, I certainly don't remember eating such a wonderful dish, although I did get to pound mochi outside.

    Reply
  46. Rakhi says

    January 03, 2010 at 12:23 pm

    Gorgeous looking dish! It must taste as good as it looks. 🙂

    Reply
  47. Andreas says

    January 03, 2010 at 11:31 am

    Wow, very involved preparations for New Years Day.
    Thanks for explaining the underlying symbolism.
    I second the request for a tutorial on cutting techniques. 🙂

    In Germany (at least in the part I come from) there's a tradition of making large pretzels from a sweet, yeasted dough (like one would use for Challah).

    Reply
  48. Jan says

    January 03, 2010 at 9:17 am

    Marc this looks amazing - I am lost for words! What a fantastic job you've done!!
    I would LOVE to try this but I have not a chance at making mine looks anywhere near as good.
    A Very Happy 2010 to you and your family x

    Reply
  49. Trissa says

    January 03, 2010 at 9:03 am

    That seems like a very very involved process but the end results are amazing! Great pictures and write up - I'll have to share this with my Japanese friend and ask her to make it for me one day!

    Reply
  50. Hot Pink Manolos says

    January 03, 2010 at 8:06 am

    AAH! You beat me to it! I was going to post about my family's osechi ryori, but I haven't had time! Oh well! Post will still be up soon since my obasan makes the best o-zoni.

    But I'm going to have to say, your presentation takes the cake!

    Akemashite omedetou gozaimasu!!

    Reply
  51. Jan says

    January 03, 2010 at 5:17 am

    Marc this looks amazing - I am lost for words! What a fantastic job you've done!!
    I would LOVE to try this but I have not a chance at making mine looks anywhere near as good.
    A Very Happy 2010 to you and your family x

    Reply
  52. Peko says

    January 03, 2010 at 5:11 am

    Hello Marc ちゃん!

    明けましておめでとうございます。本年もどうぞ宜しくお願いします。

    Happy New Year to you!

    You went totally whole hog and made osechi from scratch! That is pretty serious. I am afraid that you out-foodie me.

    I did a pretty cool article on French kaiseki osechi this year which you might find of interest.

    https://kyotofoodie.com/restaurant-okumura-french-osechi/

    I do have a really great Japanese New Year's custom. I get up and have uni and ikura donburi with a bottle of Veuve Clicquot for breakfast, and then go back to bed. It is essential to spend like $30 each on both the uni and ikura.

    I hope that you and all your readers have a happy and delicious 2010!

    Best, Michael

    Reply
  53. Melody Fury says

    January 03, 2010 at 5:05 am

    That looks incredibly gorgeous! Happy new year, Marc 🙂 I especially love how the lotus root is carved.

    Reply
  54. Trissa says

    January 03, 2010 at 5:03 am

    That seems like a very very involved process but the end results are amazing! Great pictures and write up - I'll have to share this with my Japanese friend and ask her to make it for me one day!

    Reply
  55. Eleanor Hoh(WokStar) says

    January 03, 2010 at 5:01 am

    Amazing and exquisite accomplishment! Thanks for sharing.

    Reply
  56. thecoffeesnob says

    January 03, 2010 at 4:18 am

    Wow! It looks incredible with all that colour and texture! I love how symbolic each and every ingredient is.

    We've never really done much to celebrate the new year as all our energy's sapped by time the new year arrives thanks to Christmas 🙂

    Reply
  57. Hot Pink Manolos says

    January 03, 2010 at 4:06 am

    AAH! You beat me to it! I was going to post about my family's osechi ryori, but I haven't had time! Oh well! Post will still be up soon since my obasan makes the best o-zoni.

    But I'm going to have to say, your presentation takes the cake!

    Akemashite omedetou gozaimasu!!

    Reply
  58. jk2001 says

    January 03, 2010 at 3:21 am

    Great post! I liked the explanations about the symbolism. Next time, get a jubako for it. Gives you more room to "use up" all the extra food.

    Reply
  59. Peko says

    January 03, 2010 at 1:11 am

    Hello Marc ちゃん!

    明けましておめでとうございます。本年もどうぞ宜しくお願いします。

    Happy New Year to you!

    You went totally whole hog and made osechi from scratch! That is pretty serious. I am afraid that you out-foodie me.

    I did a pretty cool article on French kaiseki osechi this year which you might find of interest.

    https://kyotofoodie.com/restaurant-okumura-french-osechi/

    I do have a really great Japanese New Year's custom. I get up and have uni and ikura donburi with a bottle of Veuve Clicquot for breakfast, and then go back to bed. It is essential to spend like $30 each on both the uni and ikura.

    I hope that you and all your readers have a happy and delicious 2010!

    Best, Michael

    Reply
  60. Melody Fury says

    January 03, 2010 at 1:05 am

    That looks incredibly gorgeous! Happy new year, Marc 🙂 I especially love how the lotus root is carved.

    Reply
  61. Eleanor Hoh(WokStar) says

    January 03, 2010 at 1:01 am

    Amazing and exquisite accomplishment! Thanks for sharing.

    Reply
  62. thecoffeesnob says

    January 03, 2010 at 12:18 am

    Wow! It looks incredible with all that colour and texture! I love how symbolic each and every ingredient is.

    We've never really done much to celebrate the new year as all our energy's sapped by time the new year arrives thanks to Christmas 🙂

    Reply
  63. Peter G says

    January 02, 2010 at 11:53 pm

    Wow! What an in depth look at Japanese New year foods...I'm amazed at all the symbolism...wonderful Marc!

    Reply
  64. A says

    January 02, 2010 at 11:51 pm

    This looks amazing. In my family the New Year's tradition is to go to no effort at all, because of all the cooking that takes place in December.

    Reply
  65. Leela says

    January 02, 2010 at 11:49 pm

    Shoot. Forgot to answer the question. The Thai new year is celebrated in April based on the Theravada astrological calendar. We smear each other with fragrant chalky stuff and throw water at each other. Why? Long story. We're not weird, we're just trying to relieve the pain of extreme heat and humidity in style.

    Reply
  66. Leela says

    January 02, 2010 at 11:38 pm

    I am prostrating myself in your awesome presence, refusing to look up for fear of being blinded by the glory of your talent.
    This is the kind of stuff that my ancestors hoped I would be able to do. Well, they hoped wrong.

    If you haven't already, you should do a post on how to carve vegetables the Japanese way, Marc. Really.

    Reply
  67. jk2001 says

    January 02, 2010 at 11:21 pm

    Great post! I liked the explanations about the symbolism. Next time, get a jubako for it. Gives you more room to "use up" all the extra food.

    Reply
  68. Tokyo Terrace says

    January 02, 2010 at 10:38 pm

    This looks so beautiful! I am now wishing that I would have planned far enough in advance to do something like this. What a great accomplishment! I love the addition of the pomegranate seeds for a unique twist. The color really pops and brings something beautiful and fresh to the presentation. Fabulous job!!

    Reply
  69. Vivian says

    January 02, 2010 at 10:26 pm

    So beautifully done. Thank you for sharing this with us. Love the Nimono, so intricate and beautifully carved.

    Reply
  70. Holly says

    January 02, 2010 at 10:05 pm

    Looks wonderful. Happy New Year. Can't wait to see the recipes.

    Reply
  71. Y says

    January 02, 2010 at 9:57 pm

    Amazing. I had no idea about this tradition, and love the symbolism behind each component. It looks beautiful AND rather tasty too.

    Reply
  72. pigpigscorner says

    January 02, 2010 at 9:56 pm

    Such beautiful presentation! looks so delicate and delicious! Happy 2010!

    Reply
  73. Jerry (CBSOP) says

    January 02, 2010 at 9:48 pm

    That is absolutely GORGEOUS. I understand the "misguided effort" part at the beginning. I made the same mistake with an antipasto platter one year. It ended up costing more than the entrees for a group of 9.

    Happy New Year!

    Reply
  74. Marc Matsumoto says

    January 02, 2010 at 9:45 pm

    Mmm hard to say. I guess it was one of the better osechi meals I've ever had, but part of the fun of eating osechi is all the little surprises you find in the jubako, and since I put it all together, there were no surprises for me.', '0

    Reply
  75. Marc Matsumoto says

    January 02, 2010 at 9:45 pm

    Mmm hard to say. I guess it was one of the better osechi meals I've ever had, but part of the fun of eating osechi is all the little surprises you find in the jubako, and since I put it all together, there were no surprises for me.

    Reply
  76. rachael says

    January 02, 2010 at 9:42 pm

    GORGEOUS! So sad to have missed out on all the osechi ryori fun this year. I have especially large soft spot for ozoni and kuri-kinton.

    Reply
  77. Weelicious says

    January 02, 2010 at 9:40 pm

    Gorgeous! Was all that time worth it?

    Reply
  78. jen says

    January 02, 2010 at 9:08 pm

    In the words of the ladies of the hahanokai at my community center, SUBARASHII!!! That is so visually stunning!!! I hope you share on how you cut & etched the carrots!!

    Reply
  79. wasabi prime says

    January 02, 2010 at 9:05 pm

    Absolutely amazing. Fortune smiles upon those who go through the efforts to make such a beautiful meal. I've never made this, just been lucky to enjoy the fruits of others' labors on New Year's. The most effort I'll go through is mochi and this year I just stuck with my mom's simple mochi custard bars! Beautiful, beautiful post. Thank you for sharing this amazing meal!

    Reply
  80. Xai says

    January 02, 2010 at 8:56 pm

    whaaaaaa?!?!?! this looks amazing and delicate. i bet it tastes amazing too. the colors are so vibrant. i would love to have a bowl of this any day!

    Reply
  81. Peter G says

    January 02, 2010 at 7:53 pm

    Wow! What an in depth look at Japanese New year foods...I'm amazed at all the symbolism...wonderful Marc!

    Reply
  82. A says

    January 02, 2010 at 7:51 pm

    This looks amazing. In my family the New Year's tradition is to go to no effort at all, because of all the cooking that takes place in December.

    Reply
  83. Leela says

    January 02, 2010 at 7:49 pm

    Shoot. Forgot to answer the question. The Thai new year is celebrated in April based on the Theravada astrological calendar. We smear each other with fragrant chalky stuff and throw water at each other. Why? Long story. We're not weird, we're just trying to relieve the pain of extreme heat and humidity in style.

    Reply
  84. Leela says

    January 02, 2010 at 7:38 pm

    I am prostrating myself in your awesome presence, refusing to look up for fear of being blinded by the glory of your talent.
    This is the kind of stuff that my ancestors hoped I would be able to do. Well, they hoped wrong.

    If you haven't already, you should do a post on how to carve vegetables the Japanese way, Marc. Really.

    Reply
  85. Tokyo Terrace says

    January 02, 2010 at 6:38 pm

    This looks so beautiful! I am now wishing that I would have planned far enough in advance to do something like this. What a great accomplishment! I love the addition of the pomegranate seeds for a unique twist. The color really pops and brings something beautiful and fresh to the presentation. Fabulous job!!

    Reply
  86. Vivian says

    January 02, 2010 at 6:26 pm

    So beautifully done. Thank you for sharing this with us. Love the Nimono, so intricate and beautifully carved.

    Reply
  87. Holly says

    January 02, 2010 at 6:05 pm

    Looks wonderful. Happy New Year. Can't wait to see the recipes.

    Reply
  88. Y says

    January 02, 2010 at 5:57 pm

    Amazing. I had no idea about this tradition, and love the symbolism behind each component. It looks beautiful AND rather tasty too.

    Reply
  89. pigpigscorner says

    January 02, 2010 at 5:56 pm

    Such beautiful presentation! looks so delicate and delicious! Happy 2010!

    Reply
  90. Jerry (CBSOP) says

    January 02, 2010 at 5:48 pm

    That is absolutely GORGEOUS. I understand the "misguided effort" part at the beginning. I made the same mistake with an antipasto platter one year. It ended up costing more than the entrees for a group of 9.

    Happy New Year!

    Reply
  91. rachael says

    January 02, 2010 at 5:42 pm

    GORGEOUS! So sad to have missed out on all the osechi ryori fun this year. I have especially large soft spot for ozoni and kuri-kinton.

    Reply
  92. Weelicious says

    January 02, 2010 at 5:40 pm

    Gorgeous! Was all that time worth it?

    Reply
  93. jen says

    January 02, 2010 at 5:08 pm

    In the words of the ladies of the hahanokai at my community center, SUBARASHII!!! That is so visually stunning!!! I hope you share on how you cut & etched the carrots!!

    Reply
  94. wasabi prime says

    January 02, 2010 at 5:05 pm

    Absolutely amazing. Fortune smiles upon those who go through the efforts to make such a beautiful meal. I've never made this, just been lucky to enjoy the fruits of others' labors on New Year's. The most effort I'll go through is mochi and this year I just stuck with my mom's simple mochi custard bars! Beautiful, beautiful post. Thank you for sharing this amazing meal!

    Reply
  95. Xai says

    January 02, 2010 at 4:56 pm

    whaaaaaa?!?!?! this looks amazing and delicate. i bet it tastes amazing too. the colors are so vibrant. i would love to have a bowl of this any day!

    Reply
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