Japanese New Year Recipes

Osechi is a collection of celebratory dishes served during the first days of the New Year in Japan. Traditionally packed into tiered boxes called jubako, the foods are arranged in small portions so everyone can share a little of each. Many are prepared in the last days of December and served without reheating, carrying on a tradition of giving the kitchen (and cook) a rest over the holiday.

The dishes are chosen for their meaning as well as their flavor. Glossy kuromame, sweet simmered black soybeans, express a wish for good health. Kohaku namasu, a tangy carrot and daikon pickle, brings the red and white colors of celebration. Alongside something like datemaki, a sweet rolled egg-and-fish omelette, they give you a range of textures and flavors to enjoy over the holiday.

You can begin with a few dishes, and you don't need a lacquered box. The first time I made a full spread from scratch, I served it on a plastic soba tray. My guide to the New Year table explains the traditions and dishes in more detail, and the recipes below will help you make the ones you'd like to try.