Celebrating New Year with Osechi Ryori

In this post, I’m excited to share about Osechi Ryori, the traditional Japanese New Year feast. I’ll explain what it is and what’s inside our Osechi box, and you can watch the video to see how I pack it!

Welcome to From Japan With Flavor! This is where I share unique Japanese foods, historical food culture, and food trends—all straight from Japan! Follow along on my From Japan With Flavor YouTube channel!

Looking for other Japanese holiday recipes? Try my Ozoni or Toshikoshi Soba!

Watch This Video

Here’s a quick video of me packing our Osechi box and enjoying it with my family. I hope it gives you a little taste of the Japanese New Year!

What Is Osechi Ryori?

Osechi is a special Japanese meal we enjoy during the New Year holiday. Each little dish has a meaning behind it, like wishing for good health, happiness, success, or good luck in the year ahead.

All the dishes are packed into a multi-tiered box called a jubako. Most families prepare (or buy) their Osechi before New Year’s Eve so they can take it easy, relax, and start the year peacefully.

On New Year’s Day, families gather around the table and enjoy Osechi, reflecting on the past year and celebrating new beginnings. It’s a cultural tradition that brings people together.

New Year Holiday Foods

Here’s what we traditionally eat during the New Year holidays in Japan:

December 31: Toshikoshi Soba
January 1–3: Osechi Ryori & Ozoni

Inside Our Osechi Box

I put together a simple three-layer Osechi this year. Some people prepare Osechi a week in advance and make everything from scratch, but I didn’t have the time, so I bought the dishes for the top layer and made the middle and bottom layers myself.

Top Layer

This layer is filled with celebratory small dishes.

Sudako: Octopus lightly marinated in a sweet vinegar sauce.
Kamaboko: Steamed red and white fish cakes.
Kurikinton: Mashed sweet potato mixed with sweet chestnuts.
Kombu Maki: Kelp rolls filled with fish.
Kuromame: Black soybeans simmered gently with sugar until tender.
Tatsukuri: Small sardines simmered in a sweet soy glaze.

Middle Layer

This layer is filled with hearty main dishes.

Shrimp Umani: Simmered in dashi broth or lightly grilled.
Buri Teriyaki: Yellowtail fillets cooked in a sweet soy-based teriyaki sauce.
Datemaki: A sweet rolled omelet made with blended fish cake.
Namasu: Thinly sliced daikon and carrots pickled in vinegar and sugar.

Bottom Layer

This layer features nimono, a simmered dish made with plenty of vegetables.

Chikuzen-ni: Lightly sautéed vegetables and konjac simmered in a sweet, savory broth.

Our Favorite Osechi Dishes

Which ones are our favorites? My kids always choose datemaki and kurikinton, and I love chikuzenni and kombu maki. Everyone has their own must-have dish!