Osechi Ryori Japanese New Year Food Recipe

Stepping into the vibrant world of Japanese New Year traditions, I’m about to take you on a culinary adventure that combines the rich flavors of the sea, the earthiness of roots, and a touch of sweetness—all in one stunning platter. Get ready to savor each bite of this festive spread, where each ingredient tells a story of celebration and renewal.

Osechi Ryori, a traditional Japanese New Year meal, occupies a special spot in my heart due to my love for its outstanding flavors and cultural importance. I love how each element—like tender kuro-mame and sweet kurikinton—conveys powerful wishes for good luck and fortune.

The perfect blend of soy sauce and mirin serves to elevate these dishes, making a meal at the beginning of the year feel particularly auspicious.

Ingredients

• Black Beans (kuro-mame): High in protein and fiber, they symbolize hard work and health.
• Kazunoko: Rich in omega-3 fatty acids, representing fertility and prosperity.
• Datemaki: Sweetened and packed with protein from eggs and fish paste.
• Kamaboko: Low in fat, high in protein, adds a delicate flavor and texture.
• Tazukuri: Sweet and savory, full of protein and calcium.
• Kurikinton: Sweet chestnut paste, symbolizing wealth and prosperity.
• Nishime: Veggie-rich, fiber-packed, and subtly savory.

Ingredient Quantities

• 12 black beans (kuro-mame)
• 1 tablespoon soy sauce
• 3 tablespoons sugar
• 1 teaspoon mirin
• 3 slices kobumaki (kelp rolls)
• 100g datemaki (sweet rolled omelette)
• 10 pieces tazukuri (candied dried sardines)
• 2 slices kamaboko (fish paste cake)
• 4 pieces kurikinton (sweet chestnut paste)
• 200g kazunoko (herring roe)
• 4 pieces ebi no umani (simmered shrimp)
• 150g nishime (simmered root vegetables)
• 2 slices teriyaki buri (yellowtail)
• 6 slices dashimaki tamago (Japanese rolled omelette)
• 1 tablespoon sesame seeds (garnish)
• 1 sheet nori (dried seaweed, garnish)

How to Make this

1. Prepare Black Beans (Kuro-mame):
Wash the black beans thoroughly and then immerse them in water overnight. The next day, cook the beans in the same water they soaked in, adding to it soy sauce, sugar, and mirin. Simmer until tender, then set aside to cool.

2. Kobumaki (Kelp Rolls):
If required, rehydrate the kobumaki by immersing them in water. After they have softened, roll them up tightly, securing them with strips of nori. Put that aside.

3. Datemaki (Sweet Rolled Omelette):
Cut the datemaki into pieces that are suitable for eating in a single bite. Arrange on a platter for serving.

4. Tazukuri (Candied Dried Sardines):
Gently toast the tazukuri in a dry pan. In another pan, combine sugar, soy sauce, and mirin, and dissolve them over heat. When the sauce is ready, add the sardines, and stir until they are coated with the glaze.

5. Kamaboko (Fish Paste Cake):
Cut the kamaboko into rounds or decorative shapes. Arrange them on the platter.

6. Kurikinton (Sweet Chestnut Paste):
Mold the kurikinton into little heap shapes and place them on the dish.

7. Kazunoko (Herring Roe):
Should it be necessary, wash the kazunoko in water to eliminate any salt. When the kazunoko is ready, lay it out on the platter.

8. Ebi No Umani (Simmered Shrimp):
Remove the shell and veins from the shrimp, and then cook them in a combination of soy sauce, sugar, and mirin until they are done. Allow them to cool before placing them on the serving dish.

9. Nishime (Simmered Root Vegetables):
Simmer the root vegetables in a dashi, soy sauce, and mirin broth until they are tender. Then let the tender vegetables cool and place them in two neat rows with the other ingredients.

10. Teriyaki Buri and Dashimaki Tamago:
Cut the teriyaki buri into serving sizes. On the platter, alternate between slices of teriyaki buri and dashimaki tamago. For the finishing touch, sprinkle sesame seeds and the decorative strips of nori.
You should serve with pride this stunning selection of dishes and savor the taste of a Japanese New Year.

Equipment Needed

1. Mixing bowl
2. Large pot with lid
3. Strainer or colander
4. Tongs or kitchen tweezers
5. Medium saucepan
6. Sharp knife
7. Cutting board
8. Dry skillet
9. Whisk or stirring spoon
10. Platter for serving
11. Small spoons for molding or shaping
12. Serving tongs
13. Measuring spoons

FAQ

• What is Osechi Ryori?The traditional Japanese New Year’s meal, called Osechi Ryori, is served in tiered jubilant boxes known as jubako. Each dish within the boxes holds symbolic meanings tied to prosperity, health, and happiness for the coming year.
• How is kuro-mame, or black beans, prepared for Osechi Ryori?Kuro-mame are slow-cooked with sugar and soy sauce until they’re nice and tender. They symbolize good health and hard work because their pretty black color looks just like a good piece of charcoal, and “mame” has the same sound as the word that means “diligent.”
• Why is kazunoko included in Osechi Ryori?Herring roe, or kazunoko, connotes good luck and fertility because of the many eggs in the roe. They symbolize family happiness and a long line of descendants because so many fish eggs don’t survive.
• What importance does datemaki hold in the Osechi Ryori?Sweet rolled omelette, datemaki makes an apt symbol for “wishful intelligence and cultural development.” Its shape, like scrolls, represents learning and knowledge.
• What is the significance of including kamaboko in the Osechi Ryori?Kamaboko, with its lucky red and white colors, represents celebration and purity. It is usually shaped like a semi-circle, resembling the rising sun.
• What is nishime and why is it served?A dish of root vegetables and sometimes meat, nishime represents a solid, stable family bond that can weather life’s storms.
• How are the seasoned items like soy sauce and mirin used in the preparation?The traditional Osechi cuisine dishes are flavored with a crucial balance of sweet and savory tastes, thanks to the indispensible trio of soy sauce, sugar, and mirin. The three are particularly invaluable when it comes to glazing natural Osechi ingredients, which are often enhanced to better showcase their inherent sweetness.

Osechi Ryori Japanese New Year Food Recipe Substitutions and Variations

You can use azuki beans instead of black beans (kuro-mame).
Tamari can be a gluten-free alternative to soy sauce.
Honey or agave syrup can be used in place of sugar.
In the absence of mirin, you can substitute sake sweetened with sugar.
Substituting ikura (salmon roe) for herring roe (kazunoko) lends a different flavor to this dish.

Pro Tips

1. Black Beans (Kuro-mame) Preparation When simmering the black beans, use a drop lid (otoshibuta) to ensure even cooking and to prevent the beans from breaking apart. This helps the beans absorb flavors more effectively.

2. Kobumaki (Kelp Rolls) Handling Soak the kelp rolls in lukewarm water to rehydrate them more quickly. Use the water from rehydrating kelp (kombu dashi) in other components of the dish to enhance umami flavors.

3. Datemaki Cutting For perfect slices, chill the datemaki slightly in the refrigerator to firm it up. This will make it easier to cut into clean, neat pieces.

4. Tazukuri Coating Ensure the sugar, soy sauce, and mirin mixture is thick and glossy before adding the sardines. This will result in a more even and appealing glaze on the tazukuri.

5. Nishime Flavors Add a small piece of dried shiitake mushroom in the nishime for enhanced depth and umami. It can be removed before serving or left as a pleasant flavor addition.