New Year’s holidays — oshōgatsu (お正月) — are the most important celebration in Japan. Every year, my husband and I enjoy preparing traditional dishes that welcome good fortune and mark the beginning of a fresh year. Here is what we ate during this year’s New Year’s holidays.
New Year’s Eve: Toshikoshi Soba (年越しそば)
In Japan, people do ōsōji (大掃除), a big year‑end cleaning, before welcoming the New Year. After finishing our cleaning, our final meal of the year was toshikoshi soba, a tradition meant to “cut off” the hardships of the past year.
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| Toshikoshi Soba (年越しそば) |
This time, my husband cooked soba noodles and finished them with tempura shrimp, soft tororo kombu, fresh green onions, crunchy tenkasu, and a little yuzu kosho for a bright, spicy kick.
Traditional Japanese Foods for New Year (おせち料理)
Japanese New Year (Shōgatsu) is celebrated from January 1 to January 3, known as sanganichi (三が日). Families gather, visit shrines, and enjoy special dishes called osechi ryōri (おせち料理), each food carrying a symbolic meaning for health, prosperity, and happiness.
My husband and I spent New Year’s Eve preparing our osechi dishes together.
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| Osechi Ryōri (おせち料理) |
Ozoni (お雑煮), Mochi Soup
Mochi is essential during the New Year. Many families enjoy ozoni, a warm mochi soup that varies by region.
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| Ozoni (お雑煮) |
This year, my husband made chicken and shrimp ozoni with handmade mochi we received from my friend before New Year’s Eve. The tender mochi melting into the savory broth felt especially comforting on a cold New Year morning.
Chikuzenni (筑前煮), Simmered Chicken and Vegetables
Chikuzenni is a classic New Year dish from Fukuoka, and each ingredient carries a special wish for the year ahead.
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| Chikuzenni (筑前煮) |
This year, I made mine with satoimo, carrot, gobo, konjac, chicken, shiitake mushrooms, and lotus root.
Lotus root (れんこん) → Its holes symbolize “seeing ahead,” wishing for a clear, hopeful future. Because it has many seeds, it also represents prosperity and the growth of future generations.
Carrot (にんじん) → Symbolizes good fortune and rising luck. Its bright red color adds a celebratory, auspicious touch.
Chicken → A symbol of good fortune and prosperity.
Satoimo (里芋) → Represents family prosperity, as many small taro grow from one parent taro.
Gobo (ごぼう) → With long, deep roots, it symbolizes stability, strong foundations, and long life.
Konjac (こんにゃく) → Associated with good relationships, harmony, and strong family bonds.
Shiitake mushrooms (しいたけ) → Symbolize longevity and good health.
If you want to try making it, you can check out my previous recipe: How to Cook Chikuzenni, Japanese Simmered Chicken and Vegetables.
Datemaki (伊達巻), Sweet Rolled Omelet
Datemaki is a sweet, fluffy rolled omelet made with eggs and fish paste (hanpen). Its scroll‑like shape symbolizes knowledge and learning.
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| Datemaki (伊達巻) |
I made datemaki again this year — soft, sweet, and one of my favorite osechi dishes. It’s also surprisingly easy to make with hanpen, eggs, soy sauce, mirin, and sugar. If you want to try making it, you can check out my previous recipe: How to Cook Datemaki: Perfect for New Year's
Kuromame (黒豆), Sweetened Black Soybeans
Kuromame represent diligence and good health, carrying the wish to stay hardworking and healthy throughout the year.
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| Kuromame (黒豆) |
I cooked kuromame again this year, letting the beans simmer slowly until they became glossy and tender. You can see my recipe here: How to Cook Kuromame for Osechi.
Simmered Shrimp, Ebi no Umani (海老のうま煮)
Shrimps and Prawns are called ebi (海老, えび, エビ) in Japanese, and they symbolize longevity—their curved shape resembles the bent back of a long‑lived elder.
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| Ebi no Umani (海老のうま煮) |
On New Year’s Eve, we went to Costco to buy fresh shrimps for our osechi. This was my second time making Ebi no Umani, and it turned out so good. I’ll share the recipe in a future post.
Grilled Cheese Mayonnaise Shrimp (海老マヨチーズ焼き)
We also made grilled cheese mayonnaise shrimp this year, one of our favorite osechi dishes. It’s rich, savory, and so easy to prepare. You can find the recipe in my previous post, How to Cook Grilled Cheese Mayonnaise Shrimp for Your Osechi Meal.
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| Grilled Cheese Mayonnaise Shrimp (海老マヨチーズ焼き) |
This time, we enjoyed Mitake (三岳), a shochu we brought back from Yakushima Island in 2024. Shochu is a traditional Japanese distilled spirit made from ingredients such as sweet potatoes, barley, or rice. In Japan, people traditionally drink a small amount of otoso (おとそ)—a mixture of alcohol, mirin, and herbs—during the New Year holidays for good luck. Mitake isn’t considered otoso, but we still enjoyed it as part of our New Year’s good‑luck tradition.
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| Mitake (三岳) |
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My entries related to my favorite recipes can be seen here.
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★You can find my recipe entries through my Pinterest.
