Tag - osechi

 
 

OSECHI

The average price of osechi traditional food for the 2025 New Year stood at ¥27,826 ($185), a 1.3% increase — or ¥360 — compared with that for the 2024 New Year.
JAPAN / Society
Dec 2, 2024
Osechi ryōri prices climb for a third consecutive year
The latest increase, at ¥360 ($2.40), is the smallest in three years, at less than half the increase for the 2024 New Year.
Aeon is selling an assortment of 'osechi' (traditional New Year's cuisine) curated with the support of artificial intelligence.
LIFE / Food & Drink
Sep 13, 2024
AI fried chicken, retro chic collabs: Retailers rebrand Japan's New Year's cuisine
Major department stores and supermarkets are trying unorthodox methods to entice younger generations to buy traditional New Year's dishes in Japan.
This savory-sweet cake can be made with either fish paste or shrimp — whichever you think will best guide you into 2024.
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 17, 2023
Recipe: Good luck egg and fish rolls
The trickiest part of making “datemaki” is rolling it up — the rolled form is supposed to resemble a paper scroll, representing wishes for the new year.
Japan Times
LIFE / Lifestyle
Dec 26, 2021
COVID-safe ways to ring in the new year in Japan
With infection rates nationwide dwindling, many are thinking of returning to more traditional celebrations as the year winds down to a close.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 14, 2019
Whether it's sweet or savory, zōni soup is a new year mainstay
For centuries, mochi rice cakes have been a part of festive occasions in Japan, especially during the new year holidays. A hearty zu014dni soup is one classic way to incorporate mochi into your new year meal.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 15, 2018
Don't go to the store, make your own New Year's feast instead
The style of osechi (New Year's food) that is popular today is an array of salty, sweet or sour foods made in advance to give the cook of the house a break during the New Year period.
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Dec 30, 2016
The flexibility of 'osechi ryori,' Japan's traditional New Year's food
During the New Year's holidays, many Japanese eat osechi ryōri, a collection of traditional foods developed during the Heian Period (794-1185). It originally consisted of fish or vegetables simmered in soy sauce and sweet mirin but, as the years passed, other foods were incorporated into the compendium...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 16, 2016
Sukiyaki, Japan's other New Year's meal
Late last December I went to a Tokyo branch of my favorite butcher shop, Ningyocho Imahan, to buy some meat to make a roast beef for my family's New Year's meal. When I arrived I was surprised to discover an hourlong wait to order. The crowd outside had lined up to buy Imahan's exceptional (and expensive)...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 14, 2016
'Kuri': The nutty staple of ancient Japan
Fresh chestnuts are one of the few things in Japan that are truly seasonal and not available year-round like so many other food products these days. Chestnuts (kuri in Japanese) have been consumed here since prehistoric times. Charred chestnuts that are more than 9,000 years old have been found in and...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 16, 2014
Ring in the new year with refinement
The quintessential washoku, or traditional Japanese cuisine dish, is nimono — vegetables and other ingredients simmered in a broth of dashi stock, sake, mirin, sugar and soy sauce or miso. Nimono can be made in advance and served warm or cold, saving the cook some effort.
CULTURE
Jan 1, 2014
Lucky food, charming decorations and visiting deities: welcoming the new year with history and tradition
Wearing kimono, getting together with family and friends, and not working for the first three days of a new year. Shogatsu, or New Year's, is when Japanese generally work less than the rest of the world.

Longform

Yasuyuki Yoshida stirs a brew in a fermentation tank at his brewery in Hakusan.
The quake that shook Noto's sake brewing tradition