JAPANESE NEW YEAR
Japanese New Year's food is called osechi-ryori, and colorful dishes are packed in layers of lacquer boxes, called jubako. The kinds of osechi dishes prepared at Japanese homes vary from region to region. Common dishes are kobumaki (simmered kombu rolls), kuromame (simmered black soy beans), kurikinton (mashed sweet potato with sweet chestnuts), tazukuri (candied dried sardines), and so on. Gobo (burdock), renkon (lotus roots), shrimps are often used ingredients. Also, various zoni (mochi rice cake soup) are commonly eaten during the holiday.
Each dish and ingredient in osechi has meanings, such as good health, good harvest, happiness, prosperity, long life, and so on. It's said that yellow colored dishes and ingredients such as kazunoko (herring roe) symbolize prosperity and that various beans (mame) imply a wish for good health. Also, red/pink and white colored food, such as pink and white kamaboko (fish cake) slices represent celebration colors.
Osechi-ryōri (御節料理 or お節料理) are traditional Japanese New Year foods. The tradition started in the Heian Period (794-1185). Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes,jūbako are often kept stacked before and after use.
Zoni is Japanese mochi (rice cake) soup. It's a Japanese tradition to eat zoni on New Year's holiday. Ingredients for zoni vary region to region. Basically, zoni is seasoned with soy sauce in eastern Japan, and it's seasoned with shiro miso (white miso) in western Japan.
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