45+ Traditional New Years Japanese Cake Recipes to Celebrate in Style

New Year’s celebrations in Japan are deeply rooted in tradition, with every dish served during the holiday carrying symbolic meaning, often related to good fortune, health, and prosperity.

Among these special foods, Japanese New Year cakes stand out as some of the most cherished treats.

These cakes, ranging from the chewy, sticky mochi to beautifully decorated, layered creations, are not only delicious but also rich in cultural significance.

They symbolize longevity, happiness, and the hope for a prosperous year ahead.

In this blog article, we will explore 45+ New Year’s Japanese cake recipes that you can recreate in your own kitchen to bring a touch of Japan’s festive spirit into your celebrations.

From the classic kagami mochi (a rice cake often used as a decoration) to intricate layered cakes filled with sweet red bean paste or chestnut, each recipe is a testament to the artistry and tradition that make Japanese New Year’s sweets so special.

Whether you’re looking to impress your guests or simply indulge in a sweet moment of New Year cheer, these recipes will surely elevate your celebrations.

45+ Traditional New Years Japanese Cake Recipes to Celebrate in Style

Japanese New Year cakes are more than just delicious desserts—they’re part of a rich cultural tradition that signifies good luck, long life, and family togetherness.

Whether you are celebrating the New Year in Japan or introducing these traditional treats to your own family, these 45+ recipes provide a variety of options for all tastes and skill levels.

From simple, comforting mochi cakes to ornate, multi-layered creations, each cake offers a unique taste of Japanese culture and the festive spirit of the New Year.

Recreating these cakes at home can become a meaningful way to honor tradition and welcome a bright and prosperous year ahead.

Mochi New Year Cake (Omochi)

Mochi, a traditional Japanese cake made from glutinous rice, is a symbol of good fortune and happiness in the New Year. This chewy, sticky treat is enjoyed by families to celebrate the start of a new year in Japan. While this version of Omochi retains its authentic chewy texture, it’s also customizable with various fillings, such as sweet red bean paste or fresh fruit, making it a delightful treat for the whole family.

Ingredients:

• 2 cups glutinous rice
• 1/2 cup water
• 1/4 cup sugar (optional)
• Cornstarch (for dusting)
• Red bean paste or fruit for filling (optional)

Instructions:

1. Prepare the Rice: Soak the glutinous rice in water for 4–6 hours or overnight.
2. Cook the Rice: Drain the rice and cook it in a rice cooker with 1/2 cup of water. Once cooked, transfer the rice to a large bowl and allow it to cool for about 10 minutes.
3. Mash the Rice: Once the rice is cool enough to handle, begin to pound it with a pestle or use a stand mixer with a paddle attachment until it forms a sticky dough-like texture. This process may take about 10-15 minutes.
4. Shape the Mochi: Dust your hands with cornstarch to prevent sticking. Take a small portion of the mochi and shape it into a ball. If you are adding a filling, flatten the dough and place a spoonful of red bean paste or fruit in the center, folding the mochi around it to seal.
5. Chill and Serve: Once all the mochi cakes are shaped, place them on a tray and chill them in the fridge for about 30 minutes to firm up before serving.

Mochi New Year Cake, or Omochi, is more than just a treat; it’s a cultural symbol of prosperity and joy. This recipe is not only easy to prepare but also offers the flexibility to add different fillings to suit your taste. Mochi is enjoyed by everyone, from young children to elderly family members, and makes for a beautiful dessert to start off the year with blessings of good health, luck, and happiness.

Kue Cubir New Year Rice Cake

Kue Cubir is a traditional Japanese New Year cake that combines the essence of sweet, chewy rice cake with a unique twist of coconut and sugar. This cake is a favorite in many Japanese homes for its simplicity, delightful sweetness, and chewy texture. It is often enjoyed with tea and shared among friends and family during New Year’s celebrations, symbolizing sweetness and joy for the year ahead.

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup shredded coconut (fresh or dried)
• Pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Prepare the Dough: In a large bowl, combine the glutinous rice flour, sugar, salt, and water. Stir the mixture until smooth and thickened.
2. Steam the Mixture: Grease a small square or round cake pan with a little oil and pour in the rice flour mixture. Steam the pan over medium heat for about 20 minutes, or until the cake becomes firm and translucent.
3. Add Coconut Coating: While the cake is still warm, dust your work surface with cornstarch and transfer the steamed cake onto it. Sprinkle the shredded coconut over the top, pressing it lightly into the surface.
4. Shape and Serve: Cut the cake into small squares or slices and arrange them on a platter. You can chill them for a firmer texture or serve them warm for a softer, chewier consistency.

Kue Cubir is an easy-to-make, delicious New Year rice cake that adds an extra layer of celebration with its coconut coating. The sweetness and chewy texture make it irresistible, and its simplicity allows for customization based on your preferences. Whether you enjoy it warm or cold, Kue Cubir will undoubtedly be a hit at any New Year’s gathering, spreading joy and good fortune to all who partake.

Kagami Mochi New Year Cake (Mirror Mochi)

Kagami Mochi is a traditional Japanese New Year cake made from two stacked mochi cakes, symbolizing the wish for a year filled with abundance, health, and longevity. This cake is often used as an offering during Japanese New Year rituals, but it can also be enjoyed as a tasty dessert with a unique presentation. The mochi is paired with a sweet, rich syrup made from brown sugar, creating an unforgettable flavor that combines traditional Japanese ingredients in a new way.

Ingredients:

• 2 cups glutinous rice flour
• 1/2 cup water
• 1/4 cup sugar
• 2 tbsp dark brown sugar
• 1/4 cup sweet soy sauce (for drizzling)
• Optional fillings (red bean paste or chestnut)

Instructions:

1. Make the Mochi: Combine glutinous rice flour and water in a bowl. Mix until smooth, then cook the mixture in a microwave or on a stovetop for about 5–7 minutes until it becomes thick and stretchy. Stir every 2 minutes while microwaving or continuously stir if using the stovetop.
2. Shape the Mochi: Once the dough has cooled slightly, divide it into two portions, one larger than the other. Dust your hands with cornstarch and shape the larger portion into a round, thick base for the bottom layer. Shape the smaller portion into a slightly smaller ball for the top layer.
3. Assemble the Kagami Mochi: Stack the two pieces of mochi, one on top of the other, to create the traditional Kagami Mochi shape. If desired, add fillings such as red bean paste or chestnut in the center of the larger piece.
4. Prepare the Syrup: In a small saucepan, combine the dark brown sugar and soy sauce. Heat until the sugar has dissolved, then remove from heat.
5. Serve and Enjoy: Drizzle the syrup over the Kagami Mochi, and enjoy the cake with a cup of green tea.

Kagami Mochi is not only a delicious treat but also a representation of prosperity and good fortune in Japanese culture. By enjoying this mochi, you can embrace the traditions of the New Year and reflect on the hope for a year of happiness and health. The combination of chewy mochi with a savory-sweet syrup makes it a comforting dessert perfect for family gatherings, while also bringing the warmth of Japanese heritage into your home.

Osechi Mochi New Year Cake

Osechi Mochi is a festive rice cake often enjoyed during the Japanese New Year. It combines the traditional chewy texture of mochi with a hint of savory flavors, making it a perfect addition to any New Year’s celebration. Traditionally, Osechi Mochi is part of the osechi-ryori (traditional New Year’s meal) and is filled with different ingredients symbolizing wealth, happiness, and longevity. This variation offers a sweet-savory twist that will become a beloved tradition in your home as you ring in the New Year.

Ingredients:

• 2 cups glutinous rice flour
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1/4 cup red bean paste or chestnut paste
• Fresh pine leaves or edible flower petals for garnish (optional)

Instructions:

1. Make the Mochi Dough: In a mixing bowl, combine the glutinous rice flour, sugar, and water. Stir until the mixture is smooth. Place it in a heatproof dish or bowl and steam it over medium heat for about 20 minutes until it becomes firm and elastic. Stir every 5 minutes during the steaming process.
2. Shape the Mochi: Once the mochi is cool enough to handle, dust your hands with cornstarch and divide the dough into smaller portions. Roll each portion into a ball or flatten them into discs.
3. Add Filling: For a savory twist, place a small amount of sweet red bean paste or chestnut paste in the center of each mochi disc and seal it shut. Alternatively, you can leave the mochi plain if you prefer a simpler version.
4. Steam the Filled Mochi: Steam the filled mochi for an additional 10 minutes to ensure they are fully cooked.
5. Serve and Garnish: Once cooled, serve the mochi with a garnish of fresh pine leaves or edible flower petals, symbolizing good luck and health for the year.

Osechi Mochi New Year Cake represents an exciting way to bring traditional Japanese flavors to your celebration. The combination of soft, chewy mochi and sweet fillings delivers a treat that is both symbolic and delicious. Whether served as part of the traditional New Year’s meal or on its own, Osechi Mochi brings blessings of wealth, longevity, and happiness. Make this dish a part of your New Year’s traditions for a year filled with prosperity and sweet moments.

Kashiwa Mochi New Year Cake

Kashiwa Mochi is a beloved Japanese cake made with sweet, sticky rice and filled with red bean paste, wrapped in an oak leaf. This cake is traditionally eaten during the New Year to symbolize the wish for strong family bonds and the passing down of traditions from one generation to the next. The oak leaf wrapping also represents the desire for strength and longevity, making Kashiwa Mochi a perfect treat to kick off the New Year.

Ingredients:

• 1 1/2 cups glutinous rice flour
• 1/2 cup water
• 1/4 cup sugar
• 1/2 cup sweet red bean paste
• 5-6 fresh oak leaves (or substitute with other edible leaves)
• Cornstarch (for dusting)

Instructions:

1. Prepare the Mochi Dough: In a mixing bowl, combine glutinous rice flour, sugar, and water. Stir until the dough becomes smooth and well-mixed.
2. Steam the Dough: Place the mixture in a heatproof dish and steam it for 15–20 minutes, stirring occasionally to ensure the dough thickens and becomes sticky.
3. Shape the Mochi: After steaming, allow the dough to cool slightly. Dust your hands with cornstarch and divide the dough into small portions. Roll each portion into a ball and then flatten them into discs.
4. Add the Filling: Place a spoonful of sweet red bean paste in the center of each mochi disc and carefully fold the dough around the paste, pinching the edges to seal it into a small dumpling.
5. Wrap in Oak Leaves: Wrap each filled mochi with a fresh oak leaf, securing the cake inside the leaf to keep it fresh. If you cannot find oak leaves, you can substitute them with other edible leaves like sakura or grape leaves.
6. Serve: Let the Kashiwa Mochi sit for a few hours to let the flavors settle before serving.

Kashiwa Mochi is not just a delicious cake; it’s a symbol of Japanese tradition and values, such as family strength and the continuity of life. The oak leaf wrapping adds a unique touch to this sweet and chewy dessert, offering a balance of textures and flavors. Enjoy Kashiwa Mochi as part of your New Year’s feast, and savor the tradition and meaning behind every bite, as it embodies wishes for health, longevity, and unity.

Anko Mochi New Year Cake

Anko Mochi is a traditional Japanese cake made from glutinous rice filled with sweet red bean paste. This simple yet flavorful dessert is commonly enjoyed during the New Year and is loved for its chewy texture and the deep, natural sweetness of the red bean paste. Anko Mochi can be customized with a variety of fillings and toppings, but its most common and beloved version remains the classic red bean filling, making it an essential part of New Year’s celebrations in Japan.

Ingredients:

• 1 1/2 cups glutinous rice flour
• 1/4 cup sugar
• 1/2 cup water
• 1/2 cup sweet red bean paste (anko)
• Cornstarch (for dusting)

Instructions:

1. Make the Mochi Dough: In a bowl, combine the glutinous rice flour and sugar. Gradually add water to the mixture, stirring until smooth.
2. Steam the Dough: Transfer the mixture to a heatproof bowl and steam for 15–20 minutes, stirring occasionally, until the dough becomes sticky and translucent.
3. Shape the Mochi: Dust your hands with cornstarch to prevent sticking. Take a small portion of the mochi and flatten it into a disc. Place a spoonful of sweet red bean paste in the center, then carefully fold the dough around the filling and seal it shut.
4. Serve: Once all the mochi is formed, dust the finished pieces with more cornstarch to prevent them from sticking together. Serve them fresh or store them in the refrigerator for later enjoyment.

Anko Mochi New Year Cake is the perfect combination of chewy, slightly sweet mochi with the rich, earthy flavors of red bean paste. This simple yet comforting dessert has been passed down through generations in Japan as a symbol of good fortune and prosperity. Serve it as part of your New Year’s celebration, and let the sweet flavor of the red bean paste bring peace, joy, and happiness to your home for the year ahead.

Kibi Dango New Year Cake

Kibi Dango, also known as “millet dumplings,” are chewy rice flour cakes made with millet, sugar, and syrup. They are a popular sweet snack in Japan and are often served during New Year celebrations for their simplicity and satisfying texture. The New Year version of Kibi Dango is typically decorated with colorful edible coatings or syrup, symbolizing good fortune and joy for the upcoming year. These chewy, mildly sweet cakes are perfect for serving guests or as a special treat during family gatherings.

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup millet flour (or substitute with cornstarch)
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons honey or syrup (optional, for extra sweetness)
• Food coloring (optional, for decoration)

Instructions:

1. Prepare the Dough: In a bowl, combine glutinous rice flour, millet flour, and sugar. Gradually add water and mix until the dough becomes smooth and pliable.
2. Steam the Mixture: Place the dough mixture into a heatproof dish, cover, and steam for 15–20 minutes, stirring occasionally to prevent clumps from forming.
3. Shape the Dango: Once steamed and cooled, take small portions of the dough and roll them into balls, about 1 inch in diameter. If you wish, you can add a few drops of food coloring to the dough before rolling it into the balls to create a festive, colorful look.
4. Coat the Dango: For extra flavor, you can coat the dango with powdered sugar, matcha powder, or syrup, depending on your preference.
5. Serve: Serve the Kibi Dango at room temperature, arranged on a plate or as a part of your New Year’s spread.

Kibi Dango is a fun, chewy treat that offers a satisfying bite and a delicate sweetness. Perfect for any New Year’s celebration, these little millet cakes can be personalized with various coatings, such as syrup or powdered sugar, to add extra layers of flavor. Whether served to guests or enjoyed with family, Kibi Dango will bring joy and a sweet touch to your New Year festivities. Its simplicity and deliciousness make it a perfect way to usher in a new year full of sweetness and blessings.

Yatsuhashi New Year Cake

Yatsuhashi is a famous sweet from Kyoto, made from a mixture of glutinous rice flour and sugar, often flavored with cinnamon and served in thin, delicate sheets. It can be enjoyed in two forms—one as a crisp cookie and the other as soft, chewy, and rolled with sweet red bean paste. Yatsuhashi is often used in New Year’s celebrations to symbolize good fortune and is traditionally given as a gift during this season. This chewy version, combined with the rich flavor of red bean paste, makes for a perfect sweet cake to bring into the New Year.

Ingredients:

• 1 1/2 cups glutinous rice flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup water
• 1/2 cup sweet red bean paste (anko)
• Cornstarch (for dusting)

Instructions:

1. Make the Yatsuhashi Dough: In a mixing bowl, combine the glutinous rice flour, sugar, and ground cinnamon. Gradually add water and stir until the mixture becomes smooth and slightly runny.
2. Steam the Dough: Transfer the mixture to a heatproof dish and steam for about 20 minutes until the dough is firm and sticky.
3. Shape the Yatsuhashi: Once the dough has cooled, dust your hands and the countertop with cornstarch. Take small portions of the dough and roll them out into thin rectangular sheets.
4. Add the Filling: Place a spoonful of sweet red bean paste in the center of each sheet and roll the dough around the paste, creating a thin cylinder.
5. Serve: Dust the rolled Yatsuhashi with more cornstarch to prevent them from sticking. Let them sit for a few hours to set before serving.

Yatsuhashi New Year Cake is a soft, chewy treat that combines the sweet and aromatic flavor of cinnamon with the rich taste of red bean paste. Its delicate texture and flavors make it an ideal dessert for the New Year, symbolizing good fortune and happiness. With its soft, melt-in-your-mouth consistency, Yatsuhashi is not just a treat, but a piece of Japanese tradition to welcome in the New Year.

Kakimochi New Year Cake

Kakimochi is a traditional Japanese New Year cake made from roasted rice cakes that have been lightly flavored and often served with various toppings, such as sweet syrup, sesame seeds, or seaweed. This cake is symbolic of longevity and good fortune, as rice has long been a staple of Japanese cuisine, representing wealth and sustenance. Kakimochi is a light and crispy dessert that pairs well with green tea and is often served during the New Year’s holiday to bring happiness and prosperity to the household.

Ingredients:

• 2 cups glutinous rice
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• Roasted sesame seeds or seaweed for garnish (optional)

Instructions:

1. Cook the Rice: Rinse the glutinous rice until the water runs clear, then cook it according to the package instructions, making sure it’s sticky and well-cooked.
2. Mash the Rice: Once the rice has cooled slightly, mash it in a large bowl until it becomes smooth and sticky. Add the sugar, soy sauce, and salt, then mix well.
3. Shape the Mochi: Dust your hands with cornstarch or flour to prevent sticking, then divide the rice mixture into small portions and shape them into small rectangular cakes or round discs.
4. Roast the Rice Cakes: Lightly toast the rice cakes on a griddle or in a dry skillet over medium heat until they turn golden brown and crispy on the outside, flipping occasionally to ensure even roasting.
5. Serve: Serve the Kakimochi with a sprinkle of roasted sesame seeds or crushed seaweed for extra flavor. Enjoy with green tea for a traditional New Year’s snack.

Kakimochi is a delightful and crispy treat that adds texture and richness to any New Year’s celebration. It’s a simple yet flavorful cake that captures the essence of Japanese tradition, with the combination of sweet and savory flavors representing harmony and balance for the coming year. With its crunchy texture and subtle taste, Kakimochi is the perfect snack to share with friends and family, bringing good fortune and prosperity as you ring in the New Year.

Zoni New Year Soup Cake

Zoni is a traditional Japanese New Year soup that features rice cakes (mochi) immersed in a savory broth, often flavored with soy sauce, miso, or dashi. It is a central dish in Japanese New Year’s celebrations and symbolizes longevity, as the rice cakes represent the passing of time. Zoni varies by region, with different ingredients and broths, but the mochi remains the key ingredient. This warm, comforting dish is perfect for enjoying during the cold winter season, bringing families together to celebrate the start of a new year.

Ingredients:

• 1 pack of mochi (soft rice cakes)
• 6 cups dashi stock (or chicken broth)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon sugar
• 2–3 shiitake mushrooms, sliced
• 1/2 cup spinach or other leafy greens
• 1 small carrot, sliced into thin rounds
• 1/4 cup kamaboko (fish cake), sliced (optional)
• Garnishes: mitsuba (Japanese parsley) or sliced green onions

Instructions:

1. Prepare the Mochi: If using pre-packaged mochi, soak it in warm water for a few minutes to soften it. If fresh mochi is used, toast it lightly in a skillet until slightly puffy and golden.
2. Make the Soup Base: In a large pot, bring the dashi stock (or chicken broth) to a simmer. Add the soy sauce, mirin, and sugar, stirring to combine.
3. Add Vegetables and Fish Cake: Add the sliced mushrooms, carrots, and kamaboko (if using) into the pot and simmer for 5-10 minutes until the vegetables soften.
4. Add the Mochi: Gently place the prepared mochi into the pot and allow it to heat through in the broth for about 5 minutes. The mochi should soften and become chewy as it absorbs the broth.
5. Finish the Soup: Add the spinach or other leafy greens and cook until wilted. Taste the broth and adjust seasoning with additional soy sauce or salt, if necessary.
6. Serve: Ladle the soup into individual bowls, garnishing with mitsuba or green onions. Serve hot as part of your New Year’s meal.

Zoni is a comforting and flavorful soup that plays an integral role in Japanese New Year celebrations. The soft mochi and savory broth create a warming dish that symbolizes health and prosperity for the year ahead. Each family may have its own variation of Zoni, but the underlying tradition remains the same—to welcome the new year with a bowl of good fortune and happiness. Whether enjoyed with family or served at a New Year’s gathering, Zoni is a must-try dish to usher in a year of abundance and blessings.

Kurikinton New Year Cake

Kurikinton is a sweet, mashed chestnut cake often served during New Year’s in Japan, as chestnuts symbolize prosperity and wealth. The rich, golden color of the cake represents good fortune and a bright future, while its sweetness embodies joy and happiness. Kurikinton is typically made with chestnut puree and sweet potato or pumpkin, creating a smooth and velvety texture. This dish is usually presented in a decorative mound or small balls to signify good luck and to bring a year of financial success and happiness.

Ingredients:

• 1 cup chestnut puree (or canned chestnut paste)
• 1/2 cup mashed sweet potatoes (or pumpkin)
• 2 tablespoons sugar
• 1 tablespoon honey (optional, for extra sweetness)
• Pinch of salt
• Fresh chestnuts (optional, for garnish)

Instructions:

1. Prepare the Sweet Potatoes: Peel and steam the sweet potatoes (or pumpkin) until soft. Mash them thoroughly until smooth, removing any lumps.
2. Mix the Chestnut Paste: In a large bowl, combine the chestnut puree with the mashed sweet potatoes, adding sugar and honey. Stir to combine until smooth.
3. Flavor the Mixture: Add a pinch of salt to enhance the sweetness and adjust the flavor to taste. If the mixture is too thick, add a tiny bit of water or chestnut syrup to reach your desired consistency.
4. Shape the Kurikinton: Form the chestnut mixture into small balls or mounds, each about the size of a golf ball. You can also create a decorative mound for a traditional presentation.
5. Garnish and Serve: If using, place a fresh chestnut on top of each piece for garnish. Serve chilled or at room temperature as part of your New Year’s feast.

Kurikinton is a rich, decadent treat that represents prosperity and wealth in the Japanese New Year tradition. The smooth texture of chestnut and sweet potato (or pumpkin) is both comforting and celebratory, making it a perfect addition to the New Year’s table. Its vibrant golden hue adds a festive touch, while its symbolism of abundance makes it a beloved dish for ushering in good fortune. Whether presented in small portions or as a grand centerpiece, Kurikinton is a delicious and meaningful treat for the New Year.

Kagami Mochi New Year Cake

Kagami Mochi is a traditional Japanese New Year cake consisting of two stacked round rice cakes (mochi) topped with a bitter orange (daidai) and often displayed as part of the New Year’s decorations. The round shape of the mochi symbolizes the passing of time, while the bitter orange represents longevity. Traditionally, Kagami Mochi is not eaten until after the New Year’s festivities, as it is believed to contain the spirit of the new year and bring blessings. The cakes are later broken into smaller pieces and used in dishes like Zoni soup.

Ingredients:

• 1 pack of glutinous rice (for making mochi) or pre-made mochi
• 1 small bitter orange (daidai) or mandarin orange
• Sugar (optional, for dusting)

Instructions:

1. Make the Mochi: If you are making your own mochi, cook the glutinous rice according to the package directions, then pound it until it becomes a smooth, sticky dough. If you are using pre-made mochi, skip to the next step.
2. Shape the Mochi: Form the mochi into two round cakes—one larger and one smaller. The larger cake will form the base, and the smaller cake will sit on top.
3. Stack the Mochi: Stack the two mochi cakes, with the larger one on the bottom and the smaller one on top, slightly off-center. This creates the signature appearance of Kagami Mochi.
4. Garnish with Orange: Place the bitter orange (or mandarin) on top of the smaller mochi cake. If you like, dust the mochi with sugar for added sweetness and visual appeal.
5. Display: Place the Kagami Mochi on a special plate or New Year’s altar, where it will be kept as a decoration for the holiday.

Kagami Mochi is a symbolic and beautiful part of New Year’s celebrations in Japan. The stacked rice cakes are a representation of time’s passage, while the bitter orange signifies longevity and good fortune. Although not traditionally eaten until after the New Year’s holiday, Kagami Mochi carries deep cultural meaning and brings blessings for the year ahead. When broken and shared with loved ones after the holiday, it is a reminder of unity and renewal, marking the beginning of a prosperous new year.

Tachiwaki New Year Cake

Tachiwaki is a traditional Japanese New Year cake that features layers of rice cakes (mochi) in a cylindrical shape. The cake’s name is derived from the practice of stacking and tying the mochi to create a symbolic form representing longevity, good health, and the passing of time. The design of Tachiwaki is meant to symbolize the continuous cycle of life and the hope for a prosperous year. This cake is often presented during New Year’s ceremonies and is made with various fillings such as red bean paste, sweetened chestnuts, or even fruit. The soft, chewy texture and flavorful fillings make it a festive treat to enjoy.

Ingredients:

• 1 pack of glutinous rice (for making mochi) or pre-made mochi
• 1/2 cup sweetened red bean paste (anko)
• 1/4 cup sweet chestnut paste (kurigoma)
• 1/4 cup fresh fruits (optional, such as berries or citrus segments)
• Sugar (for dusting)

Instructions:

1. Make the Mochi: If making your own mochi, cook the glutinous rice as per the package instructions, then pound it into a sticky dough. Alternatively, use pre-made mochi for a quicker version.
2. Shape the Mochi: Divide the mochi dough into several small portions. Flatten each portion into a disc.
3. Fill the Mochi: Place a spoonful of sweetened red bean paste or chestnut paste in the center of each mochi disc. If using fruit, add a few pieces of fresh fruit for a refreshing contrast.
4. Form the Layers: Stack the mochi discs on top of each other, pressing them lightly to form a cylinder. Continue layering until the cake reaches the desired height.
5. Tie the Cake: Once the layers are stacked, use a thin strip of decorative string or ribbon to tie the cake together securely.
6. Serve: Dust the finished cake with a light layer of sugar for a touch of sweetness and serve chilled or at room temperature.

Tachiwaki is a visually stunning and meaningful Japanese New Year cake that celebrates the passing of time and the promise of a prosperous year ahead. The layered mochi, filled with sweetened red bean paste or chestnuts, provides a delicious contrast of flavors and textures, making it an enjoyable treat for New Year’s celebrations. The act of tying the layers together further emphasizes the importance of unity and longevity, making this cake a cherished part of the holiday season. Whether enjoyed with family or served at a special event, Tachiwaki adds a touch of tradition and sweetness to the New Year’s festivities.

Osechi Mochi Cake

Osechi is the traditional Japanese New Year’s feast, featuring an assortment of symbolic foods that are meant to bring prosperity, health, and happiness. Osechi Mochi Cake is a creative take on the classic mochi, combining the chewy, sticky rice cake with the colorful ingredients often found in Osechi dishes. This cake is layered with sweet red beans, pickled vegetables, and even small fish, creating a festive and symbolic cake that mirrors the Osechi spirit. The cake is often served in a decorative manner, making it an elegant and meaningful addition to the New Year’s table.

Ingredients:

• 1 pack of glutinous rice (for making mochi) or pre-made mochi
• 1/2 cup sweetened red bean paste (anko)
• 1/4 cup pickled vegetables (such as pickled radish or ginger)
• 1/4 cup small dried fish (optional)
• 1 tablespoon sugar (for sweetness)
• Gold leaf or edible flowers (for decoration)

Instructions:

1. Prepare the Mochi: Cook the glutinous rice according to package instructions, then pound it into a sticky dough. If using pre-made mochi, skip this step.
2. Layer the Mochi: Roll out the mochi dough into thin sheets and layer them in a small baking dish or cake pan. Press them down firmly to create a smooth base.
3. Fill with Red Bean Paste: Spread a layer of sweetened red bean paste (anko) over the mochi, then add a layer of pickled vegetables or small dried fish if desired for added flavor and symbolism.
4. Repeat the Layers: Continue layering the mochi, red bean paste, and vegetables until the cake reaches the desired height.
5. Decorate: Top the cake with a gold leaf for an elegant touch or edible flowers to add color and festivity.
6. Serve: Chill the Osechi Mochi Cake in the refrigerator before serving. Slice into pieces and serve as part of your New Year’s spread.

Osechi Mochi Cake is a unique and celebratory twist on the traditional mochi, incorporating elements of Osechi cuisine for added meaning and flair. The combination of sweet, savory, and tangy ingredients creates a layered flavor profile that captures the essence of Japanese New Year’s symbolism. The mochi’s chewy texture and vibrant colors make it a visually striking and delicious dish to serve during the holiday. Whether enjoyed with family or served as part of a larger Osechi feast, this cake brings together tradition, celebration, and good fortune for the coming year.

Taiyaki New Year Cake

Taiyaki is a beloved Japanese fish-shaped cake filled with sweet red bean paste. Typically enjoyed as a street food snack, it can also be adapted into a special New Year’s cake. This Taiyaki New Year Cake features the classic fish-shaped design and is filled with symbolic ingredients like sweet red bean paste, chestnut puree, or even matcha cream. The fish shape itself is symbolic of good fortune, as the word “tai” (鯛) is associated with prosperity and success. This cake is perfect for those who want a fun and festive dessert to celebrate the New Year.

Ingredients:

• 1 box of taiyaki batter mix (or pancake mix)
• 1/2 cup sweet red bean paste (anko)
• 1/4 cup chestnut puree (optional)
• 1 tablespoon matcha powder (optional)
• Butter or oil for greasing the mold

Instructions:

1. Prepare the Batter: Follow the instructions on the taiyaki batter mix (or make your own pancake batter by mixing flour, eggs, milk, and sugar). Add a tablespoon of matcha powder to the batter for a unique flavor, or leave it out for a traditional taste.
2. Grease the Mold: Heat a taiyaki fish-shaped mold over medium heat and grease it lightly with butter or oil to prevent sticking.
3. Fill the Mold: Pour a small amount of batter into the mold, then add a spoonful of sweet red bean paste and chestnut puree (if using) in the center. Cover with more batter until the mold is full.
4. Cook the Cake: Close the mold and cook the cake for about 3-4 minutes on each side, flipping carefully to ensure even cooking. The cake should be golden brown and crispy on the outside.
5. Serve: Allow the taiyaki cake to cool slightly before serving. Decorate with powdered sugar or edible decorations if desired.

The Taiyaki New Year Cake is a fun and festive way to enjoy the flavors of the season while honoring Japanese traditions. The fish shape brings prosperity and success for the new year, while the sweet fillings evoke feelings of comfort and joy. This cake can be a delightful treat for family gatherings, offering both a symbolic and delicious way to ring in the new year. Whether enjoyed as a playful dessert or as a part of your New Year’s spread, the Taiyaki New Year Cake is sure to bring good fortune to all who partake.

Note: More recipes are coming soon!