35+ Traditional New Years Japanese Dinner Recipes You Need to Try

New Year’s in Japan is one of the most anticipated and culturally significant times of the year, marked by a rich culinary tradition that symbolizes prosperity, health, and happiness.

The Japanese New Year’s dinner, also known as osechi-ryori, is a colorful and flavorful spread filled with various dishes, each carrying deep meanings for the year ahead.

From savory soups and rice cakes to sweet chestnut purees, these dishes are designed to bring good fortune, longevity, and wealth to those who partake in them.

Whether you’re looking to create a traditional Japanese New Year’s feast or simply wish to explore the delicious flavors of Japan during this special time, this list of 35+ New Year’s Japanese dinner recipes will inspire you to celebrate with authenticity and flavor.

In this article, we’ll walk you through a wide variety of dishes—from hearty stews and soups to delicate rice cakes and sweets—that will elevate your New Year’s celebration.

Each recipe carries its own symbolism, making every bite a meaningful and festive part of your holiday feast.

Let’s dive into the rich world of Japanese New Year’s cuisine and make this year’s celebration one to remember.

35+ Traditional New Years Japanese Dinner Recipes You Need to Try

The New Year’s celebration in Japan is steeped in tradition, and the dishes served during this time are more than just delicious—they carry profound meanings that reflect the hopes for a prosperous, healthy, and joyous year ahead.

Whether you choose to serve osechi-ryori for an authentic experience or mix and match these dishes for a unique celebration, the flavors, colors, and symbolism behind each recipe are sure to make your New Year’s dinner memorable.

With over 35 recipes to choose from, you’ll be able to bring a touch of Japanese culture and delicious tradition to your home, creating a meal that’s full of warmth, meaning, and festive cheer.

New Year’s Osechi Ryori: Traditional Japanese New Year Feast

Osechi Ryori is a collection of traditional Japanese dishes prepared for the New Year. Each dish has symbolic meaning to bring good fortune, happiness, and prosperity. The foods are typically served in a stacked bento box known as jubako, making it not only a delicious meal but also a festive centerpiece for the New Year celebration.

• Ingredients:
  • Kuromame (sweet black soybeans)
  • Kazunoko (herring roe)
  • Tazukuri (sweet dried sardines)
  • Kurikinton (sweet mashed chestnuts and sweet potato)
  • Ebi no Umami (shrimp with a savory glaze)
  • Datemaki (sweet rolled omelette)
• Instructions:
  1. Prepare Kuromame by simmering black soybeans with sugar, soy sauce, and a bit of salt until they are tender and slightly sweet.
  2. Kazunoko is typically lightly pickled and served to symbolize fertility and a prosperous family.
  3. Prepare Tazukuri by stir-frying dried sardines with soy sauce and sugar to create a sweet and savory snack. This represents a bountiful harvest.
  4. For Kurikinton, steam sweet potatoes and mash them, adding sugar and chestnuts to make a smooth, sweet mixture.
  5. Cook shrimp, then glaze them with a mixture of soy sauce, mirin, and sugar to create Ebi no Umami, which symbolizes longevity.
  6. To make Datemaki, whisk eggs with sugar and rolled omelette seasoning, then cook in a thin layer and roll up for a soft, sweet omelette.

Osechi Ryori is a quintessential part of Japanese New Year celebrations, combining delicious flavors and cultural symbolism. Each dish tells a story of prosperity, health, and happiness, and the tradition of sharing these dishes with loved ones brings people together in celebration. Whether enjoyed in the traditional jubako or on a simple plate, this meal is a beautiful way to welcome the New Year with joy and good fortune.

New Year’s Ozoni: Japanese Mochi Soup

Ozoni is a traditional Japanese soup enjoyed on New Year’s Day, typically featuring mochi (rice cakes) in a savory broth. The soup varies by region, but the key elements remain the same—mochi and a flavorful broth. It’s a comforting dish that is believed to bring good health and happiness in the New Year.

• Ingredients:
  • 2 pieces of mochi (Japanese rice cakes)
  • 4 cups dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2 cup daikon radish, thinly sliced
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup spinach, blanched
  • 1 egg (optional)
  • Sliced kamaboko (fish cake) for garnish
• Instructions:
  1. Begin by preparing the dashi stock—either use instant dashi or make it from scratch by boiling kombu (seaweed) and bonito flakes.
  2. Bring the stock to a simmer, then add soy sauce and mirin to enhance the flavor.
  3. In a separate pot, lightly toast the mochi in a dry pan or grill it until it puffs up and turns golden.
  4. Add the daikon, carrots, and any additional vegetables to the simmering stock, cooking until they are tender but still slightly crisp.
  5. Once the vegetables are cooked, add the spinach and allow it to wilt in the hot broth.
  6. If desired, gently drop in an egg and allow it to poach until the whites are set but the yolk remains runny.
  7. To serve, place the toasted mochi in a bowl, pour the hot broth over it, and garnish with kamaboko slices for a traditional touch.

Ozoni is a comforting and flavorful way to start the New Year. The chewy mochi paired with the warm broth offers a nourishing and heartwarming experience. The soup’s variety of ingredients symbolizes abundance, good health, and longevity. Whether served in a simple home kitchen or at a larger family gathering, Ozoni brings good fortune and joy to all who partake in it.

New Year’s Chirashi Sushi: Colorful Japanese Rice Bowl

Chirashi sushi, or “scattered sushi,” is a vibrant and flavorful dish often served during New Year’s celebrations in Japan. It’s a versatile, non-roll version of sushi that incorporates a colorful array of sashimi, vegetables, and pickled ingredients over a bed of seasoned sushi rice. It’s a visually striking dish that embodies the spirit of abundance and celebration.

• Ingredients:
  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 pound sushi-grade fish (tuna, salmon, and shrimp), thinly sliced
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup shiitake mushrooms, sautéed
  • 1/4 cup pickled ginger
  • 1/4 cup shredded nori (seaweed)
  • 1 boiled egg, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
• Instructions:
  1. Begin by rinsing the sushi rice thoroughly in cold water to remove excess starch, then cook it according to the package instructions.
  2. While the rice is cooking, prepare the seasoning by mixing rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.
  3. Once the rice is cooked, transfer it to a large bowl and pour the seasoned vinegar over it. Stir gently to combine and allow the rice to cool to room temperature.
  4. Prepare the toppings by slicing the fish, cucumber, and sautéing shiitake mushrooms.
  5. Assemble the chirashi sushi by placing the cooled rice in a large shallow bowl. Scatter the fish, cucumber, mushrooms, and pickled ginger evenly over the rice.
  6. Garnish with sliced boiled egg, shredded nori, and sesame seeds for added texture and flavor.

Chirashi sushi is a beautiful and delicious way to celebrate the New Year. Its colorful presentation is a feast for the eyes, and the combination of fresh fish, crunchy vegetables, and the savory-sweet sushi rice makes it a well-balanced and satisfying meal. Each bite is a taste of abundance and happiness, making Chirashi sushi the perfect dish for ringing in the New Year with good fortune and culinary delight.

New Year’s Tai (Red Snapper) with Sweet Soy Sauce

In Japan, tai (red snapper) is considered a symbol of happiness and good fortune, making it a must-have dish for New Year’s celebrations. Served with a sweet soy sauce glaze, this dish is not only delicious but also embodies wishes for a prosperous year ahead. The red color of the fish represents celebration and joy, making it a perfect centerpiece for the holiday meal.

• Ingredients:
  • 1 whole red snapper (about 2-3 pounds), cleaned and scaled
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 2 slices ginger, thinly sliced
  • 1 tablespoon sesame oil
  • 2 spring onions, finely chopped (for garnish)
  • 1 lemon, sliced (for garnish)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Rinse the red snapper under cold water and pat dry with paper towels.
  3. In a small bowl, combine the soy sauce, mirin, sake, and sugar, stirring until the sugar dissolves. Add the ginger slices to this mixture.
  4. Heat sesame oil in a large ovenproof pan over medium heat, then place the fish into the pan. Sear the fish for 2-3 minutes on each side until lightly browned.
  5. Pour the sweet soy sauce mixture over the fish, ensuring it is evenly coated. Cover the pan with aluminum foil.
  6. Roast the fish in the oven for 20-25 minutes or until the flesh is tender and cooked through.
  7. Garnish the fish with chopped spring onions and lemon slices before serving.

This traditional tai with sweet soy sauce glaze is the perfect dish to bring luck and joy to your New Year’s celebration. The rich flavors of the red snapper, combined with the sweet and savory sauce, create a delicious balance that will be enjoyed by all. Whether you’re serving it as part of an Osechi spread or as the star of the meal, this dish captures the spirit of New Year’s and promises good fortune for the year to come.

New Year’s Koya Tofu with Vegetables

Koya Tofu, or freeze-dried tofu, is a staple in many Japanese New Year’s meals. It’s light, nutritious, and versatile, often served in stews or simmered in savory broths. Paired with seasonal vegetables and a flavorful soy-based broth, Koya Tofu is a warming dish that represents stability and endurance—perfect for starting a fresh year with strength and vitality.

• Ingredients:
  • 4 pieces of Koya tofu (freeze-dried tofu)
  • 1 carrot, cut into thin rounds
  • 1 daikon radish, sliced
  • 1/2 cup shiitake mushrooms, sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 teaspoons sugar
  • 4 cups dashi stock
  • 2 spring onions, chopped for garnish
• Instructions:
  1. Rehydrate the Koya tofu by placing it in a bowl of warm water for about 20 minutes until it softens. Once rehydrated, squeeze out excess water and cut it into bite-sized pieces.
  2. In a large pot, bring the dashi stock to a simmer. Add soy sauce, mirin, sake, and sugar, stirring to combine.
  3. Add the sliced carrots, daikon, and shiitake mushrooms to the pot. Simmer for about 10 minutes, or until the vegetables are tender.
  4. Gently add the rehydrated Koya tofu to the pot, cooking for an additional 5-10 minutes until the tofu absorbs the flavors of the broth.
  5. Taste and adjust seasoning as needed, adding more soy sauce or sugar to balance the flavors.
  6. Garnish with chopped spring onions before serving.

Koya Tofu with vegetables is a deeply comforting and nourishing dish, perfect for the New Year. The tofu absorbs the savory broth, while the vegetables add color and nutrition. This dish not only tastes great but also symbolizes endurance and perseverance—qualities that are especially meaningful as you embark on the new year. It’s a beautiful, wholesome addition to your New Year’s feast, sure to provide warmth and strength throughout the season.

New Year’s Namasu: Pickled Daikon and Carrot Salad

Namasu is a refreshing and tangy pickled salad that is often served during New Year’s celebrations. Made from thinly sliced daikon radish and carrot, it’s typically seasoned with rice vinegar, sugar, and salt. This dish provides a contrast to the richer foods traditionally enjoyed during the holiday, offering a light and crisp bite that cleanses the palate.

• Ingredients:
  • 1/2 daikon radish, peeled and julienned
  • 1/2 carrot, peeled and julienned
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon soy sauce (optional)
  • 1 tablespoon sesame seeds (for garnish)
• Instructions:
  1. Prepare the daikon radish and carrot by peeling them and cutting them into thin julienne strips.
  2. In a bowl, combine the rice vinegar, sugar, salt, and soy sauce (if using). Stir until the sugar and salt dissolve completely.
  3. Add the julienned vegetables to the bowl and toss them in the vinegar mixture, ensuring they are well coated.
  4. Let the vegetables marinate in the fridge for at least 30 minutes, or preferably a few hours, to allow the flavors to meld together.
  5. Before serving, garnish with sesame seeds for a bit of crunch and a touch of flavor.

Namasu is a bright and refreshing dish that brings a touch of acidity to balance out the richness of other New Year’s foods. The daikon radish and carrot not only offer a crisp texture but also vibrant color, symbolizing good health and longevity. This dish is a perfect addition to your holiday spread, offering a delightful contrast and cleansing the palate after heavier dishes.

New Year’s Ozoni: Mochi Soup with Vegetables

Ozoni is a traditional Japanese soup served during New Year’s celebrations, known for its comforting combination of mochi (pounded rice cakes) and a rich, savory broth. Each region in Japan has its own variation of this dish, but it typically includes seasonal vegetables and sometimes meat or fish. Ozoni is enjoyed as a symbol of good health, longevity, and a fresh start in the new year.

• Ingredients:
  • 4 pieces of square mochi (glutinous rice cakes)
  • 4 cups dashi stock
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1/2 cup daikon radish, sliced
  • 1/2 carrot, sliced
  • 2 shiitake mushrooms, sliced
  • 2 spinach leaves (or other leafy greens)
  • 1/2 cup chicken or fish (optional)
  • 1 tablespoon green onions, chopped (for garnish)
• Instructions:
  1. In a pot, bring the dashi stock to a simmer. Add soy sauce, mirin, and sake, stirring to combine.
  2. Add the sliced daikon, carrot, and shiitake mushrooms to the broth, simmering for 10-15 minutes until the vegetables are tender.
  3. If using meat or fish, add it to the pot at this stage and cook until done.
  4. While the vegetables are simmering, grill or toast the mochi until golden brown on both sides.
  5. Add the spinach leaves to the soup in the last minute of cooking to wilt them gently.
  6. Place a piece of toasted mochi in each bowl, then ladle the soup with vegetables and broth over the mochi.
  7. Garnish with chopped green onions and serve hot.

Ozoni is a beloved New Year’s dish that brings warmth and nourishment to the soul. The chewy mochi absorbs the flavors of the savory broth, making each spoonful a comforting treat. The variety of vegetables adds vibrant color and texture, while the addition of spinach signifies renewal and vitality. This hearty soup is not only delicious but also symbolic of starting the year with strength and good fortune.

New Year’s Chikuzen-ni: Simmered Chicken and Vegetables

Chikuzen-ni is a flavorful and colorful simmered dish made with chicken, root vegetables, and shiitake mushrooms. Often served during New Year’s, this dish is packed with symbolic meaning—chicken represents prosperity, and the vegetables (like lotus root and taro) signify stability and the wish for a grounded and successful year. It’s a dish that combines umami-rich flavors with a delightful variety of textures.

• Ingredients:
  • 2 chicken thighs, boneless and cut into bite-sized pieces
  • 1/2 cup lotus root, peeled and sliced
  • 1/2 cup taro root, peeled and cubed
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 carrot, sliced into rounds
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 teaspoon sugar
  • 1/2 cup dashi stock
  • 1 tablespoon vegetable oil
• Instructions:
  1. Heat vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides.
  2. Add the lotus root, taro root, carrot, and shiitake mushrooms to the pan, stirring for a couple of minutes.
  3. In a small bowl, mix together the soy sauce, mirin, sake, sugar, and dashi stock. Pour the sauce over the ingredients in the pan.
  4. Cover and simmer on low heat for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
  5. Adjust seasoning to taste by adding more soy sauce or sugar if necessary.
  6. Serve hot, garnished with chopped spring onions if desired.

Chikuzen-ni is a dish that beautifully embodies the spirit of New Year’s with its rich flavors and symbolic ingredients. The tender chicken and earthy vegetables are infused with the savory broth, creating a satisfying meal that is both comforting and nourishing. This dish not only provides a delicious start to the year but also carries wishes for prosperity, stability, and growth in the coming months.

New Year’s Sekihan: Red Bean Rice

Sekihan, or red bean rice, is a festive dish made with sticky rice and adzuki beans, typically served during special occasions like New Year’s. The red color of the beans is symbolic of happiness, good fortune, and protection from evil spirits. This dish is often enjoyed as part of an Osechi spread and represents a wish for a joyful and prosperous year ahead.

• Ingredients:
  • 2 cups glutinous (sweet) rice
  • 1/2 cup adzuki beans
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon sesame seeds (for garnish)
• Instructions:
  1. Rinse the glutinous rice under cold water until the water runs clear.
  2. In a small pot, rinse the adzuki beans and then boil them in water for about 5 minutes. Drain and set aside.
  3. In a rice cooker or pot, combine the glutinous rice, cooked adzuki beans, and water. Add salt and stir to combine.
  4. Cook the rice according to the rice cooker instructions or bring to a boil in a pot, then reduce the heat to low and cover. Let it simmer for 20-25 minutes until the rice is tender and the beans are soft.
  5. Once cooked, let the rice sit, covered, for 10 minutes to firm up.
  6. Before serving, fluff the rice and garnish with sesame seeds for extra flavor and texture.

Sekihan is a beautiful and symbolic dish that adds vibrant color and a touch of sweetness to any New Year’s feast. The combination of sticky rice and adzuki beans creates a unique, comforting texture that is both satisfying and delicious. The dish’s bright red color is not only visually stunning but also represents hopes for a prosperous and joyous year. It’s a wonderful way to start the New Year with a dish that brings both good fortune and a delicious sense of tradition.

New Year’s Tai no Shioyaki: Grilled Sea Bream

Tai no Shioyaki is a traditional Japanese dish made with sea bream, seasoned simply with salt and grilled to perfection. Sea bream is a symbol of good luck and happiness in Japan, often featured in New Year’s celebrations. The crispy skin, tender flesh, and mild, savory flavor of the fish make it a popular and auspicious dish for ringing in the new year. This dish embodies both elegance and simplicity, representing prosperity and a fresh start.

• Ingredients:
  • 2 whole sea bream (about 1.5 lbs each), cleaned and scaled
  • 2 teaspoons sea salt
  • 1 lemon (optional for garnish)
  • 1 tablespoon sesame seeds (optional for garnish)
• Instructions:
  1. Preheat the grill to medium-high heat.
  2. Pat the sea bream dry with a paper towel. Sprinkle the fish inside and out with sea salt, rubbing it gently into the skin and cavity. Let the fish sit for about 10 minutes to absorb the salt.
  3. Once the grill is ready, place the fish directly on the grates. Grill for about 8-10 minutes on each side, or until the skin is crispy and the fish is cooked through. The flesh should flake easily when tested with a fork.
  4. Once done, remove the fish from the grill and allow it to rest for a couple of minutes.
  5. Optional: Squeeze a little lemon juice over the fish for added freshness and sprinkle with sesame seeds for a touch of flavor and garnish.

Tai no Shioyaki is a simple yet flavorful dish that serves as both a feast for the eyes and the stomach. The salty, crispy skin pairs perfectly with the tender, flaky fish, offering a clean and satisfying taste. Beyond its delicious flavor, sea bream symbolizes good luck and success in Japanese culture, making it an ideal dish to serve during the New Year celebration. This grilled fish not only brings festive cheer to the table but also invites prosperity into the new year.

New Year’s Kuromame: Sweet Black Soy Beans

Kuromame is a traditional Japanese New Year’s dish made from black soybeans simmered in a sweet and savory syrup. It’s considered a dish that promotes health and longevity, as the word “mame” means “bean” in Japanese, but it also sounds like “healthy” or “strength.” The sweet soybeans are rich in flavor and are typically served as part of the Osechi, the elaborate New Year’s meal. Eating them is said to bring about the wish for a year of good health and resilience.

• Ingredients:
  • 1 cup dried black soybeans
  • 4 cups water (for soaking)
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup mirin
  • 1 tablespoon sake
  • 1/4 teaspoon salt
• Instructions:
  1. The night before, rinse the black soybeans under cold water and soak them in 4 cups of water. Let them sit overnight.
  2. The next day, drain and rinse the soaked beans. Transfer them to a pot and cover with fresh water. Bring to a boil, then lower the heat and simmer for 1-1.5 hours until the beans are tender. Add water as needed to keep the beans submerged.
  3. Once the beans are tender, add the soy sauce, sugar, mirin, sake, and salt to the pot. Stir gently to combine.
  4. Simmer the beans in the sweet syrup for another 30 minutes to an hour, until the liquid thickens and the beans are deeply infused with the sweet and savory flavor.
  5. Once the beans are ready, remove them from the heat and let them cool. Serve them in small bowls as part of your New Year’s feast.

Kuromame is a deeply flavorful and symbolic dish that embodies health and well-being for the year ahead. The sweet, tender black soybeans are infused with a rich syrup that balances the savory umami flavors of soy sauce with the sweetness of sugar and mirin. This dish is perfect for those seeking a prosperous, healthy, and resilient year, making it a must-have during New Year’s celebrations. Whether as part of an Osechi spread or enjoyed on its own, kuromame is a comforting and meaningful dish to start the year.

New Year’s Namasu: Pickled Daikon and Carrot Salad

Namasu is a refreshing and colorful pickled salad made from thinly sliced daikon (Japanese radish) and carrots, dressed in a tangy-sweet vinegar sauce. The vibrant orange and white colors of the vegetables symbolize a new beginning, and the dish is said to cleanse the palate and stimulate appetite. Namasu is often included in Osechi, the traditional Japanese New Year’s meal, where it serves as a contrast to the rich and savory dishes. The lightness and brightness of the salad make it an essential part of any New Year’s feast.

• Ingredients:
  • 1/2 daikon radish, peeled and julienned
  • 1 large carrot, peeled and julienned
  • 1 tablespoon salt
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger (optional)
• Instructions:
  1. In a large bowl, combine the julienned daikon and carrot. Sprinkle the vegetables with salt and toss to coat. Let them sit for about 30 minutes to draw out excess moisture from the vegetables.
  2. After 30 minutes, rinse the vegetables under cold water and squeeze gently to remove any excess liquid.
  3. In a small saucepan, combine the rice vinegar, sugar, soy sauce, and grated ginger (if using). Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and let cool.
  4. Pour the vinegar mixture over the vegetables and toss to coat evenly. Let the mixture sit in the refrigerator for at least 2 hours, or overnight for better flavor.
  5. Serve chilled as part of the New Year’s meal.

Namasu is a beautifully balanced dish that combines the crispness of daikon and carrot with the tangy, sweet pickling liquid. The dish serves as a palate cleanser between the richer, more savory Osechi dishes, offering a refreshing contrast with its bright, clean flavors. The pickled vegetables also symbolize a fresh start, making it an ideal choice for welcoming the new year with a light, rejuvenating dish. Whether enjoyed alone or as part of a larger spread, namasu adds a burst of color and flavor to your New Year’s celebration.

New Year’s Ozoni: Mochi Soup with Vegetables

Ozoni is a hearty soup traditionally served during the Japanese New Year to symbolize health and longevity. The dish features mochi (sticky rice cakes) and a savory broth, often accompanied by seasonal vegetables like spinach, carrots, and shiitake mushrooms. Ozoni varies by region in Japan, with different broths and ingredients, but its central theme of prosperity remains the same. The mochi symbolizes the start of a new year, and the soup’s warming nature brings comfort during the cold winter months.

• Ingredients:
  • 4 pieces of round mochi (rice cakes)
  • 4 cups dashi (Japanese soup stock)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon salt
  • 1/2 cup spinach, blanched
  • 1 small carrot, sliced into rounds
  • 4 shiitake mushrooms, sliced
  • 1/2 cup kamaboko (fish cake), sliced (optional)
• Instructions:
  1. Bring the dashi to a simmer in a pot over medium heat. Add the soy sauce, mirin, and salt, adjusting the seasoning to taste.
  2. Add the carrot, shiitake mushrooms, and kamaboko (if using) to the broth. Simmer for about 5 minutes, until the vegetables are tender.
  3. While the soup simmers, grill or toast the mochi until golden brown on the outside, about 1-2 minutes on each side.
  4. Add the mochi to the soup and cook for another 2-3 minutes until the mochi softens and absorbs the broth.
  5. Add the blanched spinach to the soup and stir gently to incorporate.
  6. Serve the ozoni in bowls, ensuring each has a piece of mochi and vegetables.

Ozoni is a quintessential Japanese New Year’s dish that offers both symbolic meaning and satisfying warmth. The chewy mochi and rich, flavorful broth make it a comforting meal for the cold winter months, while the vegetables add texture and nutrients to the dish. With its emphasis on health, longevity, and a fresh start, ozoni is a perfect dish to enjoy during New Year’s celebrations. Whether served as the centerpiece of a New Year’s meal or enjoyed on New Year’s morning, this soup is a cherished tradition in many Japanese households.

New Year’s Sekihan: Red Bean Rice

Sekihan, or red bean rice, is a festive dish often prepared for New Year’s celebrations in Japan. The red adzuki beans used in the recipe symbolize good luck and happiness, while the glutinous rice is believed to bring prosperity and blessings. The vibrant color of the dish, a combination of the red beans and the steamed rice, represents a joyful occasion, making sekihan a perfect dish for New Year’s. This dish is often served at celebratory events, not only in Japan but also at various traditional ceremonies.

• Ingredients:
  • 2 cups glutinous rice (mochi rice)
  • 1/2 cup adzuki beans
  • 1/2 teaspoon salt
  • 1 tablespoon sesame oil (optional)
  • 1 tablespoon black sesame seeds (optional for garnish)
• Instructions:
  1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 3 hours or overnight.
  2. Rinse the adzuki beans and place them in a pot with enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat and simmer for about 45 minutes, until the beans are tender but not mushy. Drain the beans and set aside.
  3. In a separate pot, steam the soaked glutinous rice over medium heat for about 20 minutes or until fully cooked.
  4. Once the rice is cooked, mix in the cooked adzuki beans and salt. Stir gently to combine, taking care not to mash the beans.
  5. Optionally, drizzle the sesame oil over the rice and sprinkle with black sesame seeds for added flavor and garnish.
  6. Serve warm as a side dish or main component of your New Year’s meal.

Sekihan is a visually striking and deeply symbolic dish that adds both color and meaning to any New Year’s meal. The sweet, earthy flavor of the adzuki beans pairs beautifully with the sticky, slightly chewy glutinous rice. As a symbol of happiness, good fortune, and the hope for a prosperous year, sekihan is a must-have dish for New Year’s celebrations. Whether shared with family or served as part of an elaborate Osechi spread, this red bean rice brings joy and good wishes for the coming year.

New Year’s Kuri Kinton: Sweet Chestnut and Sweet Potato Puree

Kuri Kinton is a traditional Japanese sweet dish made from chestnuts and sweet potatoes, often featured in Osechi (the traditional New Year’s meal). The golden color of the dish represents wealth and prosperity, making it an auspicious food to start the new year with. The sweet potatoes provide a creamy, comforting texture, while the chestnuts add a rich, nutty flavor. This dish is a symbol of wealth, as “kinton” sounds like the word for gold in Japanese, making it a dish believed to bring financial success.

• Ingredients:
  • 2 large sweet potatoes, peeled and cubed
  • 1/2 cup cooked chestnuts (or canned chestnuts, peeled)
  • 1/4 cup sugar
  • 2 tablespoons mirin
  • 1 tablespoon honey (optional)
  • Pinch of salt
• Instructions:
  1. Place the cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook for about 20 minutes, or until the potatoes are soft and easily pierced with a fork.
  2. Drain the sweet potatoes and mash them until smooth.
  3. In a separate pot, cook the chestnuts with a little water over low heat for 5 minutes to soften them. Mash the chestnuts or chop them into small pieces, depending on your preference.
  4. Combine the mashed sweet potatoes and chestnuts in a bowl. Add the sugar, mirin, honey, and salt, and mix well until the ingredients are fully incorporated and the mixture is smooth.
  5. Serve the kuri kinton in small bowls, garnished with extra chestnut pieces if desired.

Kuri Kinton is a sweet and symbolic dish that combines the natural sweetness of chestnuts and sweet potatoes with a touch of sugar and mirin for added depth. The rich golden hue of the dish represents wealth and success, making it a perfect addition to your New Year’s spread. As a dish that symbolizes prosperity, kuri kinton brings good fortune for the year ahead. Whether you prepare it as part of Osechi or enjoy it as a sweet treat, this dish will surely add a touch of elegance and meaning to your celebration.

Note: More recipes are coming soon!