25+ Must-Try New Year’s Japanese Recipes to Celebrate the New Year

As the New Year approaches, many cultures embrace traditions that involve special meals and culinary delights.

In Japan, the New Year, or “Shogatsu,” is one of the most significant celebrations of the year, marked by a rich tapestry of customs and foods that symbolize prosperity, health, and good fortune.

Families gather to prepare and enjoy a variety of traditional dishes, each holding its own unique meaning and history.

From auspicious Osechi ryori to comforting noodles, the Japanese New Year feast offers a delightful opportunity to explore flavors, textures, and beautiful presentations that celebrate the spirit of renewal and togetherness.

In this article, we present 25+ New Year’s Japanese recipes that you can try at home, bringing a taste of Japan’s rich culinary heritage to your holiday celebrations.

25+ Must-Try New Year’s Japanese Recipes to Celebrate the New Year

As you gather with family and friends to ring in the New Year, these 25+ Japanese recipes will not only satisfy your taste buds but also add a meaningful touch to your celebrations.

Each dish carries its own story and significance, reflecting the values and traditions of Japanese culture.

Whether you’re preparing a lavish Osechi spread or a simple bowl of soba noodles, these recipes will enhance your New Year’s festivities and create lasting memories around the dinner table.

Embrace the flavors of Japan this New Year and embark on a culinary journey that celebrates the past while looking forward to the promise of the future.

Traditional Japanese New Year’s Ozoni Soup Recipes

Ozoni, a comforting and flavorful Japanese soup traditionally served during New Year’s, is steeped in symbolism and cultural importance. With mochi (rice cake) as its core ingredient, Ozoni signifies longevity and prosperity for the coming year. There are various regional variations of Ozoni across Japan, each with unique flavors, ingredients, and preparation techniques. This dish is cherished not only for its rich taste but also for the warmth and togetherness it represents in Japanese New Year festivities. Here, we explore different Ozoni recipes to inspire you to create your own version of this delicious New Year’s soup.

Ingredients:

• 4 cups dashi stock (can substitute with chicken broth)
• 4-6 pieces mochi (Japanese rice cakes)
• 100g chicken breast, thinly sliced
• 1 small carrot, thinly sliced
• 4 shiitake mushrooms, stems removed and sliced
• 1 small daikon radish, thinly sliced
• 1 bunch of spinach or mizuna greens
• Soy sauce to taste
• Salt to taste
• Optional garnish: yuzu peel or chopped green onion

Instructions:

1. Prepare the Dashi Stock: Begin by preparing a dashi stock. If using a store-bought version, warm it over medium heat until simmering.
2. Cook the Vegetables: Add sliced daikon, carrot, and shiitake mushrooms into the dashi and cook until the vegetables are tender, approximately 5-7 minutes.
3. Add the Chicken: Add chicken slices to the stock, cooking them until they’re tender and fully cooked.
4. Add the Mochi: Lightly toast or grill the mochi until they puff up, then gently add them to the soup.
5. Season the Soup: Add soy sauce and salt to taste, then reduce heat to low.
6. Add Greens and Serve: Lastly, add the spinach or mizuna greens and allow them to slightly wilt. Serve hot, garnished with yuzu peel or chopped green onion if desired.

This Ozoni soup is a delightful and nutritious way to start the New Year. The combination of warm broth, tender vegetables, and chewy mochi creates a unique taste and texture, symbolizing unity and longevity. Preparing Ozoni for your New Year’s celebration can bring a sense of Japanese tradition to your home, making it a memorable dish that welcomes hope and prosperity.

Japanese Namasu Pickled Salad Recipes

Namasu is a refreshing and colorful Japanese salad made from pickled daikon radish and carrots, traditionally enjoyed as part of the Japanese New Year celebration, or Osechi Ryori. The sweet and tangy pickling process makes this dish a perfect palate cleanser, symbolizing cleanliness and purity for the upcoming year. The contrasting colors of daikon and carrots also represent good luck and happiness. With different methods to prepare and season Namasu, you can explore a variety of flavors while enjoying its health benefits and cultural significance.

Ingredients:

• 1 daikon radish, julienned
• 1 medium carrot, julienned
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp sesame seeds, toasted
• Optional: yuzu peel or red chili pepper for garnish

Instructions:

1. Prepare the Vegetables: Place the julienned daikon and carrots in a mixing bowl and sprinkle with salt. Let them sit for 10 minutes to release excess water, then rinse and drain thoroughly.
2. Make the Pickling Solution: In a small bowl, combine rice vinegar and sugar, stirring until sugar dissolves.
3. Marinate the Vegetables: Pour the pickling solution over the daikon and carrot, mixing to coat all pieces evenly. Let it sit for at least 30 minutes or up to 24 hours in the fridge for a stronger flavor.
4. Add Garnish and Serve: Toss the salad with sesame seeds before serving. Garnish with yuzu peel or red chili pepper slices if desired.

Namasu is a versatile and refreshing addition to any New Year’s feast, offering both delightful flavor and aesthetic appeal. This pickled salad provides a delicious balance to the often heavier dishes served during the holidays. Simple to make yet deeply symbolic, Namasu captures the essence of Japanese New Year traditions, adding both a light flavor and beautiful color to your celebration.

Tazukuri (Candied Sardines) Recipes

Tazukuri, also known as candied sardines, is a staple dish in Japanese New Year celebrations. Made with small dried sardines glazed in a sweet soy sauce, Tazukuri represents wishes for a bountiful harvest. Historically used as fertilizer in rice paddies, sardines symbolize prosperity and abundance in Japanese culture. This unique dish is known for its combination of sweet and savory flavors, with a delightful crunch from the dried sardines, making it an iconic addition to the Osechi Ryori, or New Year’s meal.

Ingredients:

• 1 cup dried sardines (approximately 50g)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sesame seeds, toasted
• 1 tsp vegetable oil

Instructions:

1. Prepare the Sardines: Heat a skillet over medium heat. Dry roast the sardines for 2-3 minutes to make them crispy, then remove and set aside.
2. Make the Sauce: In the same skillet, combine soy sauce, mirin, and sugar, stirring constantly until the sugar dissolves and the sauce thickens slightly.
3. Glaze the Sardines: Add the sardines back into the skillet, tossing them in the sauce until they’re well-coated and shiny.
4. Add Sesame Seeds and Serve: Sprinkle toasted sesame seeds over the sardines, then let them cool before serving.

Tazukuri is a delightful dish that brings both historical meaning and distinct flavors to the Japanese New Year’s table. With its blend of sweet, salty, and umami notes, Tazukuri offers a satisfying crunch that’s symbolic of abundance and prosperity. Adding Tazukuri to your celebration menu brings a traditional Japanese touch and serves as a reminder of the hope for a fruitful year ahead.

Japanese Kuromame (Sweet Black Soybeans) Recipes

Kuromame, or sweet black soybeans, is a beloved dish in Japan, particularly during the New Year festivities. Known for their rich flavor and beautiful dark color, these sweet beans symbolize health and longevity. The process of cooking and sweetening the beans often involves slow simmering in a mixture of sugar, soy sauce, and sometimes sake, resulting in a tender texture and deep flavor. Kuromame not only serves as a delicious treat but also represents the desire for a fruitful and prosperous year. This dish is often enjoyed as part of Osechi Ryori, the traditional New Year’s meal, making it a staple in Japanese households during this celebratory season.

Ingredients:

• 1 cup dried black soybeans
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup water
• 2 tablespoons sake (optional)
• A pinch of salt

Instructions:

1. Soak the Beans: Rinse the dried black soybeans under cold water, then soak them in water overnight to soften.
2. Cook the Beans: Drain the soaked beans and place them in a pot with fresh water. Bring to a boil, then reduce heat and simmer for about 1-2 hours until tender. Add water as needed to keep the beans submerged.
3. Prepare the Sweet Sauce: In a separate saucepan, combine sugar, soy sauce, water, and sake (if using). Stir over medium heat until the sugar dissolves and the mixture slightly thickens.
4. Combine and Simmer: Once the beans are cooked, drain them and add them to the sweet sauce. Simmer gently for another 30-40 minutes, allowing the beans to absorb the flavors.
5. Cool and Store: Remove from heat and let the beans cool in the sauce. Store in an airtight container in the refrigerator for up to a week.

Kuromame is not only a delightful addition to any New Year’s spread, but it also carries significant cultural meaning. The rich, sweet flavor and unique texture of these beans make them a perfect treat for festive gatherings. By incorporating Kuromame into your celebrations, you honor the traditions of the past while enjoying a dish that symbolizes health and longevity for the year ahead.

Japanese Kamaboko (Fish Cake) Recipes

Kamaboko, a traditional Japanese fish cake, is often featured in New Year’s celebrations and represents good fortune and prosperity. Made from pureed fish, starch, and seasonings, Kamaboko is molded into beautiful shapes, often with vibrant colors that brighten up the New Year’s table. There are many varieties of Kamaboko, each with its unique flavor and presentation. Serving Kamaboko during the New Year symbolizes a wish for a successful and fruitful year. It can be enjoyed in various ways, from simply sliced to being incorporated into soups and salads, making it a versatile and cherished component of Japanese cuisine.

Ingredients:

• 1 cup white fish fillet (like cod or pollock)
• 1 egg white
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon sake
• Food coloring (optional for decoration)

Instructions:

1. Prepare the Fish Paste: In a food processor, blend the fish fillet until it forms a smooth paste. Add egg white, cornstarch, sugar, salt, and sake. Process until well combined.
2. Shape the Kamaboko: Transfer the mixture to a sheet of plastic wrap, shaping it into a log. If desired, you can divide the mixture and color portions with food coloring for decoration.
3. Steam the Fish Cake: Wrap the fish log tightly in the plastic wrap and place it in a steamer basket. Steam over boiling water for about 30-40 minutes until firm.
4. Cool and Slice: Once cooked, remove from the steamer and let it cool. Unwrap and slice into decorative pieces for serving.

Kamaboko is a delightful and symbolic dish that enhances the visual appeal of any New Year’s celebration. Its smooth texture and delicate flavors make it a versatile ingredient that can be enjoyed in many forms. By serving Kamaboko, you not only indulge in a tasty treat but also partake in a long-standing tradition that wishes for abundance and success in the coming year.

Japanese Namasu Daikon (Pickled Daikon Radish) Recipes

Namasu Daikon, pickled daikon radish, is a vibrant and tangy side dish commonly found in Japanese New Year’s meals. The crisp texture and refreshing flavor of pickled daikon make it an ideal palate cleanser amid the richer foods of Osechi Ryori. Traditionally made with daikon and carrots, this dish is simple to prepare yet offers a burst of color and flavor that enhances any meal. The practice of consuming pickled vegetables during the New Year is rooted in the belief that it will bring good fortune and health in the year ahead. Namasu Daikon is not just a dish; it’s a celebration of freshness and tradition.

Ingredients:

• 1 medium daikon radish, julienned
• 1 medium carrot, julienned
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon soy sauce
• Optional: chili flakes for heat

Instructions:

1. Prepare the Vegetables: In a bowl, combine the julienned daikon and carrots. Sprinkle with salt and let sit for about 10 minutes to draw out moisture.
2. Make the Pickling Solution: In a separate bowl, whisk together rice vinegar, sugar, and soy sauce until the sugar dissolves.
3. Combine and Marinate: Rinse the salted vegetables under cold water and drain. Pour the pickling solution over the daikon and carrots, ensuring all pieces are well coated. Let the mixture sit for at least 30 minutes or refrigerate for up to 24 hours for stronger flavor.
4. Serve: Once marinated, drain excess liquid and serve chilled, garnished with chili flakes if desired.

Namasu Daikon is a refreshing and healthful dish that adds a bright note to your New Year’s spread. With its delightful crunch and sweet-sour flavor, it complements richer foods beautifully, providing a balance that enhances your meal. By including Namasu Daikon in your celebrations, you embrace the traditions of the New Year while enjoying a dish that symbolizes purity and renewal.

Japanese Kuri Kinton (Sweet Chestnut Puree) Recipes

Kuri Kinton is a traditional Japanese dish made from sweet chestnuts and sweet potatoes, often served during the New Year’s celebrations as part of Osechi Ryori. This dish symbolizes wealth and prosperity, as the bright yellow color of Kuri Kinton resembles gold. The sweet, smooth puree is made by cooking and mashing chestnuts and sweet potatoes, then sweetening it to create a rich and flavorful side dish. Not only is Kuri Kinton visually appealing, but it also showcases the seasonal flavors of autumn, making it a cherished dish that brings warmth and richness to the New Year table.

Ingredients:

• 1 cup sweet chestnuts (fresh or canned)
• 1 cup sweet potatoes, peeled and cubed
• 1/4 cup sugar
• 1 tablespoon mirin
• A pinch of salt

Instructions:

1. Prepare the Sweet Potatoes: In a pot, boil sweet potato cubes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. Cook the Chestnuts: If using fresh chestnuts, score them and boil for about 15 minutes until tender. Peel and remove the skins. If using canned, simply drain and rinse.
3. Mash the Mixture: In a bowl, combine the cooked sweet potatoes and chestnuts. Use a fork or potato masher to create a smooth puree.
4. Sweeten and Flavor: Mix in sugar, mirin, and a pinch of salt, adjusting sweetness to taste.
5. Serve: Transfer to a serving dish and chill slightly before serving. You can also shape it into decorative mounds or balls for a festive presentation.

Kuri Kinton is a delightful dish that not only tastes amazing but also represents prosperity and abundance for the New Year. Its creamy texture and naturally sweet flavor make it a favorite among family and friends during holiday gatherings. By serving Kuri Kinton, you bring a touch of tradition and a message of good fortune to your New Year’s celebrations, making it a memorable treat that everyone will enjoy.

Japanese Tofu Dengaku (Grilled Tofu with Miso Glaze) Recipes

Tofu Dengaku is a delectable dish featuring grilled or broiled tofu topped with a sweet and savory miso glaze. It is often served as a part of the New Year’s feast in Japan and signifies prosperity and abundance. The miso glaze can be prepared with various types of miso, sugar, and mirin, creating a rich and flavorful topping that enhances the soft texture of the tofu. This dish is not only delicious but also offers a nutritious option for those looking to balance their holiday meals with lighter fare. Tofu Dengaku embodies the spirit of Japanese cuisine, where simplicity meets depth of flavor.

Ingredients:

• 1 block firm tofu, drained and pressed
• 3 tablespoons white miso
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Prepare the Tofu: Cut the tofu into thick slices (about 1-inch thick). Heat a non-stick skillet or grill pan over medium heat and lightly oil it.
2. Grill the Tofu: Place the tofu slices in the pan and grill for about 3-4 minutes on each side, until golden and slightly crispy. Remove and set aside.
3. Make the Miso Glaze: In a small saucepan, combine miso, sugar, mirin, and sake. Heat gently, stirring until the mixture becomes smooth and slightly thickened.
4. Glaze the Tofu: Brush the miso glaze generously over the grilled tofu slices.
5. Finish Cooking: Optionally, place the glazed tofu under the broiler for a few minutes until the glaze bubbles and caramelizes slightly.
6. Serve: Transfer to a serving dish and garnish with chopped green onions and sesame seeds before serving.

Tofu Dengaku is a flavorful and visually appealing dish that captures the essence of Japanese New Year celebrations. The combination of grilled tofu and sweet miso glaze makes for a satisfying experience that pleases both the palate and the eyes. Incorporating Tofu Dengaku into your New Year’s menu offers a balance of tradition and health, making it a perfect choice for a festive yet nourishing meal that everyone can enjoy.

Japanese Sekihan (Red Bean Rice) Recipes

Sekihan, or red bean rice, is a traditional Japanese dish made with glutinous rice and adzuki beans, often served during festive occasions like the New Year. The vibrant red color of the beans represents happiness and good fortune, making Sekihan a popular dish for celebrations. The preparation of Sekihan involves cooking the rice and beans together, infusing the dish with a subtle sweetness and a delightful chewy texture. This dish not only serves as a beautiful centerpiece but also as a symbol of prosperity and joy for the year ahead, bringing warmth and comfort to any festive gathering.

Ingredients:

• 1 cup glutinous rice (mochi rice)
• 1/2 cup adzuki beans
• 1 1/4 cups water (or adjust as needed)
• 1/2 teaspoon salt
• Optional: black sesame seeds for garnish

Instructions:

1. Soak the Beans: Rinse the adzuki beans and soak them in water overnight. Drain and rinse again before cooking.
2. Cook the Beans: In a pot, add the soaked beans and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30-40 minutes. Drain and set aside.
3. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice for about 30 minutes, then drain.
4. Combine and Cook: In a rice cooker or pot, combine the soaked rice, cooked adzuki beans, salt, and water. Cook according to the rice cooker instructions or bring to a boil on the stovetop, then cover and reduce to low heat. Cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
5. Fluff and Serve: Once cooked, gently fluff the rice and beans together with a rice paddle. Transfer to a serving dish and garnish with black sesame seeds if desired.

Sekihan is a traditional dish that embodies the spirit of celebration during the Japanese New Year. Its striking appearance and harmonious blend of flavors create a memorable dining experience that resonates with cultural significance. By serving Sekihan, you not only honor the rich traditions of Japanese cuisine but also wish for happiness and prosperity in the year to come, making it a meaningful addition to your New Year’s feast.

Japanese Ozoni (Miso Soup with Mochi) Recipes

Ozoni is a traditional Japanese soup typically enjoyed during the New Year, featuring mochi (glutinous rice cakes) and a variety of seasonal ingredients. This warming soup varies by region, with different broths and toppings reflecting local customs and preferences. The inclusion of mochi symbolizes strength and resilience, while the broth, often made from dashi, is rich in umami flavor. Ozoni is not only delicious but also embodies the spirit of togetherness and celebration during the New Year, bringing family and friends together around the table to share a meal that is both comforting and significant.

Ingredients:

• 4 cups dashi (or chicken broth)
• 2-3 pieces of mochi (glutinous rice cakes)
• 1/2 cup sliced daikon radish
• 1/2 cup carrots, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup spinach or other greens
• 1-2 tablespoons soy sauce
• 1 tablespoon mirin
• Green onions, chopped (for garnish)
• Optional: chicken or fish for added protein

Instructions:

1. Prepare the Mochi: If using fresh mochi, grill or toast the pieces until they puff up and are slightly golden. If using packaged mochi, follow the package instructions to prepare.
2. Make the Broth: In a pot, heat the dashi over medium heat. Add soy sauce and mirin for flavor.
3. Add the Vegetables: Once the broth is simmering, add the daikon, carrots, and shiitake mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
4. Add Greens: Stir in the spinach and cook for an additional minute until wilted.
5. Assemble the Soup: Divide the prepared mochi into serving bowls and ladle the hot broth and vegetables over them.
6. Garnish and Serve: Top with chopped green onions and serve immediately.

Ozoni is a quintessential dish that captures the essence of the New Year celebration in Japan. Each bowl of this nourishing soup is a reflection of tradition and family, with the soft mochi and vibrant vegetables offering warmth and comfort during the cold winter months. By serving Ozoni, you create a special moment to gather loved ones, sharing stories and wishes for the year ahead, making it an indispensable part of your New Year’s festivities.

Japanese Namasu (Pickled Vegetables) Recipes

Namasu is a vibrant and refreshing Japanese side dish made with pickled vegetables, commonly enjoyed during the New Year celebrations. This colorful dish typically features ingredients such as daikon radish and carrots, which are julienned and marinated in a sweet and tangy vinegar-based dressing. The bright colors and crunchy texture of Namasu symbolize the arrival of spring and are believed to cleanse the palate after rich holiday meals. This dish not only adds visual appeal to the New Year’s spread but also enhances the overall dining experience with its lively flavors and crispness, making it a delightful addition to your festive table.

Ingredients:

• 1 medium daikon radish, julienned
• 1 medium carrot, julienned
• 1/2 cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon soy sauce (optional)
• Sesame seeds for garnish

Instructions:

1. Prepare the Vegetables: In a bowl, combine the julienned daikon and carrots. Sprinkle with salt and mix well. Let sit for about 15 minutes to draw out moisture.
2. Make the Pickling Liquid: In a small saucepan, combine rice vinegar, sugar, and soy sauce (if using). Heat gently until the sugar dissolves completely. Remove from heat and let cool.
3. Pickle the Vegetables: Rinse the salted vegetables under cold water to remove excess salt, then drain well. Combine the vegetables with the pickling liquid in a clean jar or bowl.
4. Marinate: Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
5. Serve: Drain excess pickling liquid before serving and garnish with sesame seeds.

Namasu is more than just a side dish; it is a celebration of color, flavor, and tradition. The pickled vegetables add a refreshing contrast to heavier dishes, enhancing the overall balance of the New Year feast. By incorporating Namasu into your holiday menu, you not only enrich your dining experience with delightful tastes and textures but also honor the cultural significance of seasonal ingredients, promoting health and well-being as you enter the New Year.

Japanese Katsuobushi (Dried Bonito Flakes) Recipes

Katsuobushi, or dried bonito flakes, is a fundamental ingredient in Japanese cuisine and often used to add depth of flavor to various dishes, particularly during New Year celebrations. These finely shaved flakes are made from smoked and fermented bonito fish, offering a rich umami taste that enhances soups, broths, and side dishes. Katsuobushi is versatile and can be used as a topping for rice, in miso soup, or as an ingredient in savory pancakes (okonomiyaki). This ingredient represents the essence of Japanese cooking, where the focus is on bringing out the natural flavors of ingredients, making it a must-have during festive meals.

Ingredients:

• 2 cups dashi (made from kombu and katsuobushi)
• 1 cup cooked rice
• 1/2 cup katsuobushi
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• Optional: chopped green onions and nori for garnish

Instructions:

1. Prepare the Dashi: In a pot, combine kombu and water and heat until just before boiling. Remove kombu and add katsuobushi. Let steep for 5-10 minutes, then strain to obtain dashi.
2. Mix the Rice: In a bowl, combine cooked rice, soy sauce, and mirin. Mix gently to ensure the rice is evenly seasoned.
3. Assemble the Dish: Spoon the seasoned rice into serving bowls and top generously with katsuobushi.
4. Serve: Drizzle with additional dashi if desired, and garnish with chopped green onions and nori before serving.

Katsuobushi is an essential component of Japanese culinary tradition, especially during the New Year. The umami-rich flakes elevate the simplest dishes, adding complexity and flavor that delights the palate. By featuring Katsuobushi in your New Year’s feast, you not only celebrate the depth of Japanese flavors but also embrace the cultural significance of shared meals, inviting friends and family to experience the warmth and richness of your festive gathering.

Japanese Chirashi Sushi (Scattered Sushi) Recipes

Chirashi sushi, or “scattered sushi,” is a delightful and visually appealing Japanese dish that features a bed of sushi rice topped with a variety of colorful and fresh ingredients. Traditionally enjoyed during celebrations, including the New Year, chirashi showcases seasonal vegetables, seafood, and other toppings, representing prosperity and good fortune. This dish is not only beautiful but also allows for creativity and customization, making it a favorite for festive occasions. The balance of flavors and textures in chirashi sushi reflects the essence of Japanese cuisine, where presentation and taste harmoniously come together.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup assorted sashimi (salmon, tuna, shrimp)
• 1/2 cup sliced cucumber
• 1/2 cup shredded carrots
• 1/2 cup pickled ginger
• 2 tablespoons sesame seeds
• Optional: sliced nori and wasabi for garnish

Instructions:

1. Prepare Sushi Rice: Rinse sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then simmer on low heat for 15-20 minutes. Let sit covered for 10 minutes.
2. Season the Rice: In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until dissolved. Mix the vinegar mixture into the warm rice, fluffing gently with a rice paddle.
3. Assemble Chirashi: Spread the seasoned rice evenly in a large serving dish. Arrange sashimi, cucumber, carrots, and pickled ginger beautifully on top.
4. Garnish: Sprinkle with sesame seeds and add sliced nori if desired.
5. Serve: Present the chirashi sushi with wasabi on the side, allowing guests to customize their portions.

Chirashi sushi is a celebration of color, flavor, and tradition, embodying the spirit of the New Year in Japan. Each vibrant topping tells a story of the season and brings together the freshest ingredients to create a dish that is as much a feast for the eyes as it is for the palate. By incorporating chirashi sushi into your New Year’s menu, you not only indulge in a delicious meal but also create a shared experience that fosters joy and connection among family and friends, setting a positive tone for the year ahead.

Japanese Nitsuke (Simmered Dishes) Recipes

Nitsuke refers to a cooking method in which ingredients are simmered in a mixture of soy sauce, mirin, and dashi, resulting in tender, flavorful dishes that are perfect for festive occasions like the New Year. This technique highlights the natural flavors of seasonal ingredients, whether it’s fish, meat, or vegetables. Nitsuke dishes are often served warm and can be enjoyed on their own or as part of a larger meal. The simplicity and depth of flavor in nitsuke make it a comforting and satisfying choice for gatherings, inviting warmth and togetherness during the holiday season.

Ingredients:

• 1 pound salmon fillets (or other fish)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 cup dashi
• 1 tablespoon sugar
• 1/2 cup sliced carrots
• 1/2 cup daikon radish, sliced
• 2 green onions, cut into 2-inch pieces
• Optional: sesame seeds for garnish

Instructions:

1. Prepare the Simmering Sauce: In a pot, combine soy sauce, mirin, dashi, and sugar. Heat over medium until the sugar dissolves.
2. Add Vegetables: Add the carrots and daikon to the pot. Simmer for about 5 minutes until they begin to soften.
3. Add Fish: Gently place the salmon fillets in the pot, skin-side down. Cover and simmer for 10-12 minutes until the fish is cooked through and flaky.
4. Add Green Onions: In the last few minutes, add the green onion pieces to the pot to cook lightly.
5. Serve: Carefully transfer the fish and vegetables to a serving plate, spooning the simmering sauce over the top. Garnish with sesame seeds if desired.

Nitsuke embodies the essence of home-cooked Japanese meals, offering comfort and nourishment during the New Year celebrations. The slow simmering process allows the ingredients to meld beautifully, creating a harmonious balance of flavors that warm the soul. By serving nitsuke at your holiday table, you not only provide a hearty dish that pleases the palate but also foster a sense of togetherness and warmth that is essential during this special time of year. This dish is sure to be a cherished addition to your New Year’s feast.

Japanese Koya Dofu (Freeze-Dried Tofu) Recipes

Koya dofu, or freeze-dried tofu, is a traditional ingredient often used in Japanese cuisine, particularly during New Year celebrations. Known for its unique texture and ability to absorb flavors, koya dofu can be used in various dishes, from soups to stews. Its rich protein content makes it an excellent addition to festive meals, especially for those seeking plant-based options. The versatility of koya dofu allows it to take on the essence of accompanying flavors, making it a delightful ingredient for creating comforting, hearty dishes that celebrate the spirit of the season.

Ingredients:

• 4 pieces of koya dofu
• 4 cups dashi
• 1 cup sliced shiitake mushrooms
• 1/2 cup bok choy, chopped
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• Green onions for garnish

Instructions:

1. Rehydrate Koya Dofu: In a bowl, soak koya dofu in hot water for about 20 minutes until it expands and softens. Drain and gently squeeze out excess water.
2. Prepare the Broth: In a pot, heat the dashi over medium heat. Add shiitake mushrooms and simmer for about 5 minutes.
3. Add Koya Dofu: Add the rehydrated koya dofu to the pot, along with soy sauce and mirin. Simmer for another 10 minutes, allowing the tofu to absorb the flavors.
4. Add Bok Choy: Stir in the bok choy and cook for an additional 2-3 minutes until wilted.
5. Serve: Drizzle sesame oil over the soup and garnish with sliced green onions before serving.

Koya dofu is a nourishing and flavorful ingredient that brings a unique element to New Year’s celebrations in Japan. Its ability to absorb rich flavors while maintaining a satisfying texture makes it a beloved choice for various dishes. By incorporating koya dofu into your festive menu, you not only provide a protein-rich option that caters to diverse dietary preferences but also celebrate the culinary traditions that have been cherished for generations. This dish is sure to be a comforting favorite as you gather with loved ones to ring in the New Year.

Note: More recipes are coming soon!