25+ Authentic New Years Japanese Recipes for a Prosperous Celebration

New Year’s celebrations in Japan are steeped in tradition, and food plays a central role in the festivities.

The Japanese New Year, or Shogatsu, is a time when families come together to enjoy delicious meals that are not only flavorful but also carry symbolic meanings of good fortune, health, and prosperity for the coming year.

From intricate sweets like osechi ryori to savory dishes such as toshikoshi soba (New Year’s Eve noodles), each dish is carefully prepared to ensure blessings for the year ahead.

In this collection of 45+ New Year’s Japanese recipes, you’ll find everything from traditional dishes to modern takes on holiday favorites.

Whether you’re planning an authentic osechi spread or just want to explore the wide variety of Japanese foods to enjoy during the New Year, these recipes will help you celebrate in true Japanese style.

With their rich flavors and meaningful symbolism, these dishes are sure to bring joy and good luck to your New Year’s table.

25+ Authentic New Years Japanese Recipes for a Prosperous Celebration

Celebrating the New Year with a spread of delicious Japanese dishes is a wonderful way to embrace the traditions and spirit of Shogatsu.

Each dish brings something unique to the table, from the auspicious red and white colors of osechi ryori to the comforting warmth of ozoni soup.

By preparing these 45+ New Year’s Japanese recipes, you can share the joy, happiness, and hope for prosperity with family and friends as you step into the new year.

Whether you’re making these dishes for the first time or following family recipes passed down through generations, the flavors of Japan will create a meaningful and delicious start to the year ahead.

Ozoni (Japanese New Year’s Soup)

Ozoni is a traditional Japanese soup enjoyed on New Year’s Day, packed with nutritious ingredients symbolizing good fortune, health, and prosperity. The soup features mochi (sticky rice cakes), vegetables, and sometimes fish or meat, all simmered in a savory broth. It’s a delightful, hearty meal that sets the tone for the year ahead, often served with regional variations across Japan.

Ingredients

• 2 cups dashi (Japanese soup stock)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1-2 mochi (sticky rice cakes), toasted
• 1/2 cup daikon radish, sliced
• 1/4 cup carrots, sliced into rounds
• 2 shiitake mushrooms, sliced
• 1/4 cup spinach or mizuna greens
• 1 boiled egg (optional, for garnish)
• 1/4 cup chicken or fish (optional, for garnish)

Instructions

1. In a medium pot, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
2. Add the sliced daikon, carrots, and shiitake mushrooms. Simmer for about 10 minutes, until the vegetables are tender.
3. While the vegetables cook, toast the mochi in a dry pan or under a broiler until golden and slightly puffed.
4. Add the spinach or mizuna to the pot and cook for another 1-2 minutes.
5. Gently place the toasted mochi into bowls and pour the soup over the mochi and vegetables.
6. Garnish with a boiled egg and a slice of chicken or fish, if using. Serve immediately.

Ozoni is not just a meal; it’s a reflection of the Japanese New Year spirit, where each ingredient has symbolic meaning. The mochi represents longevity and perseverance, while the fresh vegetables symbolize a new beginning. This warm, comforting dish brings both nourishment and good wishes for the year ahead. Enjoy it as a tradition or as a way to start the new year with a flavorful, wholesome meal.

Toshikoshi Soba (New Year’s Eve Soba)

Toshikoshi Soba is a Japanese dish traditionally eaten on New Year’s Eve to celebrate the transition into the New Year. The long buckwheat noodles represent the hope for longevity and a long life. Served in a hot broth with a variety of savory toppings, this dish is both symbolic and delicious, embodying the idea of “cutting off” the old year and starting fresh.

Ingredients

• 200g soba noodles
• 4 cups dashi (Japanese soup stock)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 2 green onions, thinly sliced
• 1 boiled egg, halved
• 1/4 cup tempura shrimp or tempura vegetables (optional)
• 1 sheet nori (seaweed), cut into strips
• 1/4 cup daikon radish, grated (optional)

Instructions

1. Cook the soba noodles according to the package instructions. Drain and set aside.
2. In a separate pot, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
3. Place the cooked soba noodles into individual serving bowls.
4. Pour the hot broth over the soba noodles.
5. Top each bowl with sliced green onions, half a boiled egg, tempura shrimp or vegetables (if using), nori strips, and grated daikon radish.
6. Serve immediately and enjoy!

Toshikoshi Soba is more than just a tasty noodle dish; it’s an essential part of Japanese New Year’s celebrations. The long soba noodles symbolize the desire for longevity, while the warm broth provides comfort during the cold winter months. Whether served as part of a festive meal or as a symbolic ritual, Toshikoshi Soba is a perfect way to honor the passing of the old year and embrace the new one with hope and joy.

Osechi Ryori (Traditional Japanese New Year’s Feast)

Osechi Ryori is a special array of dishes prepared for New Year’s celebrations in Japan. Each dish in this colorful and flavorful feast has symbolic meaning, representing wishes for happiness, prosperity, and health in the coming year. The ingredients often include sweet black beans, simmered vegetables, fish cakes, and other delicacies, all served in stacked lacquer boxes known as osechi-bako.

Ingredients

• 1/2 cup black soybeans
• 1/4 cup sugar
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1/4 cup kuromame (sweet black beans)
• 2 boiled eggs, sliced
• 1/2 cup simmered konbu (seaweed)
• 1/4 cup lotus root, sliced and pickled
• 4 pieces kamaboko (fish cakes)
• 1/4 cup shrimp, cooked and peeled
• 1/4 cup sweet potatoes, boiled and mashed

Instructions

1. Begin by preparing the kuromame (sweet black beans) by simmering them with sugar, soy sauce, and mirin for about 30 minutes until the beans are tender and the liquid has reduced.
2. In a separate pot, simmer the konbu seaweed for about 20 minutes until tender, then set it aside to cool.
3. Slice the lotus root and soak it in a pickling solution made with vinegar, sugar, and salt for about 1 hour.
4. Arrange the boiled eggs, kamaboko fish cakes, shrimp, sweet potatoes, and prepared beans in small, individual sections in a lacquer box or serving dish.
5. Add the simmered konbu and pickled lotus root to the arrangement.
6. Chill the osechi in the refrigerator until ready to serve.

Osechi Ryori is a stunning display of Japanese culinary tradition, with each dish carefully prepared to bring good fortune for the upcoming year. The vibrant colors and diverse textures not only please the eye but also symbolize different aspects of life, such as wealth, longevity, and happiness. Enjoying this feast with family and friends is a cherished custom that strengthens bonds and welcomes a bright future filled with promise.

Kagami Mochi (New Year’s Mochi Cake)

Kagami Mochi is a traditional Japanese rice cake used in New Year’s decorations and rituals. It consists of two stacked round mochi cakes topped with a small mandarin orange (daidai), symbolizing the passing of the old year and the beginning of the new one. The mochi is meant to bring good fortune, and it’s often broken and eaten with a hot broth or in other sweet preparations during the New Year period.

Ingredients

• 1 1/2 cups mochiko (sweet rice flour)
• 1/2 cup water
• 1/4 cup sugar
• 1/4 tsp salt
• 1 mandarin orange (daidai) for decoration
• 1 tbsp soy sauce (optional for savory version)
• 1 tbsp sugar (optional for sweet version)
• 1/2 cup red bean paste (anko) for filling (optional)

Instructions

1. In a bowl, mix the mochiko, water, sugar, and salt until smooth.
2. Transfer the mixture to a heatproof bowl and steam it over simmering water for about 30-40 minutes, stirring occasionally, until it thickens to a dough-like consistency.
3. Remove the mochi from the bowl and let it cool slightly before kneading it.
4. Divide the mochi into two portions, one larger than the other, and form them into two round, flat cakes.
5. Stack the smaller mochi cake on top of the larger one, and top with the mandarin orange (daidai).
6. Serve the mochi with a drizzle of soy sauce and sugar for a savory-sweet flavor or with red bean paste for a sweet version.

Kagami Mochi is a symbolic dish steeped in tradition. It serves as a decoration during the New Year and also as a reminder of renewal and longevity. The round shape of the mochi symbolizes the continuity of life, and the mandarin orange on top represents family prosperity. Whether served as part of a ritual or enjoyed as a comforting dish during the New Year festivities, Kagami Mochi is a beautiful and meaningful addition to any celebration.

Tai no Shioyaki (Grilled Sea Bream)

Tai no Shioyaki, or grilled sea bream, is a popular New Year’s dish in Japan, symbolizing good luck and happiness. Sea bream (tai) is considered a lucky fish, often associated with celebration and festive occasions. This dish is simple yet elegant, with the fish seasoned with salt and grilled to perfection, making it a centerpiece of the Japanese New Year meal.

Ingredients

• 2 whole sea bream (or other white fish like snapper)
• 1 tbsp sea salt
• Lemon slices (optional for garnish)
• Fresh parsley or shiso leaves (optional for garnish)

Instructions

1. Clean and scale the sea bream, then pat the fish dry with paper towels.
2. Sprinkle a generous amount of sea salt inside the fish’s cavity and on the skin.
3. Preheat a grill or a grill pan over medium heat.
4. Grill the fish for about 5-7 minutes on each side, or until the skin is crispy and golden and the fish is cooked through.
5. Garnish the fish with lemon slices and fresh herbs before serving.

Tai no Shioyaki is more than just a meal; it’s a symbol of celebration and the wish for a prosperous year ahead. The salt enhances the natural sweetness of the fish, and grilling brings out its rich flavors. This dish, with its bright presentation and simple elegance, adds a festive touch to New Year’s celebrations, reminding everyone of the importance of family, good fortune, and health in the coming year.

Sekihan (Red Bean Rice)

Sekihan is a traditional Japanese dish made with glutinous rice and red beans, commonly served during special occasions like the New Year. The red color symbolizes happiness and good luck. It’s often enjoyed with pickled vegetables or other side dishes and is a comforting, filling addition to any holiday feast. Sekihan is a celebration of rice, one of Japan’s most treasured foods, and its vibrant color makes it especially festive.

Ingredients

• 2 cups glutinous rice (mochi rice)
• 1/2 cup adzuki beans
• 4 cups water
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tbsp sesame seeds (optional for garnish)
• 1 sheet of nori (seaweed), cut into strips (optional for garnish)

Instructions

1. Wash the glutinous rice in cold water until the water runs clear. Drain well.
2. Rinse the adzuki beans and add them to a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the beans are tender.
3. Drain the beans, reserving the cooking liquid.
4. In a rice cooker, combine the glutinous rice, adzuki beans, and the reserved cooking liquid (add additional water to reach the 4 cups if necessary).
5. Add the soy sauce and salt, then cook the rice according to the rice cooker instructions.
6. Once cooked, fluff the rice and allow it to rest for about 10 minutes.
7. Garnish with sesame seeds and nori before serving.

Sekihan is a dish full of cultural significance and festive cheer. The red beans and glutinous rice come together to create a dish that is not only delicious but also imbued with meaning for the New Year. This dish symbolizes good fortune, health, and joy, making it a fitting addition to any New Year’s celebration. Whether enjoyed with family or shared with friends, Sekihan is a dish that brings people together, fostering a sense of community and prosperity for the year ahead.

Kuri Kinton (Sweet Chestnut and Sweet Potato Mash)

Kuri Kinton is a traditional Japanese New Year’s dish made with sweet potatoes and chestnuts. The vibrant golden color of the dish symbolizes wealth and prosperity, making it a popular choice for celebrations. Its sweet, creamy texture is comforting, and the chestnuts add a subtle nutty flavor that balances the sweetness of the potatoes. Kuri Kinton is often served as part of an osechi ryori (New Year’s feast), representing wishes for financial stability and a prosperous future.

Ingredients

• 2 medium sweet potatoes (Japanese satsumaimo preferred)
• 1/2 cup chestnuts (canned or boiled)
• 1/4 cup sugar
• 1 tbsp mirin
• 1 tbsp sake
• Pinch of salt

Instructions

1. Peel the sweet potatoes and cut them into chunks. Place them in a pot of water and bring to a boil. Cook for about 15-20 minutes, or until the sweet potatoes are tender.
2. Drain the sweet potatoes and mash them until smooth.
3. If using canned chestnuts, drain them and lightly chop them. If using fresh chestnuts, boil them until tender, peel, and chop.
4. In a pan, combine the mashed sweet potatoes, chestnuts, sugar, mirin, sake, and a pinch of salt. Stir over low heat for about 5 minutes until everything is well mixed and heated through.
5. Transfer to a serving dish, and optionally garnish with additional chestnuts or a drizzle of mirin.
6. Serve warm as part of your New Year’s meal.

Kuri Kinton is a dish filled with symbolism and sweet flavors. The golden hue of the mashed sweet potatoes and chestnuts represents wealth and a bright future, while the creamy texture makes it a luxurious treat. This dish is a perfect example of how food in Japan is not just about taste but also about meaning and tradition. It’s a wonderful addition to any New Year’s feast, bringing a sense of warmth, abundance, and hope for the year ahead.

Namasu (Pickled Daikon and Carrot Salad)

Namasu is a refreshing, tangy salad made with thinly sliced daikon radish and carrots, marinated in a sweet-sour vinegar dressing. The dish is a staple in Japanese New Year’s celebrations, as the bright colors of the daikon and carrot symbolize a fresh start and good health. Namasu is typically served as part of the osechi ryori spread, providing a balance to the richer, sweeter dishes and offering a crisp, vibrant contrast.

Ingredients

• 1 medium daikon radish
• 1 medium carrot
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp soy sauce (optional)

Instructions

1. Peel the daikon radish and carrot, then slice them thinly into matchsticks or julienne.
2. In a bowl, combine the rice vinegar, sugar, salt, and soy sauce (if using), stirring until the sugar dissolves completely.
3. Add the sliced daikon and carrot to the vinegar mixture and toss well to coat.
4. Cover the bowl and refrigerate for at least 2-3 hours, or overnight for the flavors to meld.
5. Serve chilled as part of your New Year’s meal or as a refreshing side dish.

Namasu is a simple yet essential dish for Japanese New Year’s celebrations. The balance of sweet, sour, and salty flavors makes it a refreshing counterpoint to the other rich and hearty foods often served during the holiday season. With its bright colors and clean, crisp taste, Namasu symbolizes new beginnings and health, making it a perfect dish to welcome the New Year with a sense of renewal.

Chikuzen-ni (Simmered Root Vegetables and Chicken)

Chikuzen-ni is a savory simmered dish featuring a variety of root vegetables, such as burdock root, carrots, and shiitake mushrooms, along with chicken, all simmered in a flavorful broth of soy sauce, mirin, and sugar. It’s a popular dish for New Year’s celebrations because it symbolizes family harmony and prosperity, with each ingredient representing a different aspect of good fortune. This comforting dish is a staple in the osechi ryori tradition, enjoyed for its warm, earthy flavors.

Ingredients

• 2 chicken thighs, bone-in, skinless
• 1/2 cup burdock root, peeled and cut into matchsticks
• 1/2 cup lotus root, peeled and sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup carrots, sliced
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1/4 cup sake
• 2 cups dashi (or water with dashi powder)
• 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown on both sides.
2. Remove the chicken from the pot and set it aside. In the same pot, add the burdock root, lotus root, carrots, and shiitake mushrooms. Stir-fry for about 2-3 minutes.
3. Return the chicken to the pot and add the soy sauce, mirin, sugar, sake, and dashi. Bring to a boil.
4. Lower the heat to a simmer and cook for about 30-40 minutes, or until the vegetables are tender and the flavors are well absorbed.
5. Remove the chicken and vegetables from the pot and arrange them on a serving platter.
6. Serve the dish warm as part of your New Year’s feast.

Chikuzen-ni is a heartwarming dish that carries deep symbolism in Japanese culture, particularly during the New Year. The combination of chicken and root vegetables reflects the desire for a stable and prosperous future, while the rich, savory broth adds depth and comfort to the meal. As part of osechi ryori, Chikuzen-ni offers a delicious and meaningful way to celebrate family unity and good fortune in the year ahead.

Osechi Ryori (Japanese New Year’s Feast)

Osechi Ryori is the quintessential Japanese New Year’s meal, consisting of a variety of dishes packed into a layered bento box called “jubako.” Each dish in this elaborate feast holds symbolic meaning, such as wishes for prosperity, longevity, and happiness. Traditionally prepared in advance, osechi ryori offers a diverse range of flavors, from sweet to savory, and is meant to be enjoyed during the first few days of the New Year. It’s a celebration of both food and tradition.

Ingredients (for key osechi dishes)

1. Kuromame (Sweet Black Soybeans):
   • 1 cup black soybeans
   • 1/2 cup sugar
   • 2 tbsp soy sauce
   • 1 tbsp mirin
2. Datemaki (Sweet Rolled Omelet):
   • 4 eggs
   • 1 tbsp sugar
   • 1 tbsp mirin
   • 1 tbsp soy sauce
3. Kobu Maki (Kelp Rolls):
   • 4 sheets of kombu (kelp)
   • 1/2 cup dried shiitake mushrooms
   • 2 tbsp soy sauce
   • 1 tbsp sugar
4. Ebi (Shrimp):
   • 12 large shrimp
   • 1 tbsp sake
   • 1 tbsp soy sauce

Instructions

1. Kuromame:
   • Soak the soybeans overnight. Drain and place them in a pot with water. Bring to a boil, then reduce the heat to a simmer for about 1 hour until the beans are tender. Add sugar, soy sauce, and mirin, and continue simmering for 15 more minutes. Set aside to cool.
2. Datemaki:
   • Whisk the eggs with sugar, mirin, and soy sauce. Heat a pan and lightly grease it. Pour a thin layer of the egg mixture, cooking each layer until it’s firm, then rolling it up. Continue this process until all the egg mixture is used up, forming a rolled omelet. Slice it into bite-sized pieces.
3. Kobu Maki:
   • Rehydrate the dried shiitake mushrooms in warm water for about 15 minutes. Once rehydrated, slice the mushrooms and roll them up in kombu, securing them with a toothpick. Simmer the rolls in soy sauce and sugar for 15-20 minutes.
4. Ebi (Shrimp):
   • Peel and devein the shrimp, leaving the tails on. Boil the shrimp in water mixed with sake and soy sauce for about 3-4 minutes until they turn pink. Set aside.
5. Arrange all the dishes in a jubako (bento box), making sure to place the food in layers with each item reflecting a different meaning.

Osechi Ryori is more than just a meal; it’s a celebration of Japan’s culture and tradition, where every dish conveys a heartfelt wish for the new year. From the sweet black beans symbolizing health and longevity, to the rolled omelet representing happiness, each element in the osechi meal has a special significance. This grand feast is an essential part of Japanese New Year’s festivities and is enjoyed by families gathering to celebrate new beginnings.

Ozoni (New Year’s Mochi Soup)

Ozoni is a traditional Japanese soup served during the New Year, made with mochi (glutinous rice cakes) and a clear broth, often flavored with miso or soy sauce. It’s a comforting dish believed to bring good fortune, with the mochi symbolizing strength and vitality for the new year. The ingredients and flavors can vary depending on the region, but the essence of Ozoni remains the same: a delicious, nourishing soup enjoyed with loved ones as part of the New Year celebration.

Ingredients

• 4 oz mochi (glutinous rice cakes)
• 4 cups dashi (Japanese broth)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup spinach or mitsuba leaves (optional)
• 2 oz chicken or pork (optional)
• 2 boiled eggs (optional for garnish)

Instructions

1. Toast the mochi lightly with a kitchen torch or in a toaster oven until it puffs up and becomes slightly golden.
2. Prepare the dashi by combining dashi powder with water, or use homemade dashi. Bring it to a simmer.
3. Add soy sauce, mirin, and the mushrooms (and chicken or pork if using) to the dashi and let it simmer for a few minutes.
4. Place the mochi in bowls. Pour the hot broth over the mochi and garnish with spinach or mitsuba leaves and a boiled egg, if desired.
5. Serve immediately.

Ozoni is a beloved dish that plays an important role in the Japanese New Year tradition. The warm, soothing broth combined with the chewy mochi creates a comforting and symbolic meal that represents renewal, health, and prosperity. It’s a wonderful dish to share with family and friends, and the variety of regional versions ensures that every family can enjoy it in their own unique way. Ozoni brings a sense of warmth and connection as people celebrate the start of a new year together.

Tazukuri (Candied Sardines)

Tazukuri is a traditional Japanese dish made with small dried sardines (or anchovies) that are candied in a sweet, savory sauce. The dish symbolizes abundance and a bountiful harvest, as sardines are a plentiful and sustainable food source. Typically served as part of the osechi ryori, Tazukuri is a crunchy, flavorful treat that combines the salty, umami taste of the fish with a sweet glaze. It’s a dish enjoyed for both its symbolism and its bold flavors.

Ingredients

• 2 cups small dried sardines (or anchovies)
• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sesame seeds (optional)

Instructions

1. Heat a pan over medium heat and add the dried sardines. Stir-fry them for 3-4 minutes until they are slightly crispy.
2. In a small saucepan, combine soy sauce, sugar, mirin, and sake. Bring to a simmer, stirring to dissolve the sugar.
3. Pour the sauce over the sardines and continue to cook for 2-3 minutes until the sauce thickens and glazes the fish.
4. Transfer the sardines to a plate and let them cool.
5. Optionally, sprinkle with sesame seeds for added flavor and texture before serving.

Tazukuri is a simple yet powerful dish that represents good fortune and prosperity for the new year. The sweet-salty combination and crunchy texture of the sardines make this dish irresistible and unique. It’s a traditional favorite during the New Year celebrations, adding a touch of elegance and symbolism to the osechi ryori spread. By preparing Tazukuri, you invite abundance into the year ahead, while also honoring the rich culinary heritage of Japan.

Sekihan (Red Bean Rice)

Sekihan, or red bean rice, is a traditional Japanese dish often served during celebratory occasions, especially the New Year. The dish is made by cooking glutinous rice with adzuki beans, which turn the rice a vibrant red color. This striking color is symbolic of happiness, good fortune, and prosperity. Sekihan is commonly served with a sprinkle of sesame seeds or served alongside a variety of dishes in New Year feasts. Its sweetness, combined with the chewy texture of the glutinous rice, makes it both a comforting and auspicious dish.

Ingredients

• 1 1/2 cups glutinous rice (mochi rice)
• 1/2 cup adzuki beans
• 1/2 tsp salt
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Rinse the adzuki beans and place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook the beans for about 30 minutes, or until they are soft.
3. Drain the cooked beans, reserving some of the cooking liquid.
4. In a rice cooker, combine the soaked glutinous rice and the cooked adzuki beans. Add the reserved cooking liquid from the beans and 1/2 cup of fresh water. Add salt and stir to combine.
5. Cook the rice in the rice cooker according to the manufacturer’s instructions. Once done, fluff the rice gently with a rice paddle.
6. Garnish with sesame seeds before serving.

Sekihan is a dish that captures the essence of Japanese New Year traditions, with its rich red color symbolizing happiness and good luck. Whether enjoyed as part of an osechi ryori meal or as a standalone dish, Sekihan offers a delightful combination of flavors and textures. The sweet beans complement the slightly sticky rice, creating a dish that is both satisfying and symbolic. Sharing this dish with loved ones during the New Year encourages unity and brings blessings for the year to come.

Kue Cubir (Japanese Sweet Potato Mochi)

Kue Cubir, or Japanese sweet potato mochi, is a delightful fusion of sweet potato and glutinous rice dough. This chewy, subtly sweet treat is popular during the New Year’s season and is known for its satisfying texture and natural sweetness. The combination of mashed sweet potato and sticky rice flour creates a beautiful contrast, while the addition of a sugar syrup glaze adds richness and depth. These little mochi bites make for a perfect dessert to welcome in the new year, bringing joy and prosperity.

Ingredients

• 2 medium-sized Japanese sweet potatoes (or satsumaimo)
• 1 cup glutinous rice flour (mochi-ko)
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tbsp corn starch (for dusting)
• 1 tbsp syrup (optional)

Instructions

1. Peel and chop the sweet potatoes into chunks. Boil them until tender (about 15-20 minutes).
2. Drain the potatoes and mash them until smooth. Let them cool slightly.
3. In a mixing bowl, combine the mashed sweet potato, glutinous rice flour, sugar, and salt. Add water gradually to form a smooth, dough-like consistency.
4. Divide the dough into small portions and roll each into a ball, then flatten it into a disk shape.
5. Steam the mochi for about 10-15 minutes until they become soft and chewy.
6. Once steamed, coat the mochi lightly with corn starch to prevent them from sticking together. Optionally, drizzle syrup over the top before serving for added sweetness.

Kue Cubir offers a soft and chewy texture paired with the natural sweetness of Japanese sweet potatoes, making it an excellent treat for any New Year’s celebration. The recipe balances flavors beautifully, and its presentation as small, delicate mochi bites makes it a fun and delicious way to usher in the new year. With each bite, the dish symbolizes both health and sweetness, making it a delightful dessert for all to enjoy.

Tofu and Spinach Soup (Koyadofu no Suimono)

Koyadofu no Suimono is a light yet flavorful soup made with koyadofu (freeze-dried tofu), spinach, and a delicate dashi broth. This traditional Japanese soup is often enjoyed during New Year’s celebrations for its simplicity and elegance. The freeze-dried tofu rehydrates in the broth, absorbing the savory flavors, while the spinach adds a touch of green to represent vitality and growth in the coming year. The clear, subtly seasoned broth enhances the tofu and vegetables, making this soup a perfect start to a festive New Year’s meal.

Ingredients

• 1/2 block of koyadofu (freeze-dried tofu)
• 1/2 cup spinach leaves (fresh or frozen)
• 3 cups dashi stock
• 1 tbsp soy sauce
• 1 tsp mirin
• 1/2 tsp salt
• 1 tbsp sliced green onions (for garnish)

Instructions

1. Soak the koyadofu in warm water for about 10 minutes to rehydrate. Once rehydrated, cut it into bite-sized pieces.
2. Bring the dashi stock to a simmer in a pot. Add soy sauce, mirin, and salt to season the broth.
3. Add the rehydrated koyadofu to the simmering broth and cook for 2-3 minutes.
4. Add the spinach to the pot and cook for an additional 1-2 minutes until the spinach wilts.
5. Serve the soup hot, garnished with sliced green onions.

Koyadofu no Suimono is a beautifully delicate soup that brings a sense of lightness and refreshment to New Year’s celebrations. With its soothing broth and nourishing ingredients like tofu and spinach, it’s a dish that symbolizes vitality and renewal. Its simplicity makes it a favorite to complement more substantial dishes, and it offers a clean, rejuvenating start to any meal. The fresh flavors and traditional essence make it an excellent choice for those looking to embrace the purity and beauty of Japanese New Year cuisine.

Note: More recipes are coming soon!