Osechi is traditional New Year’s meal in Japan. The dishes consist mostly of nimono (simmered vegetables) and cooked meat and fish, and the colors yellow, green and red are present.They are meant to keep for a long time because we eat osechi during the entire new years week, and no one is supposed to cook in the kitchen on January 1. I cook with my grandma New Year’s eve every year. She is the master of nimono; she makes nimono, and I cook other things.I’d like to explain what kind of dishes are in it and what is important about it!
- Dashimaki Tamago (Rolled egg)
Dashimaki tamago is very important for osechi because osechi requires the color yellow of this dish. The eggs of this dish work well for the beautiful yellow color, and it is easy to add other ingredients.
2. Kazunoko (herring’s egg)
Kazunoko is herring roe; it works as a beautiful yellow color too. The reason why we put in it to osechi is to wish our descendants prosperity.
3. Shrimp
We say that shrimp grow a long beard and their waist is bent like an old man. Because of this, shrimp represent longevity. There seems to be a wish for longevity that shrimp lives in good health until it turns its back. And red shrimp make osechi more attractive.
4.Kobumaki (rolled seaweed)
It is said that this rolled seaweed dish makes you happy! It is associated with the word yorokobu, meaning “joy.” And the black ingredients have the effect of making other colors stand out.
5.Red and white Namasu (vinegared daikon and carrot)
Red and white are the colors of celebration in my country. We bundle celebratory items with red and white strings called “mizuhiki.” Namasu is meant to look like mizuhiki.
A lot of meaning is put in the Osechi. I can not explain everything here, but it may be fun to discover new things about Osechi by asking knowledgeable people about the legends while eating. You also will be able to learn a lot of Japanese puns.