The connection between events and food
The special dishes eaten during seasonal events and on celebratory days are symbolic of Japanese culture and climate.
Festival foods are meant to pray for the happiness and health of the family, and may vary according to regional characteristics, such as "osechi ryori" (New Year's food). Many of them incorporate seasonal ingredients and are part of the seasonal scenery.
Originally, annual events were also called "hare no hi" (days to invite the gods and offer them a feast), and were distinguished from everyday events (ke no hi) by arranging delicious food that is not usually served on the dinner table. Not only food, but also clothing and room decorations have been used to distinguish between everyday and extraordinary events.
In addition to these celebratory events, for the Japanese, who are an agricultural people, seasonal changes are used as indicators centered around rice cultivation, and events are held on these dates to give thanks for the harvest.
Because it is easy to get sick during seasonal changes, people have devised "food knowledge" to help them get through times when it is easy to get sick (such as pumpkin on the winter solstice or eel on the day of the Ox).
▼ For more information on "Going Through the Seasons - New Year's Customs," click here
[New Year's food]
1. New Year's cuisine
Nowadays, osechi cuisine is often eaten during New Year's holidays, but originally, osechi referred to festivals on the calendar and was food eaten on special days when celebrations were held at the change of seasons.
Originally, Osechi was made as an offering to the New Year deity, but it also has many other meanings.
・By eating the food offered to the gods together with them, you will receive their blessings. ・Do not be in a hurry when welcoming the gods. ・Do not use the kitchen (do not cook).
・Osechi ingredients
Osechi dishes use a lot of ingredients, and it is common to prepare 20 to 30 different kinds (depending on the region and the household). Also, since an even number of dishes is divisible by two, it is said that it is better to have an odd number, which has been considered auspicious since ancient times.
Osechi is divided into five types: celebratory dishes, appetizers, grilled dishes, vinegared dishes, and simmered dishes .
"Celebration dish"
As the name suggests, celebratory dishes are prepared at celebratory venues as snacks to go with alcohol, and each of the "three celebratory dishes" is imbued with a wish.
The three most common types are "herring roe," "black beans," and "tazukuri" in the Kanto region, while "herring roe," "black beans," and "pounded burdock" in the Kansai region.
Herring roe: prosperity of descendants, health and longevity
Black beans : To work diligently. Black is the color that wards off evil spirits.
Tadukuri : Praying for a good harvest. (Sardines were used as fertilizer for cultivating fields, so it was said that rice fields would have a good harvest.) The tail and head are considered auspicious.
Tatakigobo (bamboo shoots )...Families and businesses take root in the land and thrive
"Kuchitori"
"Kuchitori" means "appetizer for the mouth." They tend to be colorful and sweet in appearance . They are usually served first at celebratory events.
Kamaboko ...The red of the red and white represents "joy" and "protection from evil," while the white represents "sacredness" and "purity." It has a light taste that makes it a perfect palate cleanser.
Datemaki ... academic success (as it is reminiscent of a scroll)
Chestnut Kinton ...Increase in financial luck. (Chestnuts are a representative mountain delicacy and are also called "winning chestnuts," a food that represents abundance.
Konbumaki : Longevity and prosperity of descendants ("joy", "childbirth")
Nishiki Tamago (Nishiki Tamago ) - Increase in financial luck.
"pottery"
A staple of New Year's cuisine. Contains many seafood ingredients.
Sea bream (tai) - A fish that means "happy" and is considered auspicious (held by Ebisu). It is used for celebrations.
Yellowtail : A fish that is said to be a "success fish" and whose name changes as it grows. For those who wish for success, it is good to eat it at the beginning of the year.
Shrimp (prawn) - prayer for longevity (long enough to bend your back)
Clam: Good match. (Because there is only one shell that can fit together perfectly.)
"Vinegared food"
A standard New Year's dish.
Red and white pickled vegetables ..."as if taking root" (reminiscent of the mizuhiki (traditional Japanese paper string) used for celebrations.
Vinegared lotus root (vinegared lotus root) - a clear future (as you can see through the hole)
Chrysanthemum turnip ...prosperity, health. (Chrysanthemum flowers used for celebrations)
"Stew"
Chikuzenni ... represents a family living together in harmony.
Reins konnyaku : Good relationships and marital bliss
Arrowhead ... "I want to sprout (celebration)" from the protruding bud. Success in life. Longevity
Taro ...prosperity of descendants. Family harmony.
Bamboo shoots...means success in life and increases luck.
How to pack a New Year's food box
The tiered boxes in Osechi dishes have the meaning of "adding happiness."
In recent years, three-tiered boxes are commonly used, but the official standard is four-tiered boxes. In some regions and households, five-tiered boxes are used.
From the top, the layers are "First Layer," "Second Layer," "Third Layer," "Yo Layer" (the kanji character "yo" is used for the fourth layer to avoid the image of death), and "Fifth Layer."
When packing the New Year's dishes into the tiered boxes, each tier has a set number of dishes to be packed, and it is considered auspicious to pack odd numbers such as five, seven, and nine. Odd numbers are also called lucky numbers and are considered to be auspicious.
How to pack a five-tiered box
How to pack a Yodan-ju
How to pack a three-tiered box
In recent years, it has become easier to decorate the New Year's table with a wide range of options, including not only cooking at home, but also ordering easily. Osechi cuisine has changed in a variety of ways, incorporating family preferences and trends, such as Western-style and Chinese-style osechi. Although each has its own characteristics, the culture of "osechi" remains the same, and we cherish the wisdom and customs of our ancestors. We hope you will enjoy Japanese food culture to the fullest, along with a New Year's lifestyle that is in line with the times.
2. Mochi
They have been an agricultural people since ancient times.
Mochi: A special food for Japanese people!
In Japan, rice cultivation is at the root of culture, and rice has been considered a sacred crop. The power of rice is concentrated in mochi, which is made by pounding rice, so it has long been believed that eating mochi gives you strength.
Eating rice cakes on New Year's Day signifies receiving the spirit of the Toshigamisama that resides in them and being granted the spirit of the new year.
Originally, it is said that Kagami-mochi was the abode of the New Year deity.
Kagami mochi
The name Kagami mochi comes from its resemblance to the shape of an old mirror. It is believed that gods reside in mirrors, and so Kagami mochi came to be displayed as an offering to the New Year deity. The round shape represents a happy family, and the stacked shapes represent a year stacked with joy.
After the end of the New Year period (January 7th), people see off Toshigami-sama, eat Kagami-mochi (rice cakes made from the bounty of nature) (Toshigami-sama is the god of good harvest), share its spiritual power, and pray for good health and prosperity in the year. This practice led to an event called "Hagakatame," which means "eat something hard, strengthen your teeth, and pray for a long life."
Cutting the hard, dried Kagami mochi with a blade is considered bad luck as it brings to mind the act of seppuku, so it is broken into small pieces with a mallet. As the mochi was the abode of the New Year deity, it should be handled with care.
Zoni
The history of eating zoni on New Year's Day is long, and it is said to have begun in the Heian period.
It is said that the dish originated when rice cakes, taro, carrots, and radishes offered to the New Year deity in prayer for a good harvest were simmered in the first fire of the new year using "wakamizu" (young water) drawn from a well or river at the beginning of the year, and eaten on New Year's Day. The origin of the word "zoni" is "nimaze," which means "boiled and mixed together," and comes from the fact that various ingredients are boiled together.
The original shape of rice cakes was round, in which the soul of the New Year deity resides, but in cold regions, when the rice cakes are rolled by hand, air bubbles get trapped inside the rice cakes, making them more likely to crack.
Therefore, in the Kanto region, they started using noshi mochi, which is made by applying pressure to push out any air bubbles. When you cut noshi mochi, it naturally becomes square, so in the Kanto region it is called square mochi, while in the Kansai region it is called round mochi, depending on the region.
When making zoni, square mochi is often baked before being added, and when it is baked, it expands and the corners are removed. This makes the shape closer to a circle, so it was thought to have its original meaning.
So,
We would like to introduce you to "celebration chopsticks," which are important for eating food.
Celebration chopsticks
Celebration chopsticks are chopsticks made from plain wood such as willow, with thin strips cut on both sides, and are used at celebratory meals such as New Year's Day and weddings.
How to use Celebration Chopsticks
The reason why both ends of the celebration chopsticks are thin is because you use one end and the other end is used by the gods, and it is based on the idea that you eat together. Since it is a celebratory meal on a special day, the gods also get to eat.
When using them during the New Year, they are offered to the Shinto altar on New Year's Eve and used during the New Year period. (Each person should thoroughly wash and dry the used celebratory chopsticks, put them back in the chopstick bag, and continue to use them.)
Since the celebratory chopsticks are considered lucky charms, it is a good idea to take your used celebratory chopsticks to an event where New Year decorations and calligraphy are burned, such as "Dondoyaki" or "Tondo", on Little New Year's Day, January 15th, and burn them together.
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Not only New Year's osechi and ozōni, but also ceremonial foods are influenced by the local climate and customs of each region, and are full of culture based on the seasons of each region.
Along with enjoying these events, be sure to enjoy Japan's rich food culture at seasonal turning points and celebrations.
▼About New Year's customs
▼About [New Year's Beginnings]
