OMG it’s Osechi time!

Posted on December 19, 2007 by Brenton S.

Yes it’s about that time people! Time to go to your local Tokiwa department store or Lawson and browse the shelves for what a majority of the population will be eating for Shougatsu (New Years). The highly coveted Osechi meal box appears but once a season. Now to the untrained gaijinJapanese word meaning "outsider" commonly used to describe foreigners. Considered somewhat impolite. eye you may wonder why this special new years boxed meal is so expensive… The reason is it’s not a bento but Osechi or prepared traditional dishes of the New Year.

Osechi traditionally is a large array of New years dishes cooked and prepared before the actual Shougatsu or first of January. A tomodachi told me that osechi basically started out as cultural festival cuisine but over the years has evolved into a way to ensure mom doesn’t have to cook for a couple of days. Thank the gods, mom, for if you had to prepare all those intricate delicacies I’m sure someone wouldn’t be having a “Happy” New Year.

The standard osechi that I have witnessed comes usually in 3 layers of various cedar lined decorative lacquered boxes, each box containing a various multitude of traditional New Years cuisine. The Japanese are big on symbolism and meaning so each dish represents a quality or desired meaning pertinent to the new years celebration. Entirely different from a large bento, Osechi boxes have a large array of preserved, vinegary, candied, and sautéed foods usually containing little or no rice.

From personal experience Osechi really has an old world flavor and appeal. All dishes are meant to be eaten cold or at room temperature. The most prevalent dishes included in osechi boxes are: Kuromame or black soybeans sautéed on low heat with sugar, shoyu, and salt representing good health for the coming year. Kazunoko a light yellow extremely crunchy herring roe with basically no taste symbolizing family health and togetherness. Tazukuri is a dish of dried small sardines that have been caramelized in shoyu, sugar, and rice wine; this dish represents the wishes for a bountiful coming year. Kamaboko are fishcakes made of various sizes, and colors usually pink/yellow with white symbolizing the first sunrise of the new years day. Ikura or salmon roe large and orange like the rising Japanese sun these symbolize the coming of the New Year and family togetherness. Konbumaki is a seaweed roll consisting of carrot, burdock, pork or salmon, sautéed in soy, sugar, and dashi representing a joyous or happy occasion. Fu or wheat gluten colored and shaped into various festive designs. Kimpira or burdock root (gobo) sautéed with carrots soy, sugar, and rice wine. Lotus root or rinkon either in a namasu or vinegar type dish or soy sautéed. Various nimono or vegetables such as daikon (radish), watercress, and green beans usually pickled. The Tai fish or sea bream usually steamed or sautéed symbolizes coming wealth. Sweet egg rolls similar to the flavor found on Tamago or egg sushi but rolled up into a more decorative state are also an osechi staple.

The price of osechi varies greatly throughout Japan. The store bought types can be furnished and bought for around $75-$100 in any department or convenience store. If having a traditional chef create a truly authentic masterpiece the price can run into thousands of dollars. To the Japanese, seeing the Osechi advertisements around town signifies the closing of the year and the New Years celebrations, which are eminently around the corner. Osechi is definitely one dish that a gaijin should try for that old world Japanese flavor. Just a reminder it’s meant to last 3 days instead of just one so don’t think that it all has to disappear quickly. Since my palate is not as refined as those in Japan my osechi disappears slowly if not at all. Give me a bowl or sekihan and ozone with mochi and I will be just as happy. Happy Bonenkai season to all of you getting drunk and Akemashite Omedetou gozaimasu!