Osechi Ryori is the traditional Japanese New Year’s feast, featuring colorful dishes carefully packed in stacking boxes called jubako. In this roundup, I’m sharing the most popular Osechi Ryori dishes, so you can celebrate the holiday with all the traditional flavors.
Popular Osechi Ryori Dishes
The Japanese celebrate New Year’s Day with a traditional feast called Osechi Ryori (おせち料理). It stands as the most important meal of the year because each beautifully prepared dish conveys special meanings and sends well-wishes for health, happiness, and prosperity in the coming year.
To welcome the New Year with you, I’ve gathered a selection of the most popular osechi ryori dishes in this roundup. Each recipe includes a step-by-step video to guide you through the cooking process. I hope you enjoy this festive spread and the traditions it represents!
Helpful Guide for Celebrating Japanese New Year
I’ve been sharing a series of Osechi Ryori recipes and insights on how we celebrate Japanese New Year (Oshogatsu) on Just One Cookbook for many years. It’s truly an honor to see the blog become one of the most comprehensive resources for those who celebrate the holiday or are simply curious about the traditions.
- Prepare ahead: Follow my complete guide on the Osechi Cooking Timeline.
- Packing Osechi: Packing the New Year dishes in lacquered boxes (jubako) is an art. I’ve created a tutorial with step-by-step photos in my post: How to Pack Osechi Ryori in 3-Tier Boxes
- Beyond the traditional spread: We also serve a variety of modern sides and desserts to complete the main spread. Check out Popular Side Dishes & Desserts to Serve with Osechi Ryori.
My goal is to continue sharing what’s new each year and how Japanese customs evolve in today’s busy world. I hope you’ll follow along by joining my newsletter!
Datemaki (Sweet Rolled Omelette)
Oven-baked and shaped into a cylinder, Datemaki (Japanese Sweet Rolled Omelette) is a must-have dish for New Year’s Day. Similar to tamagoyaki, this sweet-savory omelette is tender and moist inside with a golden-brown exterior and cheerful spiral shape.It’s by far my favorite among the New Year foods!
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Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
Kurikinton literally means “chestnut gold mash” and symbolizes economic fortune and wealth. This dish is meant to bring good luck and prosperity. If you make it, be sure to use Japanese sweet potatoes for their bright yellow color.
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Tazukuri (Candied Anchovies)
Tazukuri is made of roasted baby sardines coated in a sweet soy sauce glaze and is a popular snack in osechi ryori. We eat it on New Year’s Day because it symbolizes a bountiful harvest. You can also enjoy these candied anchovies with a cold beer anytime of the year!
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Kuromame (Sweet Black Soybeans)
These shiny Sweet Black Soybeans (Kuromame) are an essential part of the New Year feast. Their glossy black color creates a beautiful contrast against the red lacquer jubako and the other colorful dishes. Eating these beans symbolizes good health for the coming year. Sweet with a hint of savory, they are deliciously addictive!
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Namasu (Daikon and Carrot Salad)
Namasu is a refreshing salad made of carrot and daikon radish lightly pickled in sweetened vinegar. Because red and white are considered celebratory colors in Japan, you’ll see these hues used in many traditional ceremonies. Crunchy, tangy, and bright in flavor, namasu is also enjoyed year-round as a light, refreshing dish.
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Pickled Lotus Root (Su Renkon)
Marinated in sweetened vinegar, Pickled Lotus Root or Su Renkon is tender yet crunchy. Its tangy, refreshing flavor makes it a perfect palate cleanser between all the richly seasoned dishes.
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Pickled Chrysanthemum Turnips (Kikka Kabu)
These beautiful Pickled Chrysanthemum Turnips (Kiku Kabu) are a striking addition to your osechi ryori spread. With just basic cutting skills, you can prepare these crunchy, sweet, and tangy pickles in advance.
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Pounded Burdock Root with Sesame Sauce (Tataki Gobo)
Dressed in a savory sesame sauce, Pounded Burdock Root (Tataki Gobo) is full of earthy and nutty flavor. Because burdock root grows deep into the ground, this dish symbolizes household and family stability for the coming year.
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Kazunoko (Herring Roe)
We enjoy this golden-colored Kazunoko (herring roe) on New Year’s Day, as it symbolizes a prosperous family and many children. This prized delicacy has a unique crunchy texture and is one of the most popular dishes in osechi.
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Chikuzenni / Nishime (Simmered Chicken and Vegetables)
Chikuzenni is a classic Japanese dish often served on New Year’s Day, though my mom makes it regularly because it was my family’s favorite nimono (Japanese simmered dish). It’s also a popular side for bento, as it can be made in advance and tastes just as delicious at room temperature.
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Instant Pot Nishime
You can save time by pressure-cooking the stew in an Instant Pot. I’ll also show how to adapt this dish for a vegan version.
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Simmered Shrimp
Simmered Shrimp (Ebi no Nimono) adds a bright vermilion color and savory flavor to your Japanese New Year feast. Symbolizing long life, the shrimp are always served with their heads and shells on for a beautiful and festive presentation.
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Salmon Kombu Roll
Salmon Kombu Roll features flavorful salmon rolled in kombu and tied with kanpyo (dried gourd strips). This dish symbolizes the secrets of perennial youth and long life. They’re so delicious, you may be tempted to enjoy more than one of these exquisite appetizers!
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Yellowtail Teriyaki
Yellowtail Teriyaki (Buri no Teriyaki) is a classic Japanese grilled fish glazed with homemade teriyaki sauce. Simple, elegant, and full of flavor, it makes a perfect main dish for New Year’s Day.
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Butter Soy Sauce Scallops
In this recipe, juicy scallops are pan-fried to perfection and seasoned simply with soy sauce and butter. Each bite is tender, flavorful, and utterly addictive! This crowd-pleasing appetizer comes together quickly and is perfect for any Japanese-inspired party.
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Kamaboko with Salmon Roe
Impress your guests with this stunning yet easy Kamaboko Fish Cake with Salmon Roe! These beautiful appetizers are perfect for your New Year spread, or as elegant hors d’oeuvres at any party. The recipe is surprisingly simple: make small slits in the kamaboko (fish cake), tuck in shiso leaves, and top with golden salmon roe.
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Ozoni (Japanese New Year Mochi Soup – Kanto Style)
Ozoni (Japanese New Year Mochi Soup) is one of the most important dishes we enjoy on New Year’s Day. This clear, dashi-based soup often includes toasted mochi, chicken, and seasonal vegetables, and is especially popular in the Kanto region (Eastern Japan).
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Ozoni (Japanese New Year Mochi Soup – Kansai Style)
This Kansai-style Ozoni is a miso-based soup enjoyed on the morning of New Year’s Day. The soup includes mochi (rice cake), and its preparation varies by region and household. My recipe is adapted from my mom’s version, with the addition of leafy green vegetables and a touch of yuzu peel for extra flavor.
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How to Make Mochi with a Stand Mixer
Make fresh Homemade Mochi (Japanese rice cakes) using a stand mixer and an electric rice cooker! Stuff the mochi with your favorite dessert filling, dip it in a savory or sweet coating, or enjoy it in red bean soup or Japanese New Year soup (ozoni).
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How To Enjoy Japanese Mochi
We enjoy various types of mochi rice cakes in Japan, especially for Japanese New Year. In this recipe, you'll learn how to prepare at home the three most popular flavors of mochi—kinako (roasted soybean flour), isobeyaki (soy sauce with nori), and anko (sweet red bean paste).
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Sweet Red Bean Paste (Tsubuan and Koshian)
Red bean paste (Anko) is a sweet and versatile filling used in many Japanese desserts. It’s easy to make at home with just four simple ingredients, and once prepared, you can use it to make mochi, dorayaki, taiyaki, and more.
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Watch How I Pack Osechi Ryori in Jubako
Editor’s Note: Original post was published on Dec 27, 2015. The content has been updated on December 27, 2022.
