This new years I had two celebrations. I had the countdown in Tokyo and I was lucky enough to be invited over to my boss, Mitani-san's, house for a traditional Japanese new year bento box. The Japanese celebrate new years as we celebrate Christmas in the states. It is a time for families to gather, dine and relax.
While the concept of New Years in Japan is similar to that of Christmas in the states the cuisine is very different. Every family makes a osechi ryouri. Osechi ryouri is supposed to be made before New Year’s Day dawn, and to last for days without refrigeration during the 7-day New Years holiday. The original reason for this period of rest or non-cooking was supposed to be to appease the fire god, Kohjin, who might get angry if one made fires so early in the year. Then in later years, this period of non-cooking was ostensibly to allow the wife (or cook of the house) a rest and time to spend with the family.
Mitani-san started the meal off by serving us all spiced sake. We were served from oldest to youngest, never pouring the sake to ourselves. We then moved onto the mochi soup. Mochi is made of rice that has been pounded into a sticky patty. Each area of Japan has their own version of the new year's mochi soup. After this we were allowed to try all the different dishes in the osechi ryouri. Each dish has a different meaning including fertility and wealth. I tried to try as may as I could, however, I drew the line at the tazukuri-dried anchovies.
It was a wonderful experience being able to partake in a traditional Japanese New Year meal. Maybe some day I can create a similar meal in the future, bringing a bit of Japan back to America.
While the concept of New Years in Japan is similar to that of Christmas in the states the cuisine is very different. Every family makes a osechi ryouri. Osechi ryouri is supposed to be made before New Year’s Day dawn, and to last for days without refrigeration during the 7-day New Years holiday. The original reason for this period of rest or non-cooking was supposed to be to appease the fire god, Kohjin, who might get angry if one made fires so early in the year. Then in later years, this period of non-cooking was ostensibly to allow the wife (or cook of the house) a rest and time to spend with the family.
It was a wonderful experience being able to partake in a traditional Japanese New Year meal. Maybe some day I can create a similar meal in the future, bringing a bit of Japan back to America.
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