25+ Traditional New Year’s Japanese Recipes for a Festive Feast

The New Year in Japan is a time to celebrate new beginnings, reflect on the past, and enjoy meals that are rich in meaning and tradition.

Japanese New Year dishes (shinnen ryori) are not just about flavor—they are imbued with symbolism, representing prosperity, longevity, and good fortune for the coming year.

From savory osechi ryori (New Year’s feast) to comforting zoni (mochi soup), these meals are a celebration of nature’s bounty and cultural heritage.

If you’re looking to elevate your New Year celebrations with delicious and meaningful dishes, these 25+ Japanese recipes will help you start the year on a tasty note.

Whether you’re preparing a traditional feast or experimenting with a few new flavors, these recipes are sure to impress your guests and bring luck to your home.

25+ Traditional New Year’s Japanese Recipes for a Festive Feast

Japanese New Year recipes are more than just meals—they are expressions of cultural heritage and hope for the future.

Whether you’re preparing traditional osechi ryori with its colorful tiers of meaning or simply enjoying a bowl of comforting ozoni soup with your family, each dish tells a story of tradition, well-wishing, and new beginnings.

By incorporating these 25+ Japanese recipes into your New Year’s celebrations, you’re not only honoring Japan’s culinary history but also infusing your holiday with good fortune, prosperity, and happiness.

So, roll up your sleeves, bring a little bit of Japan to your kitchen, and start the new year with delicious dishes that will bring joy to your table and warmth to your heart.

Osechi Ryori (Traditional New Year’s Feast)

Osechi Ryori is the traditional Japanese New Year’s meal, a lavish spread of beautifully arranged dishes each symbolizing good luck, prosperity, longevity, and happiness.

The meal is typically served in layered boxes called jubako and is designed to be prepared in advance so that families can relax and celebrate during the New Year holidays.

Popular ingredients include black soybeans (kuromame) for health, herring roe (kazunoko) for fertility, and simmered vegetables like tazukuri (sweetened dried sardines) for a prosperous harvest.

The combination of sweet, savory, and sometimes pickled flavors creates a harmonious balance that is visually stunning and rich in symbolism.

To make your own Osechi Ryori, you can start with a few key dishes: Kuromame (sweet black soybeans), Kurikinton (sweet chestnut and sweet potato mash), and Kohaku-namasu (a refreshing salad of daikon radish and carrot).

The goal is to craft a multi-course meal filled with both traditional elements and personal touches. This is a perfect way to celebrate the New Year with family and friends, honoring cultural traditions while indulging in a festive feast.

[Full Recipe]

Toshikoshi Soba (New Year’s Eve Noodles)

Toshikoshi Soba is a Japanese New Year’s Eve tradition where long buckwheat noodles are eaten to symbolize longevity and the cutting off of the past year’s misfortunes.

This dish is simple yet incredibly satisfying, typically served in a hot broth or as a cold dish, depending on the region.

The noodles are often paired with toppings like tempura, sliced green onions, and a boiled egg, creating a savory and comforting meal that is eaten on New Year’s Eve to ring in a fresh start.

The story behind toshikoshi (the act of crossing over from one year to the next) is that the long noodles represent a long and prosperous life, and the cutting of the noodles is a metaphor for severing ties with the past year’s hardships.

A comforting broth made from dashi, soy sauce, and mirin serves as the base of this dish, while garnishes like seaweed, kamaboko (fish cake), and grated daikon add texture and depth of flavor.

Whether you prefer it warm or chilled, Toshikoshi Soba is a must-have for your New Year’s Eve dinner.

[Full Recipe]

Sekihan (Red Bean Rice)

Sekihan, or red bean rice, is a celebratory dish commonly served during New Year’s celebrations in Japan.

It’s made with glutinous rice and adzuki beans, creating a beautiful red color that symbolizes happiness and good fortune.

The soft, chewy texture of the rice combined with the subtle sweetness of the beans makes for a comforting dish that’s perfect for ringing in the New Year.

The preparation of Sekihan involves cooking the glutinous rice with adzuki beans, which are known for their auspicious qualities in Japanese culture.

The dish is often garnished with sesame seeds or a few slivers of pickled plum (umeboshi) for added flavor and visual appeal.

It is traditionally served at weddings, birthdays, and other festive occasions as a symbol of joy and prosperity.

As simple as it may seem, Sekihan carries deep cultural significance.

It’s a dish that brings together family and friends, offering a moment of reflection as you celebrate the new year with good food and positive intentions.

It’s also a wonderful way to experience the unique flavors of Japan in a celebratory and meaningful way.

[Full Recipe]

Chikuzen-ni (Simmered Chicken & Vegetables)

Chikuzen-ni is a savory, aromatic dish often served during the New Year in Japan, featuring a variety of root vegetables, chicken, and shiitake mushrooms, all simmered together in a delicate yet flavorful broth.

This dish is a symbol of prosperity and stability, as the vegetables represent a bountiful harvest and the chicken adds richness and depth to the meal.

The key to making a great Chikuzen-ni is in the simmering technique, where ingredients like lotus root, carrots, burdock root, and shiitake mushrooms are cooked slowly in a broth of soy sauce, mirin, and dashi until they absorb all the flavors.

The chicken pieces are typically cooked until tender and juicy, melding seamlessly with the vegetables.

It’s a comforting, healthy dish that embodies the essence of Japanese home-cooked food, offering both nourishment and a sense of tradition.

Chikuzen-ni is often made in large batches, perfect for serving at family gatherings during the New Year’s holiday.

Whether served as part of Osechi Ryori or as a stand-alone dish, it’s a wonderful way to enjoy the new year with a meal that’s both hearty and symbolic of good fortune.

[Full Recipe]

Namasu (Daikon & Carrot Salad)

Namasu is a refreshing, tangy salad made with thinly sliced daikon radish and carrots, often pickled in a sweet-and-sour vinegar-based dressing.

This dish is frequently included in the Osechi Ryori feast, offering a contrast to the heavier, richer dishes typically found in the New Year spread.

The bright colors and crisp textures make Namasu not only delicious but also a beautiful addition to any New Year’s table.

The preparation is incredibly simple yet satisfying.

The daikon and carrots are julienned or sliced into thin matchsticks and marinated in a mixture of rice vinegar, sugar, and salt.

The result is a sharp, tangy flavor profile that cleanses the palate and refreshes the senses.

Often, a touch of kombu or mustard seeds is added for extra depth, while the dish is topped with sesame seeds for a subtle crunch.

Namasu is believed to bring longevity and health, thanks to the detoxifying properties of daikon, making it a perfect dish to start the new year fresh and light.

Whether you’re preparing a full Osechi Ryori meal or just looking for a flavorful side dish, Namasu is an easy and delicious choice to add to your New Year’s celebration.

[Full Recipe]

Koyadofu (Freeze-Dried Tofu)

Koyadofu, or freeze-dried tofu, is a traditional Japanese ingredient often used in New Year’s dishes to symbolize longevity and prosperity.

This tofu is made by freezing blocks of tofu and then dehydrating them, which gives it a spongy, porous texture that absorbs broths and sauces beautifully.

In many cases, Koyadofu is included in soups and hot pot dishes during the New Year to add richness and heartiness.

The preparation of Koyadofu typically involves rehydrating the tofu in warm water until it becomes soft and expands.

Once rehydrated, it can be used in a variety of ways, but one of the most popular methods is to simmer it in a light dashi broth along with vegetables and mushrooms for a warming and savory soup.

The tofu takes on the flavor of the broth, resulting in a dish that’s rich yet comforting, perfect for the cold winter months.

This dish is often served as part of Osechi Ryori, or as a stand-alone meal to nourish the body and soul.

It’s an excellent choice if you’re looking to make a simple, yet flavorful, meal that honors Japanese tradition while showcasing the unique texture of freeze-dried tofu.

Whether you’re cooking for a crowd or preparing a quiet meal for yourself, Koyadofu is a thoughtful way to celebrate the New Year with health and happiness in mind.

[Full Recipe]

Ebi No Umami (Savory Shrimp Dish)

Ebi no Umami is a delicious and elegant shrimp dish that’s perfect for celebrating the New Year in Japanese style.

Shrimp, symbolizing longevity and happiness in Japanese culture due to their curved shape resembling a bent-back elder, is often served during the New Year to bring good fortune.

The dish features succulent shrimp marinated in a flavorful sauce made from soy sauce, sake, mirin, and a dash of dashi for umami depth.

To prepare Ebi no Umami, the shrimp are lightly sautéed until just cooked, then tossed in a fragrant marinade that coats each piece with savory goodness.

The final touch often includes garnishing with sesame seeds, sliced scallions, or a sprinkle of grated daikon for freshness.

The result is a dish that’s both light and satisfying, offering a perfect balance of flavors.

This dish can be served as part of Osechi Ryori or enjoyed on its own, and it’s a fantastic way to treat your guests to something special while adhering to New Year’s traditions.

Shrimp’s vibrant red color also adds a festive touch to your table, enhancing the celebration’s visual appeal.

[Full Recipe]

Kaki No Dote Yaki (Grilled Miso-Glazed Oysters)

Kaki no Dote Yaki is a luxurious and flavorful dish made with oysters, often enjoyed during the New Year for its rich taste and association with prosperity.

The oysters are grilled with a miso-based glaze, combining the umami of miso paste with the natural sweetness of the oysters.

This dish is perfect for seafood lovers and adds an elegant touch to any New Year’s feast.

To make Kaki no Dote Yaki, the oysters are first shucked and placed on the grill, where they’re brushed with a glaze made from white miso, mirin, soy sauce, and a touch of sake.

As the oysters cook, the miso caramelizes, creating a slightly smoky, sweet, and salty flavor that perfectly complements the delicate brininess of the oysters.

The dish is often garnished with finely chopped green onions or a sprinkling of sesame seeds for extra crunch.

This dish is perfect for celebrating the new year with a bit of indulgence.

Oysters are a symbol of vitality and abundance in Japanese culture, making Kaki no Dote Yaki an auspicious choice for your holiday spread.

[Full Recipe]

Zoni (New Year’s Mochi Soup)

Zoni is a traditional Japanese New Year’s soup made with mochi (glutinous rice cakes) and a flavorful broth, typically served as part of the first meal of the year.

The soup varies from region to region, but it is always warm, hearty, and symbolic of starting the new year with good health and fortune.

The chewy texture of the mochi is a key element of the dish, representing strength and resilience for the coming year.

The broth for Zoni is often made with dashi, soy sauce, and mirin, offering a delicate yet savory flavor.

Depending on the region, it may be flavored with miso or a lighter clear broth.

Common vegetables included in Zoni are daikon radish, carrots, and leafy greens, along with a few slices of chicken or fish for added richness.

The star of the dish, however, is the mochi, which soaks up the delicious flavors of the broth while providing a satisfying texture.

Zoni is a comforting and meaningful way to begin the year, warming both the body and spirit.

It’s believed that eating mochi on New Year’s Day brings good health and helps you to live a long, prosperous life.

Whether you’re looking to prepare a traditional dish or create your own unique version, Zoni is a must-try to honor the Japanese New Year.

[Full Recipe]

Kagamimochi (Rice Cake Decorations)

Kagamimochi is a traditional New Year’s decoration made from two round rice cakes, stacked on top of each other, and often adorned with a daidai (bitter orange) on top.

While it’s more of a symbolic dish than a meal, Kagamimochi plays a crucial role in the New Year’s celebration in Japan, representing the god of rice and the harvest.

It is believed to bring good fortune, prosperity, and protection to the household.

The larger rice cake at the bottom symbolizes stability and the foundation of the household, while the smaller rice cake on top represents the coming year’s blessings.

The daidai orange is placed on top as a symbol of continuity, since the fruit’s name is derived from the word “generation”, suggesting the continuity of life and prosperity from one generation to the next.

While Kagamimochi is often displayed as a decoration, it can also be used in dishes like ozoni (mochi soup) after the New Year festivities.

Traditionally, the rice cakes are broken and cooked in the soup to create a chewy and satisfying texture that complements the savory broth.

It’s a great way to incorporate the symbolism of Kagamimochi into your New Year’s celebrations, whether as a decoration or in a comforting dish.

[Full Recipe]

Nishiki Tamago (Golden Omelette Rolls)

Nishiki Tamago is a type of sweet, layered omelette that’s often featured in Osechi Ryori, the traditional Japanese New Year’s feast.

This dish represents wealth and happiness, with its golden color symbolizing a prosperous year ahead.

The delicate layers of egg are sweetened with mirin and sugar, creating a soft, velvety texture that pairs beautifully with other savory dishes on the New Year’s table.

To make Nishiki Tamago, the eggs are mixed with a sweetened soy-based marinade and cooked in thin layers in a rectangular pan, much like making an omelette.

Each layer is carefully rolled as it’s cooked, resulting in a beautiful, layered omelette that is sliced into small pieces for serving.

The slight sweetness of the dish balances the more savory components of the meal, offering a lovely contrast and a touch of elegance.

This dish is not only visually stunning but also deeply symbolic.

The golden color of the egg is associated with good fortune, while the layers of the omelette are said to represent the layers of a happy and successful life.

It’s a great addition to any New Year’s meal, whether you’re preparing a full Osechi Ryori or just looking for a flavorful and beautiful dish to celebrate the holiday.

[Full Recipe]

Furofuki Daikon (Simmered Daikon Radish)

Furofuki Daikon is a comforting, simple dish that highlights the natural flavors of daikon radish, a vegetable that is often consumed during the New Year in Japan for its health benefits and symbolism of purity and clarity.

The daikon is slowly simmered in a dashi-based broth until tender, then topped with a rich, savory miso paste sauce.

This dish is a lovely addition to any New Year’s spread, offering a balanced and light contrast to heavier, richer dishes.

To prepare Furofuki Daikon, the daikon is sliced into thick rounds and simmered in a mixture of dashi, soy sauce, and mirin until it becomes soft and tender.

Once cooked, the daikon is topped with a miso-based sauce made from white miso, mirin, and a touch of sugar, creating a slightly sweet and umami-packed flavor.

Some variations of the dish also include garnishing with sesame seeds, green onions, or even pickled plums for extra flavor and texture.

Furofuki Daikon is enjoyed for its simplicity and the way it allows the daikon’s natural sweetness to shine.

The dish is said to cleanse the body and aid digestion, making it a perfect choice for the New Year, when many people are looking for light yet satisfying meals after the rich, heavy feasts of the holiday season.

It’s a beautiful, health-conscious dish that embodies the spirit of renewal and well-being.

[Full Recipe]

Tazukuri (Sweetened Dried Sardines)

Tazukuri is a traditional Japanese dish made from tiny dried sardines that are simmered in a sweet soy-based sauce, often included in Osechi Ryori, the New Year’s feast.

This dish symbolizes a bountiful harvest, as sardines are believed to encourage a plentiful crop in the coming year.

Tazukuri is a dish full of deep umami flavors, with the sweet and salty sauce creating a delightful balance with the crispy sardines.

To make Tazukuri, the dried sardines are first lightly fried to crisp them up before being simmered in a mixture of soy sauce, sugar, and mirin.

Sometimes, a touch of sake is added to enhance the flavor profile.

The sardines absorb the savory sweetness of the sauce, making them a snackable treat that’s both crunchy and rich in flavor.

It’s often garnished with sesame seeds or tiny pieces of citrus peel to add a bit of brightness.

Tazukuri is not only delicious but also holds great cultural significance.

The small fish represent fertility, abundance, and success, making them an auspicious food for welcoming the New Year.

It’s a must-try dish for anyone wanting to dive into traditional Japanese New Year flavors and symbols.

[Full Recipe]

Kuri Kinton (Sweet Chestnut and Sweet Potato Mash)

Kuri Kinton is a visually striking dish made from mashed sweet potatoes and sweet chestnuts, symbolizing wealth and prosperity.

The bright yellow color is often associated with gold and good fortune, which makes this dish a key feature of the Osechi Ryori feast, bringing wishes for financial stability and happiness in the year ahead.

This sweet and savory side dish has a rich, creamy texture and a delicate sweetness that is both satisfying and comforting.

To make Kuri Kinton, the sweet potatoes are boiled and mashed until smooth, and the chestnuts are gently cooked in a sugar syrup to bring out their natural sweetness.

The chestnuts are then chopped and stirred into the mashed sweet potatoes, creating a velvety and fragrant mash.

A little bit of sugar and mirin is added to enhance the sweetness, and the dish is sometimes topped with a few extra whole chestnuts or candied chestnuts for a decorative touch.

This dish is perfect for anyone looking for a bit of indulgence without being overly heavy.

Kuri Kinton is often served alongside other savory dishes, providing a rich contrast to the more umami-packed components of Osechi Ryori.

It’s a perfect way to bring a taste of luck and abundance to your New Year’s celebration.

[Full Recipe]

Chawanmushi (Savory Egg Custard)

Chawanmushi is a smooth, silky steamed egg custard that is a favorite during New Year’s and other special occasions in Japan.

The custard is made with eggs, dashi, and a variety of umami-rich ingredients such as shrimp, chicken, and shiitake mushrooms.

The dish is served in a small bowl or chawan, making it a delicate and visually appealing part of any New Year’s spread.

To prepare Chawanmushi, the eggs are beaten and mixed with a flavorful dashi stock made from kombu (seaweed) and bonito flakes, then poured into small cups or bowls.

Ingredients like sliced shiitake mushrooms, shrimp, and small pieces of chicken are placed in the custard mixture before steaming, creating an incredibly tender and flavorful dish.

The custard should be smooth and creamy, with each bite offering a delicate balance of savory, umami flavors.

Chawanmushi is symbolic of purity and balance in Japanese culture, and its soft, delicate texture is thought to represent the calm and peaceful nature one hopes to cultivate in the new year.

It’s a great way to enjoy the flavors of Japan in a refined and satisfying way, perfect for a formal or family-style New Year’s celebration.

[Full Recipe]

Herring Roe (Kazunoko)

Kazunoko, or herring roe, is a beloved dish traditionally served during New Year’s celebrations in Japan.

Known for its crunchy texture and subtle briny flavor, Kazunoko is considered a symbol of fertility and prosperity, as each egg represents the potential for new life and growth.

The dish is often marinated in a soy-based brine, giving it a slightly sweet and salty flavor that makes it a delightful addition to any Osechi Ryori spread.

To prepare Kazunoko, the roe is soaked in water to remove any excess salt before being gently simmered in a mixture of soy sauce, mirin, and sugar.

The roe absorbs the savory marinade, creating a balance of flavors that complement the richness of other New Year dishes.

The texture of Kazunoko is firm and crunchy, which contrasts nicely with the soft, tender elements of dishes like osechi and soup.

It is traditionally served in small portions, often with a bit of citrus zest or garnished with a touch of wasabi for a hint of spice.

This dish is symbolic of fertility and future growth, making it an auspicious food for welcoming the new year.

Whether enjoyed as part of a grand meal or served as a special snack, Kazunoko is a must-have for anyone celebrating the Japanese New Year.

[Full Recipe]

Sakura Mochi (Cherry Blossom Rice Cake)

Sakura Mochi is a delicate and colorful rice cake wrapped in a pickled cherry leaf, evoking the beauty of Japan’s cherry blossom season.

Though traditionally associated with the cherry blossom festival in spring, Sakura Mochi is also enjoyed during New Year’s celebrations as a symbol of renewal, beauty, and the fleeting nature of life.

The sweet, chewy rice cake is filled with a sweet red bean paste and offers a balance of flavors that is both refreshing and satisfying.

To make Sakura Mochi, the rice is cooked until sticky and molded into small rounds, then stuffed with a smooth, sweet red bean paste (anko).

The rice cakes are wrapped in a pickled cherry leaf, which imparts a fragrant, slightly salty flavor that contrasts beautifully with the sweetness of the rice and paste.

The cherry leaf is often eaten along with the mochi, adding a unique and aromatic layer to the experience.

Sakura Mochi is a lovely and symbolic dish, representing the beauty of nature and the passing of seasons.

Its soft, chewy texture and floral notes make it a delightful treat to enjoy as part of your New Year’s meal, offering both a connection to tradition and a taste of Japan’s natural beauty.

[Full Recipe]

Tai no Shioyaki (Salt-Grilled Sea Bream)

Tai no Shioyaki is a celebratory dish made by grilling a whole sea bream fish, a symbol of good fortune and happiness in Japan.

The word tai (鯛) is often used in Japanese New Year greetings because it sounds like medetai (celebration), making this dish particularly auspicious for the occasion.

The fish is simply seasoned with salt and grilled to perfection, allowing the natural flavors of the fish to shine through while imparting a slightly smoky, savory taste.

To make Tai no Shioyaki, the whole sea bream is cleaned, scored, and rubbed with a generous amount of salt before being grilled over an open flame or in an oven.

The fish’s skin crisps up beautifully, while the flesh remains tender and juicy.

Traditionally, the fish is served whole, with its head and tail intact, as it symbolizes completeness and harmony for the coming year.

It’s often garnished with a slice of lemon or daikon radish for an added burst of freshness.

The simplicity of this dish highlights the importance of quality ingredients and careful preparation.

Tai no Shioyaki is a dish that exudes elegance and respect for tradition, making it a perfect addition to your New Year’s meal, ensuring a prosperous and joyful year ahead.

[Full Recipe]

Mochi Soup (Ozoni)

Ozoni is a traditional Japanese New Year’s soup featuring mochi (glutinous rice cakes) and a flavorful broth, often enjoyed as the first meal of the year.

Each region in Japan has its own variation of Ozoni, but the core components typically include mochi, vegetables, and a savory broth made from dashi, soy sauce, or miso.

This dish is deeply symbolic, representing longevity, health, and a fresh start to the year.

To prepare Ozoni, the mochi is typically grilled or boiled before being added to the soup, where it absorbs the flavors of the broth.

Common vegetables like daikon radish, carrots, and leafy greens such as spinach are included, along with optional protein like chicken or fish.

The broth can vary depending on the region: in Kanto, it is often clear and soy-based, while in Kansai, a miso-based broth is more common.

The combination of chewy mochi and a rich, savory broth makes this soup both comforting and nourishing.

Ozoni is traditionally eaten on New Year’s Day to bring good health and fortune.

The act of eating mochi on this day is thought to grant strength and a long life, making this a perfect dish to start the year on a positive note.

[Full Recipe]

Kiri No Nabe (Miso Hot Pot with Tofu and Vegetables)

Kiri no Nabe is a warming, hearty hot pot that’s ideal for the winter months, especially during the New Year in Japan.

The dish is made by simmering tofu, vegetables, and sometimes fish or meat, in a savory miso-based broth.

The word kiri refers to the “cutting” of the pot ingredients into bite-sized pieces, making it easy to serve and enjoy as a shared meal among family and friends.

It’s a dish that celebrates togetherness, warmth, and the start of a new year.

To make Kiri no Nabe, start by preparing a dashi broth and adding miso paste to create a rich, umami-packed base.

Common ingredients include tofu, mushrooms (shiitake or enoki), napa cabbage, carrots, and konnyaku (a type of yam cake).

You can also add slices of meat such as pork or beef, or even seafood like shrimp or fish, for added richness.

The ingredients are simmered together in the broth until tender and flavorful, making for a wholesome and satisfying meal.

This dish brings people together around the table, with everyone sharing the hot pot and enjoying the communal aspect of the meal.

Its nourishing qualities and the balance of vegetables, protein, and tofu make it a perfect choice for a cozy New Year’s meal that also symbolizes unity and harmony.

[Full Recipe]

Mitarashi Dango (Sweet Soy Sauce Skewered Rice Dumplings)

Mitarashi Dango is a popular Japanese dessert often enjoyed during festivals and special occasions, including New Year celebrations.

These chewy rice dumplings are skewered on sticks and grilled, then coated in a glossy, sweet soy sauce glaze.

The sweet and savory flavor combination is irresistible, making it a favorite treat for both adults and children.

To prepare Mitarashi Dango, you first make the rice dumplings by mixing glutinous rice flour with water, forming small round balls, and then boiling them until they float.

Afterward, the dumplings are skewered and grilled to give them a crispy, slightly charred exterior.

The glaze is made by simmering soy sauce, sugar, and mirin until it thickens into a syrupy consistency.

The dumplings are brushed with the glaze, creating a shiny coating that adds a perfect balance of sweetness and umami.

Mitarashi Dango is a wonderful dessert to enjoy during the New Year because it symbolizes good health and happiness.

The round shape of the dumplings represents the fullness of life, while the sweet soy sauce glaze evokes feelings of warmth and prosperity.

These skewered treats are easy to make and offer a delicious way to end your New Year’s meal on a sweet note.

[Full Recipe]

Oryoki (New Year’s Rice Cake Soup)

Oryoki is a traditional Japanese soup made with rice cakes (mochi) and various seasonal vegetables, commonly prepared for New Year’s celebrations.

The dish is associated with spiritual cleansing, as the round shape of the rice cakes is thought to symbolize continuity and the passage of time.

This comforting soup combines tender mochi with hearty vegetables and a clear, savory broth, making it both nourishing and symbolic of fresh beginnings in the New Year.

To prepare Oryoki, start by boiling the mochi until soft and puffy, then add a mix of seasonal vegetables such as daikon radish, carrots, shiitake mushrooms, and leafy greens.

The broth is made from dashi (a seaweed and bonito base) with soy sauce and mirin for seasoning.

The mochi absorbs the rich flavors of the broth, and the dish is often garnished with a sprinkle of chopped scallions or a few slices of kamaboko (fish cake) for extra color and texture.

This dish is perfect for celebrating the New Year, as it combines the symbolism of the rice cake with the wholesome flavors of vegetables and a light broth.

Oryoki is a humble yet deeply meaningful way to start the year with health and peace.

[Full Recipe]

Kuzumochi (Sweet Arrowroot Mochi)

Kuzumochi is a chewy, translucent rice cake made from arrowroot starch, often served with a sweet syrup made from brown sugar and a dusting of roasted soybean flour.

Traditionally enjoyed during the New Year and other festive occasions, Kuzumochi is known for its smooth texture and subtle sweetness, making it a refreshing alternative to more dense desserts.

To make Kuzumochi, arrowroot starch is mixed with water and sugar, then simmered until it thickens into a gel-like consistency. The mixture is poured into a mold and chilled until firm.

Once set, the mochi is sliced into small pieces and served with syrup and a generous sprinkling of kinako (roasted soybean flour).

The sweet syrup, made with dark brown sugar, adds a rich, molasses-like flavor that complements the smooth and slightly neutral-tasting mochi.

Kuzumochi is believed to bring good health and longevity, as arrowroot is considered a nutritious ingredient.

Its light and delicate flavor make it an excellent dessert to cleanse the palate after a rich New Year’s feast, offering both a sweet finish and a symbolic start to the year.

[Full Recipe]

Miso Chanko Nabe (Miso Hot Pot with Meat and Vegetables)

Miso Chanko Nabe is a hearty, rich hot pot dish traditionally enjoyed during the New Year in Japan.

It’s a comforting one-pot meal that incorporates a variety of meats, vegetables, and tofu, simmered in a flavorful miso broth.

This dish is particularly popular with sumo wrestlers as a nourishing, filling meal that provides energy and sustenance.

During the New Year, it’s enjoyed by families as a communal, sharing dish that symbolizes strength, vitality, and abundance for the coming year.

To make Miso Chanko Nabe, start by preparing a rich miso-based broth made from red miso, dashi, soy sauce, and mirin.

Add chunks of meat, such as chicken or pork, tofu, and a selection of vegetables like napa cabbage, mushrooms, and carrots.

The hot pot ingredients are then simmered in the miso broth until tender, allowing all the flavors to meld together.

The dish is often served with a bowl of rice on the side and enjoyed with dipping sauces.

The idea behind Chanko Nabe is that it promotes health and strength, which makes it a perfect dish for New Year’s, a time when many people focus on health and personal growth.

The variety of ingredients symbolizes a balance in life, while the richness of the broth provides warmth and comfort on a cold winter day.

[Full Recipe]

Nishime (Simmered Vegetables and Tofu)

Nishime is a traditional Japanese simmered dish that’s often served during the New Year’s holiday, featuring a variety of vegetables, tofu, and sometimes fish cakes, all cooked in a savory dashi-based broth.

This dish is both visually appealing and symbolic, representing harmony and balance, as it brings together different ingredients that complement each other in flavor and texture.

The slow simmering process helps the vegetables and tofu absorb the savory flavors of the broth, making it a comforting and nourishing dish that’s perfect for the season.

To prepare Nishime, common ingredients include root vegetables like carrots, daikon, and lotus root, as well as tofu and shiitake mushrooms.

These ingredients are simmered in a mixture of dashi, soy sauce, mirin, and sugar until they become tender and the broth is flavorful.

The dish is often garnished with a few slices of kamaboko (fish cake) or a sprinkling of sesame seeds for added texture.

Nishime is a dish of balance, with its mix of vegetables providing both sweetness and earthiness, while the tofu adds richness.

It’s a perfect side dish for any New Year’s spread and can be enjoyed by people of all ages.

Plus, it’s a dish that embodies the principles of seasonality and health, making it a meaningful choice for welcoming the New Year.

[Full Recipe]

Conclusion

As the new year approaches, there’s no better way to usher in a fresh start than by preparing a feast that reflects the themes of renewal, health, and good fortune. With these 25+ Japanese New Year recipes, you can celebrate with meals that are both flavorful and full of meaning. From savory dishes like tai no shioyaki (salt-grilled sea bream) to sweet treats like kuri kinton (sweet chestnut mash), each dish is a nod to Japan’s rich culinary tradition and its hopes for a prosperous future. Whether you’re following centuries-old traditions or adding a modern twist to classic recipes, these dishes will create lasting memories for you and your loved ones. Here’s to a year full of happiness, health, and delicious food!