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Traditional Osechi Ryori Recipes for Your Japanese New Year Feast

    From kuromame (sweet black soybeans) to ozoni (mochi soup), I’ve gathered the most popular osechi ryori recipes to help you celebrate Japanese New Year. Each recipe includes a step-by-step guide and video so you can follow the instructions with confidence.

    To celebrate the Japanese New Year (Oshogatsu), families enjoy a beautiful spread of osechi ryori (おせち料理) or osechi—traditional dishes packed in lacquered boxes. Each dish carries a symbolic meaning for good health, happiness, and prosperity in the year ahead.

    In this post, I’ve gathered the most popular osechi dishes so you can discover new favorites, learn the traditions behind each one, and prepare your own festive New Year feast at home.

    Namiko Hirasawa Chen

    Nami’s Guide for Osechi Ryori

    If you’re planning your New Year menu, these guides will help you every step of the way:

    1. Ultimate Guide to Osechi Ryori – Learn what osechi is, the meaning behind each dish, and how to customize, plan, store, and reheat.
    1. Osechi Cooking Timeline – Follow my make-ahead timeline to stay organized and stress-free.
    1. How to Pack Osechi Ryori in 3-Tier Boxes – Use my visual, step-by-step guide to arrange your dishes beautifully.
    How to Pack Osechi Ryori (Japanese New Year Food) | Easy Japanese Recipes at JustOneCookbook.com
    A green plate containing Datemaki, Japanese sweet rolled omelette, enjoyed during the New Years.

    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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    White flower-shaped ceramic containing candied sardines (tazukuri)

    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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    A white and red Japanese bowl containing Kuromame, sweet black soybeans, topped with gold leaf for the Japanese new year's celebration.

    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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    • Instant Pot Kuromame – Try my pressure cooker recipe to shorten cooking time without sacrificing flavor!
    A black bowl containing Namasu (Japanese Daikon and Carrot Salad).

    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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    A black plate containing Pickled Lotus Root (Su Renkon), garnished with chopped red chili pepper.

    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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    A red lacquered bowl containing Kazunoko (Herring Roe) topped with katsuobushi.

    Kazunoko (Herring Roe)

    We enjoy this golden-colored Kazunoko (herring roe) 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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    A black lacquered plate containing Pickled Chrysanthemum Turnip (Kikka Kabu).

    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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    A blue Japanese plate containing salmon kombu rolls.

    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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    A Japanese ceramic bowl containing simmered chicken and vegetables.

    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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    Simmered shrimp on the green plate.

    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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    A lacquer tray containing a whole Japanese Baked Sea Bream.

    Japanese Baked Sea Bream

    Sea bream (or tai) has long been served in Japan during celebrations as a symbol of good luck and happiness. Its shiny red color and whole shape make it perfect for festive occasions. I like to present my New Year’s table with a whole Japanese baked sea bream, paired alongside multi-layered osechi boxes for a truly celebratory spread.

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    • Taimeshi – Make this delicious mixed rice in a donabe with leftover Japanese Baked Sea Bream!
    A rice bowl containing Sekihan (Red Bean Rice).

    Sekihan (Red Bean Rice)

    In Japan, we often say “Let’s have sekihan!” when there’s something to celebrate. Sekihan literally means “red rice,” named for the beautiful rosy hue it gets from cooking with azuki beans. The vibrant color symbolizes happiness and prosperity, which is why this dish is traditionally served for New Year’s and other special occasions. Tip: You can prep it ahead and store it in the refrigerator for up to 2 days or freeze it for up to a month.

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    Yellowtail teriyaki served with blistered shishito peppers.

    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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    A Japanese plate containing Butter Soy Sauce Scallops.

    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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    Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.

    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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    A black and gold lacquered bowl containing Japanese New Year Soup Ozoni.

    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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    A black and gold lacquered bowl containing Japanese New Year Soup Ozoni.

    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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    Fresh homemade mochi made with a stand mixer.

    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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    A rectangular plate containing three flavors of mochi (sweet red bean, sweet soybean flour, and soy sauce and nori seaweed).

    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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    Koshian (fine red bean paste) and Tsubuan (chunky red bean paste).

    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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    Amazake (Fermented Japanese Rice Drink) in a Japanese bizen cup.

    Amazake

    Creamy with a natural mild sweetness, Amazake or sweet sake is a lovely drink enjoyed during Japanese New Year and Hinamatsuri (Girl‘s Day). I‘ll show you how to make this traditional beverage two ways: Alcohol-free with rice koji or low-alcohol with sake lees.

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    Osechi – Japanese New Year Recipes Cookbook

    I also have a dedicated cookbook: Essential Japanese Recipes – Volume 3: Osechi!

    osechi cookbook cover

    Wishing you a healthy, happy, and prosperous new year!

    Yoi Otoshio (良いお年を)!

    www.justonecookbook.com (Article Sourced Website)

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