3 Types of “Osechi (Japanese New Year’s Dishes)”

December 26, 2020 / by Junko


The year is almost over.
For our last episode of this year, we will have Kei make 3 types of “osechi” dishes to prepare for New Year’s.
“Osechi” is the name for the dishes that are eaten during New Year’s in Japan.
The dishes are usually packed in “jyubako (lacquered boxes)” but recently it is becoming popular to serve them on dishes or on trays.
In this episode, we will show you how to make easy osechi dishes and how to present them in a fashionable way!

[ Ingredients ]
– Beef kombu rolls
2 sheets kombu kelp (about 7-8 x 20 cm)
125ml water
2 slices beef (for sukiyaki)
4 kanpyo (about 30 cm)
(Mixed seasoning)
2 tbsp sugar
2 tbsp sake
2 tbsp soy sauce
2 tbsp sweet sake

– Kamaboko (fish cake) decoration
3cm kamaboko (red)
6 salmon roe

– Namasu (daikon& carrot pickles) (4 camellias)
100g daikon radish
10g carrot
4 pinches of salt
(Mixed seasoning)
40ml vinegar
1 tbsp sugar
a little salt
(For decoration)
salmon roe
camellia leaves





There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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