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Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Sunday, January 3, 2016

Osechi-Ryori (Special dishes prepared for the New Year)

おせち料理(三段重) Osechi Ryori
おせち料理(三段重) Osechi Ryori

Osechi-Ryori (Special dishes prepared for the New Year)


In Japan, there is traditionally a feast on New Year's day with family. This feast is called "Osechi-Ryori". It is usually prepared a week to one day before the New Year's day so the food must be able to last a few of days in the refrigerator or stored at a cool room temperature because they've been heated, dried, pickled or heavily flavored. The dishes chosen are reserved for the first day of the year, in many cases. For example, prawns are prepared bent back, meaning we hope we have longevity like our back will hunch one day. Only eating this dishes once a year create a special feeling for those who enjoy the feast every year.

Here is an example of the menu photographed this year:

・Ebi-Shoga-ni (ginger stewed prawns)
・Kamo no Roast (roast duck)
・Masu-Misoduke (grilled miso-marinated trout)
・Buri-Teriyaki (teriyaki yellowtail)
・Kuri-Kanroni (chestnuts compote)
・Komochi-Konbu (herring spawn on kelp)
・Karasumi (bottarga)
・Nanohana-Ohitasi (boiled flower blossoms with a soy sauce dressing)
Ikura-Syoyu-duke (salmon roe Prepared by marinating in soy sauce and dashi)
・Koohaku-Kamaboko (red-and-white fish cake)
・Umaki (roasted eel wrapped in a rolled omelette)
・Smoked Salmon
・Shungiku-Goma-ae (crown daisy dressed with a sesame sauce)
・Tataki-Gobo (burdock root topped with sesame seeds)
・Su-Renkon (lotus roots pickled in vinegar)
・Satoimo-Kosenage (deep fried taro with crispy rice)
・Gyu no Heshiko (beef pickled in rice-bran paste)
・Kuromame (simmered black beans)
・Awabi-Yawarakani (boiled tender abalone)
・Hotate no Kunsei (smoked scallops)
・Lobstar Uni-Yaki (grilled lobster with sea urchin)

Each of these dishes are very special, gorgeous and delicious. It suddenly feels like New Year's Day.


おせち料理


今年の献立は下記の通り。

海老生姜煮
鴨のロースト
鱒味噌漬け
鰤照り焼き
栗甘露煮
子持ち昆布
カラスミ
菜の花おひたし
いくら醤油漬け
紅白かまぼこ
鰻巻き
スモークサーモン
春菊胡麻和え
たたき牛蒡
酢蓮根
里芋香煎揚げ
牛のへしこ
黒豆
鮑やわらか煮
帆立の薫製
ロブスター雲丹焼き

すべてが御馳走です。お正月ですね。

往年のおせち料理の献立の内容については、縁起物としての食材やお料理は、そう遠くない将来のうちに味及び嗜好優先のものに変わってゆくのかもしれません。



一の重 the first tier
一の重 the first tier

二の重 the second tier

三の重 the third tier
三の重 the third tier

お重の蓋 the lid
お重の蓋 the lid

おせち料理 osechi ryori


海老生姜煮、黒豆、酢蓮根 ginger stewed prawns, simmered black beans and lotus roots pickled in vinegar
海老生姜煮、黒豆、酢蓮根 ginger stewed prawns, simmered black beans, lotus roots pickled in vinegar   

里芋香煎揚げ、ロブスター雲丹焼き、いくら醤油漬け、鱒味噌漬け deep fried taro with crispy rice, grilled lobster with sea urchin, ikura, grilled miso-marinated trout
里芋香煎揚げ、ロブスター雲丹焼き、いくら醤油漬け、鱒味噌漬け deep fried taro with crispy rice, grilled lobster with sea urchin, ikura, grilled miso-marinated trout

鴨のロースト、菜の花のおひたし、鮑やわらか煮  roast duck, boiled flower blossoms with a soy sauce dressing, boiled tender abalone
鴨のロースト、菜の花のおひたし、鮑やわらか煮  roast duck, boiled flower blossoms with a soy sauce dressing, boiled tender abalone

三段重 the multi-tiered food box




Photo shoot at Hirohisa

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