Osechi Ryori is the traditional food enjoyed on New Year’s Day in Japan. The assortment of colorful dishes are packed and displayed in special stacking boxes called jubako. Every Osechi dish has a special meaning in welcoming the New Year.

The Japanese celebrate the New Year Day with traditional New Year foods called Osechi Ryori (おせち料理). It is considered the most important meal of the year as each dish serves as well-wishes for the coming year.
What is Osechi Ryori?
Similar to bento boxes, Osechi Ryori is usually packed in 2-3 layers of lacquer boxes (ojubako) and there are many dishes in each layer. The entire family would share one ojubako to enjoy on New Year’s Day. The multi-tiered boxes symbolize the hope that happiness and wealth come continuously, like the layers of lacquerware.
To welcome the New Year with you, I’ve included a selection of popular Osechi Ryori dishes below. Each recipe also comes with a video that guides you through the cooking process. I hope you enjoy the spread!
And don’t miss our popular side dishes & desserts to serve with Osechi.
22 Popular Osechi Ryori Dishes
- Sweet Rolled Omelette (Datemaki) 伊達巻
- Candied Chestnut and Sweet Potatoes (Kuri Kinton) 栗きんとん
- Candied Anchovies (Tazukuri) 田作り
- Sweet Black Soybeans (Kuromame) 黒豆 and Instant Pot Kuromame
- Herring Roe (Kazunoko) 数の子
- Daikon & Carrot Salad (Namasu) 紅白なます
- Pickled Chrysanthemum Turnip (Kikka Kabu) 菊花かぶ
- Pickled Lotus Root (Su Renkon) 酢れんこん
- Pounded Burdock Root with Sesame Sauce (Tataki Gobo) たたきごぼう
- Simmered Chicken and Vegetables (Chikuzenni) 筑前煮
- Instant Pot Nishime 煮しめ
- Simmered Shrimp (Ebi no Umani) えびのうま煮
- Salmon Kombu Roll (Kobumaki) 鮭の昆布巻き
- Yellowtail Teriyaki (Buri no Teriyaki) ぶりの照り焼き
- Butter Soy Sauce Scallops ホタテのバター醤油焼き
- Decorative Fish Cakes (Kamaboko) かまぼこ飾り切り
- Kamaboko Fish Cake with Salmon Roe 蒲鉾いくらのせ
- Kanto-style Ozoni (New Year’s Soup) 関東風お雑煮
- Kansai-style Ozoni (New Year’s Soup) 関西風お雑煮
- Fresh Homemade Mochi お餅の作り方
- How to Eat Mochi (Japanese Rice Cakes) お餅各種
- Sweet Red Bean Paste (Anko) 餡子

1. Datemaki (Sweet Rolled Omelette) 伊達巻

Typically served in a lacquered jubako (special square boxes similar to lunch boxes), Datemaki is a sweet rolled omelette that makes a very popular Japanese New Year’s food. It is by far my favorite dish among the new year foods. And I hope you give this delicate-looking omelette a try too!
2. Kuri Kinton (Candied Chestnut with Sweet Potatoes) 栗きんとん

Kurikinton literary means “chestnut gold mash”, which symbolizes economic fortune and wealth. It’s important for New Year meal to bring good luck and prosperity. If you make this dish, please use Japanese Sweet Potatoes for its bright yellow color. Not only they are sweeter than regular sweet potatoes, yellow is also an auspicious color for the new year.
3. Tazukuri (Candied Sardines) 田作り

Made of roasted baby sardines & coated in a sweet soy sauce glaze, Tazukuri is another popular dish for Osechi Ryori. We eat it on New Year’s day as it symbolizes a bountiful harvest. Tazukuri (田作り) literally translates to “making (作り) rice paddy (田)” as sardines were once used as fertilizers for rice fields.
4. Kuromame (Sweet Black Soybeans) 黒豆

Kuromame literally means “black bean (黒豆)” in Japanese, and it is often served on New Year’s Day as a part of Osechi Ryori. The shiny black beans make a beautiful contrast to the red lacquer jubako container, which holds all different kinds of colorful traditional meals. Eating kuromame also is considered good for your health for the new year. If you want to cut down on cooking time, you can use your pressure cooker and follow this Instant Pot Kuromame recipe.
5. Kazunoko (Herring Roe) 数の子

We enjoy this golden-colored Kazunoko on New Year’s day as it symbolizes a prosperous family and many offsprings. This prized delicacy has a unique crunchy texture and it’s one of the most popular dishes among Osechi Ryori.
6. Namasu (Daikon & Carrot Salad) 紅白なます

Namasu is a daikon and carrot salad that is lightly pickled in sweetened vinegar. This dish was introduced to Japan from China around the 700s (Nara period) and it is especially enjoyed during the New Year in Japan. Since red and white are considered celebratory colors in Japan, you will see these colors being used in many traditional ceremonies. This salad is easy to make and can be prepared ahead of time.
7. Pickled Chrysanthemum Turnip 菊花かぶ

Simple decorative touches on a vegetable can transform a dish from ordinary to special. These Pickled Chrysanthemum Turnips will bring your Osechi Ryori game to the next level. And you only need some basic cutting techniques!
8. Pickled Lotus Root (Su Renkon) 酢れんこん

Marinated in a sweet vinegared sauce, Pickled Lotus Root called Su Renkon (酢れんこん) is one of the popular Osechi Ryori, the Japanese New Year Food.
9. Pounded Burdock Root with Sesame Sauce (Tataki Gobo) たたきごぼう

Dressed in a delicious sesame sauce, this Pounded Burdock Root (Tataki Gobo) is a popular dish that appeared in Osechi, Japanese New Year Food, which is said to bring good luck.
10. Chikuzenni (Simmered Chicken & Vegetables) 筑前煮

Chikuzenni is a classic Japanese dish often served on New Year’s Day, but my mom makes it regularly because it was my family’s favorite Nimono (Japanese simmered dish). This is also a popular side dish for bento because it can be made in advance and still tastes great at room temperature. For New Year’s dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion.
11. Instant Pot Nishime 煮しめ

Simmered in a savory dashi-based sauce, Nishime is a classic one-pot vegetable stew to serve in Osechi Ryori for the Japanese New Year’s celebration. If you have a pressure cooker, follow my Instant Pot Nishime recipe to speed up the cooking process.
12. Simmered Shrimp (Ebi no Umani) えびのうま煮

Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds bright color and delicious flavor to your Osechi Ryori.
13. Salmon Kombu Roll 鮭の昆布巻き

Flavorful salmon rolled up in kombu and tied with kanpyo (gourd strips), Salmon Kombu Roll is a traditional Japanese dish for the New Year. Representing the secrets of perennial youth and long life, you may be tempted to devour more than one of these exquisite appetizers.
14. Yellowtail Teriyaki ぶりの照り焼き

Yellowtail Teriyaki, or Buri no Teriyaki, is a classic fish dish in Japan. Simple and elegant with the perfect glaze of teriyaki sauce, this dish is a perfect main dish to enjoy on New Year’s Day.
15. Butter Soy Sauce Scallops ホタテのバター醤油焼き

Pan-fried to perfection and seasoned with just soy sauce and butter, these Butter Soy Sauce Scallops are unbeatable in my book. Each morsel is so tender, flavorful, and so addicting! This is a crowd-pleaser appetizer you can make in no time. Perfect for any Japanese-inspired party!
16. 7 Beautiful Designs to Cut Japanese Fish Cake (Kamaboko) かまぼこの飾り切り

Two Japanese fish cakes (Kamaboko), seven beautiful designs to cut Japanese fish cake! Make ordinary fish cake into decorative designs on this Oshogatsu (Japanese New Year)!
17. Kamaboko Fish Cake with Salmon Roe 蒲鉾いくらのせ

With its elegant presentation, Kamaboko Fish Cake with Salmon Roe makes an impressive addition to your Osechi Ryori. You’d be surprised how easy it is to make the recipe. Simply make small slits across the Kamaboko (fish cake), stuff in shiso leaf, and top with golden salmon roe.
18. Kanto-style Ozoni (New Year’s Soup) 関東風お雑煮

Ozoni (Japanese New Year Mochi Soup) is a clear dashi-based mochi soup with chicken and seasonal vegetables, which is enjoyed in the Kanto region (Eastern Japan). This comforting winter soup usually includes toasted mochi, chicken, and Japanese mustard spinach and is served with varieties of Osechi Ryori.
19. Kansai-style Ozoni (New Year’s Soup) 関西風お雑煮

This Kansai-style Ozoni is a miso-based soup enjoyed in the morning on New Year’s Day. The soup includes mochi (rice cake), and the preparation varies by region and household. My recipe is an adaptation from my mom’s recipe where I include leafy green vegetables and yuzu peel.
20. Homemade Fresh Mochi スタンドミキサーで作る餅の作り方

Make fresh homemade mochi using a stand mixer! Stuff the mochi with your favorite filling, dip in a savory or sweet coating, or enjoy it in Japanese New Year Soup and red bean soup.
21. Mochi (Japanese Rice Cakes) お餅各種

From sweet to savory, there are various types of mochi (Japanese rice cake) we enjoy in Japan. For savory dishes, mochi is used as a topping for Ozoni, hot udon noodle soup, or inside Okonomiyaki. For sweet dishes, you will find Mochi Ice Cream, Zenzai (Oshiruko), Strawberry Daifuku, and so on. So for Japanese New Year, you have the perfect excuse to enjoy them all.
22. Sweet Red Bean Paste (Anko) 餡子

Red bean paste (or Anko in Japanese) is used as a filling in many delicious Japanese sweets and desserts. This Pressure Cooker Anko recipe is an easy way to prepare sweet bean paste without much hassle. Once it’s cooked, you are set to make all sorts of mochi or Dorayaki and Taiyaki. Don’t have a pressure cooker? Here’s the traditional stovetop method.
More Helpful Guides for Japanese New Year
- Japanese New Year (History, Custom & Traditions)
- A 5-Day Osechi Cooking Timeline
- How to Pack Osechi Ryori in 3-Tier Boxes
- Popular Side Dishes & Desserts to Serve with Osechi Ryori
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Editor’s Note: Original post was published on Dec 27, 2015. The content has been updated on December 27, 2022.
なみさん、
おせち料理のレシピを教えて下さって、本当に有難う御座います!
日本食が中々無いところに住んでいるので、簡単には買う事が出来なくて、家族で今年は作る決心をして頑張りました。なぜならば、おじいちゃんがもうアルズハイマーで中々食べなくなってきてるのです。アルズハイマーと言う病気は、医者によると、最後には食べる事が出来なくなる病気なんだそうです。だから、おじいちゃんがまだ食べてくれて、楽しめるうちに、最後のお正月かもしれないので、日本の思い出の本当の心が籠もった料理を作って上げたかったのです。
なみさんのお陰でそれが出来ました! 普通うはもう顔に表情を見せれないおじいちゃんが目を大きくして、ニコニコ微笑みながら食べてくれました。これほど嬉しい事はありませんでした! 家族全員でなみさんの素晴らしいおせち料理をお正月に頂けて、心から感謝をしてます!
おじいちゃんと一緒にお正月のご馳走を楽しめて、素敵な思い出ができて、何よりも有り難かったです!また来年もおじいちゃんと楽しく食べれる願いをしてますが、もし今年が最後ならば、このように日本のお正月のご馳走を思い出しながら食べて楽しんでくれたおじいちゃんの顔が心に残ってるので嬉しいです。誠に有難う御座います!
ご丁寧にコメントをいただき、ありがとうございます。おじいちゃんのためにご家族で心を込めて作られたおせちや、おじいちゃんが喜ばれたご様子、ご家族の幸せな雰囲気が、文章からひしひしと伝わってきました。
私自身も、両親や自分が年を重ねるにつれて、将来のことを考える機会が増えてきました(アルツハイマーを含めて)。そういった中で、このようなお話を伺うと、家族愛の尊さや、今一緒に過ごせる時間のかけがえのなさ、そして食べ物が持つ特別な力について、改めて深く考えさせられます。
むしろこちらの方こそ、頑張ろうと思えるエネルギーをいただきました。本当にありがとうございました。
Thank you so much for the fantastic guide to Osechi Ryori – the recipes, the timeline (so helpful!) and the best way to pack the dishes. I tried this for New Year 2024 and again now for New Year 2025. I could not get all ingredients but most of them. And I also added some quick and easy to make non-japanese foods like the smoked mackerel (beautiful golden colour) and mozzarella/tomato-sticks (auspicious colours)
Here are the pictures of the three boxes. Without your helping guide this would not have been possible 🙏☺️.
Hello, Sonja. Aww. Thank you so much for trying Nami’s recipes and sharing your Osechi photo! It looks lovely!😍
We wish you a very happy New Year!🫶🏻🎍🎉
Dear Nami,
this year I tried Osechi the second time. My orientation was your detailed description. Although it is sometimes tough to get the ingredients in Germany, my japanese friends seemed satisfied. Thanks a lot for your great website.
Hello, Peter! Happy New Year! Wow! Looks fantastic! 😍
Thank you very much for trying Nami’s recipes and sharing your Osechi photo. We are delighted to see the outcome! 🥰
Hi Nami, my name is Doug. I saw your google post for “just one cookbook” for Osechi ryori 3 tiered boxes. I’m 68 yrs old, disabled, don’t use knives or cook very much, it’s just too dangerous. I still drive, but mobility and balance is a problem. When I was growing up I enjoyed everything my bachan and mom made for “New Years”. I’m interested in finding out if and where I could purchase your Osech ryori, maybe 3 or 4 orders. My mouth waters looking at your videos. I would appreciate any help you could give me.
Thank you Doug
Hi Doug! Thank you very much for reading Nami’s post!
We are so happy to hear you are interested in Nami’s homemade Osechi, but we are very sorry that we don’t make Osechi for sale.
We recommend reaching out to Japanese grocery stores or your local Japanese communities. They often make a big batch and take orders.
Here is the post that has a list of Japanese grocery stores. https://www.justonecookbook.com/japanese-grocery-stores-around-the-world/
We hope this helps, and enjoy Osechi soon!
Hello Nami,
I’ve enjoyed cooking your recipes for many years! As a Japanese American who doesn’t read or speak Japanese, I can’t tell you how special it is for me to have access to your Japanese recipes. One question I have is: What is the green garnish in many of these photos? I am planning my garden and would like to plant this plant. I believe it’s Heavenly Bamboo (ie the green garnish on the kuri kinton or the su renkon), but can you please confirm?
Thank you,
Kristin
Hi Kristin, Thank you very much for your kind words, your love, and support! We are so glad to hear you enjoy the JOC website and many recipes. The green leaves are “Heavenly Bamboo,” and it’s from Nami’s garden. We only use it for decoration. We hope this helps!😊
Thanks so much for the update! Any chance Nami has a recommendation on where on the Peninsula one could purchase a Heavenly Bamboo plant?
I would love to see a future post on Nami’s garden! I’m sure it’s amazing 🙂
Hi Kristin, We think most Nursery carries Heavenly Bamboo / Nandina. You may want to try near your house first.😉
Thanks so much for letting me know!
Thanks to this great post (and your timeline), I was able to cook my first Osechi Ryori with all 12 of my recipes coming from your suggestions here! Every single recipe turned out great even my first time cooking each one, and as it’s just my family of 4 (and the 2 kids don’t eat everything…) my husband and I are still enjoying leftovers on day 3 of the new year! 😉 I also loved the post on how to pack osechi; I’m living in Tokyo so I took myself to Kappabashi for a jubako and a few more kobachi (and found an onisudare and lucky iron fish along the way, too!)
I have cooked recipes from your blog before, but this was a massive undertaking that got me really excited about using some new techniques and ingredients. I’m highly motivated to try out more new things while living here in Japan. Thank you, and akemashite omedetou gozaimasu!
Hi Leah!
Happy New Year!🎍 We are so happy to hear you made Osechi! Thank you very much for trying many recipes from our website and sharing your story with us.
Aww… Kappabashi! It’s our favorite place to go when we visit Japan too.☺️ They have so many cool cooking tools and cute dishes! Please enjoy them much as you can while you are in Japan!
Almost finished for the night. We had tempura and soba tonight at dinner (kids are 2 and 5 so not staying up until midnight). I’ve just got my konbumaki to make. I’ll fill it with carrot and gobo in a checker pattern because I’m vegan. I’ve finished nama-su, renkon-su, kuri kinpton, kuromame, a kabocha datemaki from a Japanese language website, The pounded gobo, the Chrysanthemum kabu and will also substitute pomegranate seeds and young corn for the two roe varieties. The tazukuri i’m going to leave out this time but was considering doing a candied kurumi or pecan dish instead of the sardines. I found a vegan kamaboko from a shop here in Japan 🙂 your website helps so many of us foreign wives living in Japan. I love how you add all the extra tips such as adding the iron fish (I found an iron pebble) and pictures too. Your website is always my go-to. Do you have any way for me to support you? Any patreon or cookbook to buy for example?
Hi Nicole!
Happy New Year!🎍Thank you very much for trying many recipes from our website and sharing your cooking experience with us.
Your frequent visits to the blog and support mean so much to us already. 💕 Thank you very much!
We’ll start ad-free subscription membership soon, and you are welcome to join us!😊
Your guide to Osechi Ryori おせち料理 is just perfect. Thank you so much.
Hi Susan!
Thank you very much for your kind feedback!
Hi Nami. Thank you for sharing this post. I love Japanese cuisine and want to try make osechi.
I unable to find bento box with small partition like the one you use on your post. Do you have any suggestion where can I find this.
Thank you and happy new year in advance!
Lots of love from Malaysia.
Hi Najwa!
Normally, The Osechi box does not come with a small partition.
We recommend using Bamboo leaves for compartmentalizing. Fold in half lengthwise, and cut to fit in the box.
Nami’s post “How to Pack Osechi Ryori in 3-Tier Boxes” shows how to use it and explain how to pack Osechi.
https://www.justonecookbook.com/how-to-pack-osechi-ryori/
We hope this is helpful and you enjoy homemade Osechi!
Happy New year in advance!😊
Where can go to eat that kind of food ,here in the city of orange county in California, usa. Please tell me. It looks so good.
Hi Kimberly! This special New Year feast (Osechi Ryori) is eaten at home on January 1st. You can either make it from scratch or pre-order cooked Osechi Ryori box in a Japanese grocery store so you can pick up on 12/31. 🙂
Very detailed and accurate.
Osechi Ryori
How does one acquire such intricate knowledge?
By experience in the exposure but through query? Through visitation?
Hi Curtis! Thank you so much for your kind feedback. I grew up in Japan, so Osechi is a big part of my culture and I still remember preparing the osechi with my mother’s side of the family. It was a big event back then…when “preordering osechi” didn’t exist. Now a lot of people order beautiful osechi from department stores and supermarkets to save time…
Do you have recipe/instructions on how to cook a Tai fish, that looks like it is swimming, for New Year’s Day Osechi Ryori centerpiece? We hope to replicate the centerpiece an aunt used to make for next year’s 2021 New Year’s Day.
Hi K! Usually, Japanese grocery stores start selling Tai on the 30th or 31st. As I was traveling this year, I knew I couldn’t create a blog post & recipe on this recipe beforehand. However, I found a store that sells whole Tai. So next year I’m planning to make this grilled Tai recipe. Sorry I couldn’t prepare this year. 🙁
Happy New Year!
do you have recipes with daikon leaves?
Hi Jan! Your daikon has leaves attached? FANTASTIC! It’s so rare to see beautiful green leaves attached to daikon these days. Since it’s rare, I haven’t thought of making a recipe for it, but my favorite way to use daikon leaves include: adding to miso soup (add at the same time with miso to keep the leaves color nice and green), making furikake (rice seasonings; cook chopped leaves with soy sauce and mirin) and sometimes make rice balls. 🙂
Hello Namiko,
I wanted to try your recipe for Kazunoko. Born and raised in Honolulu, Hawaii, I recall eating it every new year with my family when I was little and I loved it. It’s been so long since I’ve had some, that I couldn’t resist buying some even though I’ve never made it before. This kazunoko however is attached to Kombu and that’s how I remembered eating it. Would I use your same recipe for this type of Kazunoko?
Hi Lynette! I apologize for my late response. I just came back from Japan and didn’t get to read your comment till now. If I understand correctly, your kazunoko with kombu was already prepared and ready to serve. 🙂
How do you make Nishime(adela
Hi Adela! Here’s my recipe: https://www.justonecookbook.com/chikuzenni-simmered-chicken-and-vegetables/