Osechi-ryōri (御節料理 / お節料理) ~ special food that is cooked to celebrate the New Year (O-shōgatsu) in Japan. It also has a practical reason: housewives do not have to work during New Year when whole family is at home on holiday.
The most important meal of the year, combining lots of small portions of different varieties of food. Each dish serving as a symbol or wish for the coming year, including happiness, good health, fertility, good harvest, and long life. Colorful dishes are packed together in special lacquer boxes, that are stacked in layers, called jubako. Ingredients, preparations and colors have their own story, symbolism and importance. It is always prepared in advance of the new year and eaten during the first three days of January. This traditional style of cooking is based on ancient methods of preserving food, such as curing in salt or vinegar, or simmering in sweetened soy sauce and sake, to help preserve the food (osechi ryori is store at room temperature). Preparation starts in summer and uses only the highest quality ingredients. Nowadays, many people buy ready-made Osechi ryori at stores instead of cooking them at home. (Photo: notokanko.com, 2013)
