Japanese New Year Food: Dishes Full of Symbolism
The food eaten around New Year, or shogatsu (正月) in Japan, is unique, with a history lasting around 1000 years! Today, let's have a look at food eaten during New Year in Japan.
Toshi-Koshi Soba
Toshi-koshi soba (年越しそば) means ‘year-crossing soba.’ Soba noodles are a healthy Japanese dish because their main ingredient is buckwheat. People typically eat it on December 31st to cross over into the following year. Because of this, many traditional Japanese soba restaurants will see their busiest day of the year on New Year’s Eve.
Kuri Kinton (Mashed Sweet Potatoes with Candied Chestnuts)
This sweet potato mash is a striking color, contrasting beautifully with the red and black lacquer boxes. When combined with chestnuts, the side dish resembles gold coins. By eating kuri kinton around New Year, Japanese people believe they may be prosperous in money or have good luck for the coming year.
Seven-Herb Rice Porridge (Nanakusa Gayu)
Nanakusa Gayu, or Seven-Herb Rice Porridge is a traditional Japanese dish eaten on the 7th of January. The custom was originally meant to ward off evil, by eating gruel with seven spring herbs. Nowadays, the Seven-Herb Rice Porridge is considered a stomach-soothing ritual after the festive season.
Ozoni (Mochi Soup)
Ozoni or お雑煮 is a special Japanese New Year’s soup made with a light miso or kombu dashi based broth, vegetables and mochi (rice cakes). The perfect hearty, nourishing and satisfying soup to kick off the new year!
Kuromame (Sweet Black Soy Beans)
The sweet black soybeans are instantly recognizable in any jyubako, with their distinctive shape and dark color. According to legend, by eating sweet, slightly savory black soybeans, one will be healthy for the year ahead.
Wish everyone a happy new year and many blessings for the year ahead!
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