The New Year festivities are approaching, signaling not just the passage of time but also the resurgence of traditional culinary practices across Japan. This year, many families are opting to roll up their sleeves and embrace the art of homemade preserved foods, particularly as they prepare for Osechi. Osechi, the elaborate New Year's meal traditionally served to celebrate the coming year, often includes various preserved ingredients, showcasing the art of Japanese cuisine.
Recent trends show rising popularity for DIY culinary efforts, especially among younger generations influenced by social media and cooking shows. According to the latest survey by Tamahiyo Online, nearly 40% of respondents admitted to not preparing Osechi this year, with 27.4% choosing to buy pre-prepared items from stores. Nonetheless, 3.8% indicated they were making their Osechi from scratch, and another 20.3% were combining homemade dishes with purchased counterparts.
Interestingly, many surveyed indicated they enjoyed preparing specific traditional items themselves, like Datemaki (a sweet egg dish) and other components of Osechi, which they felt could be made more cost-effectively at home. One respondent shared, “I prefer making Datemaki, as it's sweet and has been my childhood favorite,” reflecting the emotional connection many have with their family's culinary heritage.
The push for homemade foods isn’t only limited to Osechi; preserved foods and traditional crafts are re-emerging across various facets of Japan's culinary scene. For example, at the historic Marukei Kawabata Kamaboko Store, operations peak during Osechi season as they craft exquisite red-and-white uzumaki kamaboko. This traditional dish, made from finely ground pollock, is hand-rolled and steamed, reflecting the dedication to quality ingredients. Keigo Kawabata, the store's representative, takes pride in their production process, noting, “This year, we've acquired excellent ingredients to deliver delicious uzumaki kamaboko for families to enjoy.” Their goal is to produce approximately 30,000 pieces just for the New Year, highlighting the scale and importance of homemade products during festive seasons.
Meanwhile, the culinary tradition continues with the production of “Bodara,” dried cod typically used for Osechi and fine dining. This time-honored preservation method involves drying the fish under specific conditions to intensify its flavor. At a fisheries processing company in Wakkanai City, employees skillfully fillet the fresh cod and hang them for drying. Yuichi Kitazaki, the factory manager, stated, “We are working hard with the freshest cod to create this high-end ingredient for our traditional dishes.” This dedication to preserving freshness and flavor through traditional methods showcases the broader cultural shift back to homemade, high-quality food preparation.
On the dish assembly front, Osechi preparation draws on family traditions. Some families still opt for taking shortcuts by buying staples like black beans or cooking simpler versions of popular items. “I often buy black beans because they’re just easier,” shared one mother, yet she prepares dishes like kinpira gobo (stir-fried burdock) to retain some homemade flair during New Year festivities.
Findings from the surveys and interviews reveal another trend: families are increasingly blending purchased garnishes with homemade staples on individual plates, deviancing from the traditional tiered boxes of Osechi. This modernized approach reflects the growing influence of convenience, personalization, and the unique preferences of family members.
Creativity also abounds within the traditional dishes. For example, cooking expert Sachiko Horie suggests creating individual portions of Osechi on platters rather than the traditional big elaborate setups. She explains, “It’s manageable, and kids love it because they can see and choose what they like without feeling overwhelmed.” Easy-to-assemble dishes like shrimp or kamaboko are being paired with store-bought items, promoting convenience and flexibility.
Interestingly, the pandemic continues to influence how families engage with cooking and food preparation, fostering more time spent at home and renewed appreciation for culinary skills. Parents share nostalgic memories of their own family traditions, passing skills and recipes down through generations.
This year, as families gather round to celebrate the New Year, the revival of preserved foods not only speaks to Japan’s cultural heritage but is also rekindling the spirit of homemade cooking—revamping traditions, reflecting on familial ties, and embracing creativity within culinary arts.
While the elegance of traditional Osechi may endure, the willingness to adapt and innovate is what truly defines it this year. With the thoughtful combination of modern convenience and historical methods, Japan's culinary world welcomes 2024 with both old faith and contemporary flair, proving once more the timeless allure of food and its place at the heart of Japanese culture.
