thumb|right|300px|Another example of in three-tiered box

thumb|250px|right|Another example of , casual type

(御節料理, お節料理 or おせち) are traditional Japanese New Year foods. are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use. Not all parts of Japan, such as Suzu in Ishikawa, practice the custom of eating osechi.

Osechi is a food eaten to wish the family good health for the year, and the various dishes that make up osechi have their own roles to bring good luck in terms of longevity, prosperity of descendants, a bountiful harvest, success in life, and financial success. Some examples are:

  • Daidai (橙, だいだい), Japanese bitter orange. Daidai is also a homophone meaning "from generation to generation" when written in different kanji as 代々. Like kazunoko below, it symbolizes a wish for children in the New Year.
  • ' (伊達巻 or 伊達巻き or だてまき), sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize a wish for many auspicious days. On auspicious days (晴れの日, hare-no-hi), Japanese people traditionally wear fine clothing as a part of enjoying themselves. One of the meanings associated with the second kanji includes "fashionability", derived from the illustrious dress of the samurai from the Date clan.
  • Kamaboko (蒲鉾, かまぼこ), broiled fish cake. Traditionally, slices of red and white kamaboko are alternated in rows or arranged in a pattern. The color and shape are reminiscent of the Japanese rising sun, and have a celebratory, festive meaning.
  • Kazunoko (数の子, かずのこ), herring roe. Kazu means "number" and ko means "child". It symbolizes a wish for numerous children in the New Year.
  • Konbu (昆布), a kind of seaweed. It is considered to sound like the word yorokobu (喜ぶ), meaning "joy".
  • ' (黒豆, くろまめ), black soybeans. Mame also means "health", symbolizing a wish for health in the New Year.
  • , literally "red-white vegetable kuai", is made of daikon and carrot cut into thin strips and pickled in sweetened vinegar with yuzu flavor.
  • Tai (鯛, たい), red sea-bream. Tai is associated with the Japanese word medetai, meaning auspicious, as to welcome auspicious events for the new year.
  • ' (田作り), dried sardines cooked in soy sauce. The literal meaning of the kanji in tazukuri is "rice paddy maker", as the fish were used historically to fertilize rice fields. The symbolism is of an abundant harvest next year.
  • , a soup of mochi rice cakes in clear broth (in eastern Japan) or miso broth (in western Japan).
  • Ebi (海老, えび), skewered prawns cooked with sake and soy sauce. It symbolizes a wish for a long life, suggesting a long beard and bent waist.
  • Nishiki tamago (錦卵/二色玉子), egg roulade; the egg is separated before cooking, yellow symbolizing gold, and white symbolizing silver, both of these together symbolising wealth and good fortune.
  • Zenzai is a hot dessert soup made of sweet red beans and often served with toasted rice cakes (mochi) or smaller shiratama dango (mini rice cakes). It is similar to shiruko.

History

The term osechi is derived from the term o-setchiku (御節供), which originally referred to annual imperial court events and the food served at these events. New Year's Day was one of the five annual ceremonies (gosekku) in the Imperial Court in Kyoto. This custom of celebrating particular days was introduced from China into Japan. Osechi is believed to have been influenced by the Shinto ritual of naorai (kyōshoku). Naorai is a ritual of eating with the kami in order to offer prayers to them. Examples of this ritual are the emperor's enthronement ceremony, Daijōsai, and the old custom of eating osechi after offering it to the altar of the kamidana (household Shinto altar).

Even after the samurai class came to power in the Kamakura period (1185–1333), osechi consisted of rice served high in bowls. During this period, carp was the most common fish dish for osechi.

In the late Edo period, osechi began to be placed in jūbako (tiered boxes) like today's osechi. In the Kanto region, kuromame, kazunoko (eggs of the Pacific herring), and tazukuri were placed in stacked boxes, while in the Kansai region, kuromame, tazukuri, and tataki gobo were the three main ingredients of osechi.