Osechi Guide: Exploring Its Cultural Meaning and Varieties
Osechi Guide: Exploring Its Cultural Meaning and Varieties Japanese Cuisine Last ModifiedJanuary 22, 2025 new year, osechi What is Osechi? Osechi is a traditional Japanese meal served during the New Year to celebrate and welcome prosperity, health, and happiness. The practice dates back to the Heian period (794–1185) and reflects a deep cultural connection to seasonal festivities. Osechi dishes are carefully arranged in multi-tiered lacquer boxes called jubako, with each dish carrying a symbolic meaning tied to good fortune, longevity, or success.Traditionally, Osechi is prepared in advance to allow families to avoid cooking during the first three days of the year, aligning with the Japanese custom of rest and rejuvenation at the start of the year. Modern variations often incorporate regional specialties or fusion adaptations while maintaining the festive spirit. It remains a central part of Japan’s New Year celebrations, blending culinary artistry with cultural significance. The Meaning of Osechi Box Historically, three- or five-tiered stacked boxes are used for Osechi cuisine. It is called “Jyu-bako” in Japanese, and each tier has its own meaning. Each Osechi dish must be placed on a tier appropriate to its meaning. Tier Meaning Menu of Osechi 1 Long life, prosperity of descendants, safety of family Kazunoko(Salted herring roe), Kuromame(Black soybeans), Tatsukuri(Carmerized dried sardine) etc. 2 Academic achievement, pleasure, finance Kobu Maki(Herring fish wrap), Kuri Kinton(Chestnuts with sweet potato paste), Date Maki(Fish & egg custard roll) etc. 3 Promotion, long life, happy marriage Sashimi & Grilled fish(Tai, Shrimp, Bonito etc) 4 Good health, increasing of luck Stewed vegetables(Lotus root, Taro, Bamboo shoots, Carrot etc) 5 Must be empty to receive blessings from God – Types of Osechi Menu There are many types of Osechi menu and each of them has specific meaning. Kuri Kinton (Chestnuts and sweet potato paste) It is made of chestnuts and pasted sweet potato. The taste is like sweet and it has golden color. So it means raising money luck. Most popular menu in Osechi. Date Maki It is made of egg and pasted fish meat. The taste is sweet and the texture is soft like a cake. The appearance looks scroll, which was used when people study, so that it is meant to bring academic success. Kuromame (Black soybeans) It has sweet flavor. The word of “Mame” means fine, health so that it is eaten with the hope that their work and studies will go well. Kazunoko (Salted herring roe) It has crunchy texture and salty flavor. Herring usually have 30,000-10,0000 eggs at once when they lay eggs so that it symbolizes the prosperity of descendants. Kobu Maki It has herring meat inside and it is wrapped with kelp. Kelp (kobu) is valued as a good-luck because of the word “yorokobu” (meaning “pleasure”). Also it symbolizes long life as well. Don’t Miss Our Osechi Products! We are Japanese food and sake distributor in BC and we are providing Osechi products in this season! Also, we have a bunch of Japanese food products so don’t forget to check our product page and feel free to contact us is you have any questions! Recent Posts Osechi Guide: Exploring Its Cultural Meaning and Varieties The Must-try Guide to Popular Types of Japanese Ramen Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe 5 Tips on How to Cook Japanese Rice Even Tastier What is Dashi? A Perfect Guide to Japanese Soup Stock Categories Japanese Cuisine (3) Japanese Food (6) Tags broth (1) end of year (1) how to (1) Japanese fish (1) new year (1) osechi (1) ramen (1) rice (2) sauce (1) seasoning (1) soup stock (1) year-crossing soba (1)
The Must-try Guide to Popular Types of Japanese Ramen
The Must-try Guide to Popular Types of Japanese Ramen Japanese Cuisine Last ModifiedNovember 29, 2024 ramen Ramen is more than just a comforting bowl of noodles—it’s a culinary art deeply woven into Japanese culture. Each region of Japan boasts its own unique take on this beloved dish. Whether you’re a ramen connoisseur or just discovering its magic, understanding the different styles can elevate your appreciation for this iconic food. Ready to dive into the world of Japanese ramen? Types of Soup Base Flavor There are many types of soup base flavor and sometimes some of them are combined to make it more unique. Let’s find basic soup base which is used for Japanese ramen. Shoyu (Soy Sauce) : The most basic flavor everyone knows. Shio (Salt) : Very light flavor. Miso : Popular flavor made of miso, which is Japanese traditional seasoning made of soy bean. Tonkotsu (Pork Bone) : Strong flavor and popular for young people in Japan. Tonkotsu Shoyu : Mixing of Shoyu and Tonkotsu soup. Not only strong flavor also deep. Chicken Soup : Can be strong and light both depending on the ramen restaurant. Rich and deep flavor. Popular Types of Japanese Ramen Jiro-kei (二郎系) Ramen Jiro-kei ramen originated in the ramen restaurant in Tokyo called “Ramen 二郎” in 1968. The characteristic features of Jiro-inspired ramen are the extra-thick, shiny, wheat-like noodles, pork-bone and soy sauce-based soup, topped with a heaping pile of boiled cabbage and bean sprouts, and a choice of additional toppings such as garlic, back fat, and karame (additional soy sauce-dare). Basically the ramen restaurants which provide this type of ramen have some strict rules. Water and chopstick are self-service. Staffs don’t bring them to your seat. You have to finish as soon as possible. So many customers wait in line. You must leave the restaurant as soon as you finish eating. In addition, dishes must be placed on the counter tops and tables used must be wiped with a rug. Don’t order the amount you can not finish. Ie-kei(家系) Ramen This ramen was born in Yokohama in Kanagawa prefecture. The soup is characterized by a thick broth made from pork bone broth and soy sauce, with chicken oil (chi-yu) floating on top. The soup is well mixed with thick, straight noodles, and over the past few years, this ramen has become a favorite among many fans, with an increasing number of stores throughout Japan. Spinach, chashu pork, and nori are the three standard toppings, and some stores have ajitama(flavor boiled egg) on top. Ie-kei ramen originated in 1974. Yoshimuraya(吉村家),” which opened in Yokohama, is the headquarter of Iekei-Ramen, and many of the stores derived from it are named ‘ya(家),’ hence the name ‘Ie-kei’ Ramen. Sapporo Ramen Sapporo ramen originated in Sapporo, Hokkaido. It is the representative ramen of Hokkaido and widely spread throughout the country. While other local ramen has a specific soup flavor, Sapporo ramen has “miso”, “shio”, and “shoyu” soups. In fact, Sapporo ramen is characterized by its noodles. The medium-thick noodles are thick and chewy, and they go well with the soup. Sapporo ramen has a long history, dating back to 1922. At that time, only soy sauce and salt were available, but later miso soup was also invented and expanded. Hakata Ramen Hakata tonkotsu ramen originated in Hakata, Fukuoka City, Fukuoka Prefecture. It features a cloudy white soup and ultra-thin noodles. Ingredients are green onions, kikurage mushrooms, and chashu pork. Basically spicy red pepper paste is placed on the table in every Hakata ramen restaurants, and the popular way to eat it is to add it in the middle of the meal. A characteristic of Hakata ramen is that you can choose the hardness of the noodle: “Bari-kata (very hard)”, “Kata (hard)”, “normal”, “soft” or “very soft”. “Bari” means “very” in the Fukuoka dialect. People in Fukuoka seem to prefer hard noodles, and “BARI-KATA” and “KATA” are overwhelmingly ordered. There are various theories as to the origin of Hakata Ramen, but it is said that the original ramen was invented in 1937. Kitakata Ramen Kitakata Ramen is a local dish of Kitakata, Fukushima Prefecture. Along with Sapporo Ramen and Hakata Ramen, Kitakata Ramen is one of the three most popular local ramen in Japan. The soup is characterized by its light soy sauce flavor. The broth varies from store to store, including tonkotsu (pork bone), niboshi (dried sardines), and chicken broth, so it is simple but can be enjoyed differently at each restaurant. The noodles are thick and chewy, made with “flat, aged, multi-added water” noodles that contain a lot of water. The main ingredients are chashu pork, menma, green onion, and naruto. It has the appearance of a typical ramen that might appear in an anime or manga. Such Kitakata ramen originated in 1927. It will soon be 100 years old, and although it is not flashy, it has been loved for a long time and is one of the most representative ramen in Japan. Summary Here is the map showing which ramen originated where. Find Our Ramen Soup Base! We are Japanese food and sake distributor in Vancouver, Canada. We have many ramen products and also foods you should eat with ramen such as chashu-meat, naruto. Don’t forget to check our product page! Recent Posts Osechi Guide: Exploring Its Cultural Meaning and Varieties The Must-try Guide to Popular Types of Japanese Ramen Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe 5 Tips on How to Cook Japanese Rice Even Tastier What is Dashi? A Perfect Guide to Japanese Soup Stock Categories Japanese Cuisine (3) Japanese Food (6) Tags broth (1) end of year (1) how to (1) Japanese fish (1) new year (1) osechi (1) ramen (1) rice (2) sauce (1) seasoning (1) soup stock (1) year-crossing soba (1)
Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe
Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe Japanese Cuisine Last ModifiedNovember 29, 2024 end of year, year-crossing soba What is Year-Crossing Soba? In Japan, it is called “Toshikoshi Soba”. “Toshikoshi” means year-crossing. As its name suggests, people eat it at the end of year in Japan. There are some cultural meaning to eat it at the end of year. Discover the history and meaning below. The Cultural Meaning The historical origins of year-crossing soba It is said that the custom of Year-crossing soba soba has started in the Edo period (1603-1867). According to the lunar calendar, which determines the calendar according to the phases of the moon, the thirtieth day after the moon goes into hiding was called “Misoka” (the last day of the year). The custom of eating soba on this day to break off bad karma and welcome the new month in a good mood at the end of each month was born as a way to carry on the good luck of the month.In those days, eating soba at the end of each month was not only a way to get rid of bad karma, but was also adopted as a custom to improve one’s daily life by reflecting on one’s actions and life, setting goals for the following month, and resetting one’s mind by being aware of milestones.However, with the change from the old calendar to the new calendar during the Meiji period (1868-1912), the custom of eating the Soba every thirtieth day was gradually lost, but only on “New Year’s Eve,” the last day of the year in December, it is still carried on today as Year-Crossing Soba. The meaning and symbols of year-crossing soba Discover the meanings to eat it at the end of year. It is said that there are 4 meanings mainly. 1. A good riddance The most famous meaning is that since soba noodles are easier to cut than other noodles, people eat soba in the hope that they will cut off the bad luck and hardships of the year and not carry them over to the next year. 2. Praying for long life Since soba is a long, thin noodle, it is said that the meaning of eating it is to pray for prolonging your life and longevity. 3. Praying for good health Buckwheat, the raw material of soba, is said to be eaten to pray for good health, as the buckwheat seeds, which are used to make soba, are restored to health as soon as they are exposed to sunlight on a sunny day after being battered by heavy rain and wind. 4. Increasing money fortune In the old days, goldsmiths collected gold and silver powder by making dumplings of buckwheat flour, attaching gold or silver powder to the dumplings, and then putting the dumplings in water to dissolve the buckwheat flour. Because of the story, it is said that eating the soba help increase your money luck. How to Make Ingredients (For 2 people) Soba noodle 200g Green onion 15cm Kamaboko Dried wakame seaweed Tempura flakes 10g Soup stock Water 600ml Mirin 1 table spoon Soy sauce 1 table spoon Powder type of Katsuo broth (Dried bonito) 1 tea spoon Recipe Cut green onion and kamaboko for 1 bite size. Boil the water and put soba noodle. When the noodle is ready, drain the water. Put soup stock ingredients into another pot and heat over medium heat until it starts boiling. Put the noodle in a bowl and pour soup, put the others on the noodle. That’s it. If you wanna know more about Japanese soup stock, check out this blog! Japanese Food What is Dashi? A Perfect Guide to Japanese Soup Stock Summary Have you discovered the history and meanings of eating Year-crossing soba? Why not take this opportunity to eat Year-crossing soba and have a wonderful New year from now on! Recent Posts Osechi Guide: Exploring Its Cultural Meaning and Varieties The Must-try Guide to Popular Types of Japanese Ramen Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe 5 Tips on How to Cook Japanese Rice Even Tastier What is Dashi? A Perfect Guide to Japanese Soup Stock Categories Japanese Cuisine (3) Japanese Food (6) Tags broth (1) end of year (1) how to (1) Japanese fish (1) new year (1) osechi (1) ramen (1) rice (2) sauce (1) seasoning (1) soup stock (1) year-crossing soba (1)