Osechi

Osechi-ryōri(御節料理, お節料理 or おせち) are traditionalJapanese New Yearfoods.Osechiare easily recognizable by their special boxes calledjūbako(重箱), which resemblebentōboxes. Likebentōboxes,jūbakoare often kept stacked before and after use. However not all parts of Japan, such asSuzu in Ishikawa, practice the custom of eatingosechi.
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, bountiful harvest, success in life, and financial success.
Originally, osechi was rice served high in a bowl to celebrate the five annual ceremonies (gosekku) from theNara(610-794) toKamakura periods(1185-1333).Osechi is influenced by the ritual ofnaorai(also known askyōshoku), in which a person who prays eats with theShintokami. The old custom of offering osechi to thetoshigami(Shinto deity) on thekamidana(household Shinto altar) before eating it with the family is a remnant of this ceremony.
Osechi changed greatly under the influence ofhonzen-ryōri, a banquet dish that was ritualized indaimyo(feudal lords) and thesamuraisociety during theMuromachi period(1336-1573). Many of the standard dishes that make up osechi today are derived from honzen-ryōri.
During theEdo period(1603-1868), osechi came to refer only to New Year's dishes. With the economic development of Japanese society, the custom of osechi spread to the general public, thechōninclass, and a new custom began.From the late Edo period, some of the dishes in osechi began to be packed injūbako, and from theMeiji era(1868-1912) to theShowa era(1912-1989), the variety of dishes packed injūbakoincreased, becoming a luxurious dish sold indepartment stores.
The dishes that make uposechieach have a special meaning celebrating the New Year.Some examples are:
The termosechiis derived from the termo-setchiku(御節供), which originally referred to annual imperial court events and the food served at these events.New Year's Daywas one of the  five annual ceremonies (gosekku) in theImperial Court in Kyoto. This custom of celebrating particular days was introduced fromChinainto Japan.
The osechi of theNara(710–794) andHeian periods(794–1185) were quite different from those of today. Osechi of those periods consisted of rice served high in bowls that theemperorserved to court officials on the five annual ceremonies of the year. The officials would ceremonially eat a small portion of the rice at court and then take it home to eat with their families.Osechi is believed to have been influenced by the Shinto ritual ofnaorai(kyōshoku).Naoraiis a ritual of eating with thekamiin 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 thekamidana(household Shinto altar).
Even after thesamuraiclass came to power in theKamakura period(1185-1333), osechi consisted of rice served high in bowls.
Osechi changed greatly under the influence ofhonzen-ryōri, a banquet dish that was ritualized indaimyo(feudal lords) and thesamuraisociety during theMuromachi period(1336-1573). Many of the standard dishes that make up osechi today are derived fromhonzen-ryōri. The three main foods known asiwaizakana(festive side dishes), such askuromame(sugar-boiled black soybeans),tazukuri(driedJapanese anchovy), andtataki gobo(burdockboiled in vinegar and soy sauce), which are essential to today's osechi, were originally served as snacks with sake inhonzen-ryōri.Kamaboko,datamaki, andkuri kinton(chestnutswagashi), the staples of modern osechi, were also originallyhonzen-ryōri, and guests would take them home to eat after the banquet.During this period,carpwas the most common fish dish for osechi.
During theEdo period(1603-1868), the term "osechi" came to refer only to New Year's foods.During this period, Japan experienced dramatic economic development and merchants became wealthy, and osechi became part of the culture of thechōnin(townspeople) class from theGenroku era(1688-1704) onward, andhonzen-ryōribecame popular among the general public. Osechi came to include a variety of dishes seasoned mainly with salt.Pagrus majorreplaced carp as the most common fish dish.Zōniappeared in the Muromachi period (1336-1573) as a snack at wedding banquets of the upper samurai class and became a New Year's dish for the common people during this period.
During this period, osechi consisted of two main components:honzen-ryōri(a main dish consisting of rice, fish, andnimonosimmered dish) and ,kuitsumia New Year's decoration. Thekuitsumiconsisted of rice placed on three sides of a white wooden stand decorated withmochi,abalone,kombu,chestnuts,persimmons,Japanese spiny lobster,mikan,pine,bamboo, andplum, etc. It was eaten on New Year's Day with guests who came to greet the New Year, or pretended to be eaten as a ceremonial ritual.
In the late Edo period, osechi began to be placed injūbako(tiered boxes) like today's osechi. In theKanto region,kurmame,kazunoko(eggs of thePacific herring), andtazukuriwere placed in stacked boxes, while in theKansai region,kuromame,tazukuri, andtataki gobowere the three main ingredients of osechi.
During theMeiji era(1868-1912), various dishes that were originallyhonzen-ryōri, such askamaboko,datamaki,kuri kintonandnimono, began to be placed injūbako. With the modernization of Japanese society, women's schools were established and osechi was taught as a dishs that housewives should master. The various regional styles of osechi that had existed until then were gradually standardized throughout the country.
With Japan's rapid economic development afterWorld War II, osechi became more luxurious and was sold indepartment stores, and some of the dishes began to incorporateyōshoku(Western-style foods).