Editing Osechi

{{Short description|Assortment of food delicacies celebrating Japanese New Year}}
{{Italic title}}{{Redirect|Oseti|Optical SETI|Search for extraterrestrial intelligence#Optical experiments|the region|Ossetia}}
{{multiple image |direction=vertical |width=300 |image1=Japanese Osechi.jpg |alt1=Osechi photo |caption1=An example of {{lang|ja-latn|Osechi-ryōri}} |image2=Japanese Osechi.png |alt2= Osechi legend |caption2= Legend: 1: Simmered shrimp, 2: ''Tazukuri'', 3: ''Nishime'' Cooked vegetables, 4: ''Kamaboko'', 5: ''Datemaki'', 6: appetizer, 7: ''Konbumaki'', 8:''Kurikinton'', 9: ''Tobiko'', 10: Grilled sea bream, 11: ''Kazunoko'', 12: Pickled vegetables, 13: Sweets, 14: appetizer, 15: Black beans, 16: Grilled lobster}}
[[File:Oseti.jpg|thumb|right|300px|Another example of {{lang|ja-latn|Osechi}} in three-tiered box]]
[[File:Osechi_001.jpg|thumb|250px|right|Another example of {{lang|ja-latn|Osechi}}, casual type]]
'''{{lang|ja-latn|Osechi-ryōri}}''' (御節料理, お節料理 or おせち) are traditional [[Japanese New Year]] foods. {{lang|ja-latn|Osechi}} are easily recognizable by their special boxes called ''[[jūbako]]'' (重箱), which resemble ''[[bento|bentō]]'' boxes. Like ''bentō'' boxes, ''jūbako'' are often kept stacked before and after use. However not all parts of Japan, such as [[Suzu, Ishikawa|Suzu]] in Ishikawa, practice the custom of eating ''osechi''.<ref>{{Cite book |last=Brown |first=Becky A. |url=https://books.google.com/books?id=89sKEAAAQBAJ |title=Itadakimasu! The Food Culture of Japan: いただきます! |date=2020-12-17 |publisher=Routledge |isbn=978-1-000-28830-8 |pages=150 |language=en}}</ref>

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.<ref name="maff141224"/>

Originally, osechi was rice served high in a bowl to celebrate the five annual ceremonies (''[[gosekku]]'') from the [[Nara period|Nara]] (610-794) to [[Kamakura period]]s (1185-1333).<ref name="kibun110512"/> Osechi is influenced by the ritual of ''[[Shinsen|naorai]]'' (also known as ''kyōshoku''), in which a person who prays eats with the [[Shinto]] ''[[kami]]''. The old custom of offering osechi to the ''[[toshigami]]'' (Shinto deity) on the ''[[kamidana]]'' (household Shinto altar) before eating it with the family is a remnant of this ceremony.<ref name="kibun110512"/><ref name="kibun080123"/><ref name="nk100623"/>

Osechi changed greatly under the influence of ''[[honzen-ryōri]]'', a banquet dish that was ritualized in ''[[daimyo]]'' (feudal lords) and the [[samurai]] society during the [[Muromachi period]] (1336-1573). Many of the standard dishes that make up osechi today are derived from honzen-ryōri.<ref name="uot131224"/> 

During the [[Edo 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, the ''[[chōnin]]'' class, and a new custom began.<ref name="kibun110512"/><ref name="uot131224"/><ref name="nhk040115"/> From the late Edo period, some of the dishes in osechi began to be packed in ''jūbako'', and from the [[Meiji era]] (1868-1912) to the [[Showa era]] (1912-1989), the variety of dishes packed in ''jūbako'' increased, becoming a luxurious dish sold in [[department store]]s.<ref name="uot131224"/><ref name="nk100623"/>

==Examples of osechi dishes==
The dishes that make up ''osechi'' each have a special meaning celebrating the New Year.<ref name="maff141224">{{cite web|url=https://www.maff.go.jp/j/keikaku/syokubunka/culture/wagohan/articles/2212/spe12_03.html|archive-url=https://web.archive.org/web/20241214090657/https://www.maff.go.jp/j/keikaku/syokubunka/culture/wagohan/articles/2212/spe12_03.html|script-title=ja:おせちは一年の幸を願う料理。おせちを知って作ってみよう。|language=ja|publisher=[[Ministry of Agriculture, Forestry and Fisheries (Japan)]]|date=|archive-date=14 December 2024|access-date=18 January 2025}}</ref> Some examples are:
*''[[Daidai]]'' (橙, だいだい), [[bitter orange|Japanese bitter orange]]. ''Daidai'' means "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.
*''{{ill|Datemaki|ja|伊達巻}}'' (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 [[Date clan|Date]] [[Han (Japan)|Han]].
*''[[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 Japan [[Land of the Rising Sun|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 to be gifted with numerous children in the New Year.
*''[[Konbu]]'' (昆布), a kind of [[seaweed]]. It is considered to sound like the word ''yorokobu'', meaning "joy".
*''{{ill|Kuro-mame|ja|黒豆}}'' (黒豆, くろまめ), [[soybean|black soybeans]]. ''Mame'' also means "health", symbolizing a wish for health in the New Year.
*{{Nihongo3||紅白なます|Kōhaku-namasu}}, literally "red-white vegetable [[kuai (dish)|kuai]]", is made of [[daikon]] and carrot cut into thin strips and pickled in sweetened vinegar with [[yuzu]] flavor.
*''Tai'' (鯛, たい), [[bream|red sea-bream]]. ''Tai'' is associated with the Japanese word ''medetai'', meaning auspicious, as to welcome auspicious events for the new year.
*''{{ill|Tazukuri|ja|田作}}'' (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.
*{{Nihongo3||雑煮|[[Zōni]]}}, a soup of [[mochi]] rice cakes in clear broth (in eastern Japan) or [[miso]] broth (in western Japan).
*''Ebi'' (海老, えび), skewered [[prawn]]s cooked with [[sake]] and [[soy sauce]]. It symbolizes a wish for a long-life, suggesting 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.<ref name="uot131224"/> 

The osechi of the [[Nara period|Nara]] (710–794) and [[Heian period]]s (794–1185) were quite different from those of today. Osechi of those periods consisted of rice served high in bowls that the [[Emperor of Japan|emperor]] served 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.<ref name="kibun110512">{{cite web|url=http://www.kibun.co.jp/enter/osechi/shogatu/taisetu/oshougatu_08.html|archive-url=https://web.archive.org/web/20120511020619/http://www.kibun.co.jp/enter/osechi/shogatu/taisetu/oshougatu_08.html|script-title=ja:日本人のしきたりと正月|author=[[:ja:飯倉晴武|Harutake Iikura]]|language=ja|publisher=Kibun|date=|archive-date=11 May 2012|access-date=18 January 2025}}</ref> Osechi is believed to have been influenced by the Shinto ritual of ''[[Shinsen|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).<ref name="kibun110512"/><ref name="kibun080123">{{cite web|url=https://www.kibun.co.jp/knowledge/shogatsu/iware/shogatsu_04.html?anchor=p_iware-shogatsu-toshigamisama|archive-url=https://web.archive.org/web/20230108202657/https://www.kibun.co.jp/knowledge/shogatsu/iware/shogatsu_04.html?anchor=p_iware-shogatsu-toshigamisama|script-title=ja:お正月のいわれ|author=Iikura|language=ja|publisher=Kibun|date=|archive-date=8 January 2023|access-date=18 January 2025}}</ref><ref name="nk100623">{{cite web|url=https://www.nikkei.com/article/DGXKZO39186700Q8A221C1W11300/|archive-url=https://web.archive.org/web/20230610113255/https://www.nikkei.com/article/DGXKZO39186700Q8A221C1W11300/|script-title=ja:豪華なおせちいつから？　元は飾り、バブルで派手に|language=ja|publisher=[[The Nikkei]]|date=|archive-date=10 June 2023|access-date=18 January 2025}}</ref>

Even after the [[samurai]] class came to power in the [[Kamakura period ]](1185-1333), osechi consisted of rice served high in bowls.<ref name="kibun110512"/>

Osechi changed greatly under the influence of ''[[honzen-ryōri]]'', a banquet dish that was ritualized in ''[[daimyo]]'' (feudal lords) and the [[samurai]] society during the [[Muromachi period]] (1336-1573). Many of the standard dishes that make up osechi today are derived from ''honzen-ryōri''. The three main foods known as ''iwaizakana'' (festive side dishes), such as ''[[:ja:黒豆|kuromame]]'' (sugar-boiled black soybeans), ''[[:ja:田作|tazukuri]]'' (dried
[[Japanese anchovy]]), and ''[[tataki gobo]]'' ([[Arctium|burdock]] boiled in vinegar and soy sauce), which are essential to today's osechi, were originally served as snacks with sake in ''honzen-ryōri''. ''[[Kamaboko]]'', ''[[Tamagoyaki#Similar dishes|datamaki]]'', and ''[[:ja:栗きんとん|kuri kinton]]'' (chestnuts ''[[wagashi]]''), the staples of modern osechi, were also originally ''honzen-ryōri'', and guests would take them home to eat after the banquet.<ref name="uot131224">{{cite web|url=https://www.todaishimbun.org/new-year-dishes20200107/|archive-url=https://web.archive.org/web/20241213054201/https://www.todaishimbun.org/new-year-dishes20200107/|script-title=ja:実は新しい？「伝統」料理　おせち料理の変遷をたどる|language=ja|publisher=[[University of Tokyo]]|date=|archive-date=13 December 2024|access-date=18 January 2025}}</ref> During this period, [[carp]] was the most common fish dish for osechi.<ref name="kibun110512"/>

During the [[Edo period]] (1603-1868), the term "osechi" came to refer only to New Year's foods.<ref name="uot131224"/> During this period, Japan experienced dramatic economic development and merchants became wealthy, and osechi became part of the culture of the ''[[chōnin]]'' (townspeople) class from the [[Genroku era]] (1688-1704) onward, and ''honzen-ryōri'' became popular among the general public. Osechi came to include a variety of dishes seasoned mainly with salt. ''[[Pagrus major]]'' replaced carp as the most common fish dish. ''[[Zōni]]'' appeared 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.<ref name="kibun110512"/><ref name="uot131224"/>

During this period, osechi consisted of two main components: ''honzen-ryōri'' (a main dish consisting of rice, fish, and ''[[nimono]]'' simmered dish) and , ''kuitsumi'' a New Year's decoration. The ''kuitsumi'' consisted of rice placed on three sides of a white wooden stand decorated with ''[[mochi]]'', [[abalone]], ''[[kombu]]'', [[chestnuts]], [[persimmons]], [[Japanese spiny lobster]], [[Citrus unshiu|mikan]], [[pine]], [[bamboo]], and [[plum]], 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.<ref name="nk100623"/><ref name="nhk040115">{{cite web|url=http://www.nhk.or.jp/kininaru-blog/205482.html|archive-url=https://web.archive.org/web/20150104104913/http://www.nhk.or.jp/kininaru-blog/205482.html|script-title=ja:おせち|language=ja|publisher=[[NHK]]|date=|archive-date=4 January 2015|access-date=18 January 2025}}</ref><ref name="aj110914">{{cite web|url=https://www.ahjikan.co.jp/zen/2002winter/feature/feature.html|archive-url=https://web.archive.org/web/20140911040422/https://www.ahjikan.co.jp/zen/2002winter/feature/feature.html|script-title=ja:おせちの世界|language=ja|publisher=Ahjikan Co., Ltd.|date=|archive-date=11 September 2014|access-date=18 January 2025}}</ref>

In the late Edo period, osechi began to be placed in ''[[jūbako]]'' (tiered boxes) like today's osechi. In the [[Kanto region]], ''kurmame'', ''[[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.<ref name="nhk040115"/><ref name="uot131224"/><ref name="nk100623"/>

During the [[Meiji era]] (1868-1912), various dishes that were originally ''honzen-ryōri'', such as ''kamaboko'', ''datamaki'', ''kuri kinton'' and ''nimono'', began to be placed in ''jūbako''. 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.<ref name="uot131224"/><ref name="nk100623"/>

With Japan's rapid economic development after [[World War II]], osechi became more luxurious and was sold in [[department store]]s, and some of the dishes began to incorporate ''[[yōshoku]]'' (Western-style foods).<ref name="uot131224"/><ref name="nk100623"/>

==See also==
* [[Toso]]

==References==
{{reflist}}
{{Commons category|Osechi ryōri}}
*"Osechi ryōri". ''Japan: An Illustrated Encyclopedia''. Ed. Alan Campbell & David S. Noble. Tokyo: [[Kodansha|Kōdansha]], 1995.

{{Japanese food and drink|state=autocollapse}}
{{Authority control}}

[[Category:Japanese cuisine]]
[[Category:New Year in Japan]]
[[Category:Japanese cuisine terms]]
[[Category:Japanese New Year foods]]