New Year’s Eve at our house

Today’s Chicago Tribune (in the Food section) has an article about Japanese New Year’s Eve traditions called “A Savory End to the Old Year”. It tells a bit about our family’s Oshogatsu tradition and why my husband and I can be found in the kitchen instead of the dance floor on New Year’s Eve.

It’s to prepare for the big day, of course: Three full days of shopping, chopping, slicing, simmering, broiling and more chopping. Last year I documented the process in a series of blog posts: Part I is about shopping, Part II is the preparation and cooking, and Part III is the celebration.

You can read more about our family’s Oshogatsu tradition here, where there are also links to recipes for Osechi-ryori, the ancient kind of food served during New Year’s. They include tai (sea bream), kuromame (black beans), tataki gobo (pounded burdock), kurikinton (creamy sweet potatoes with candied chestnuts, my personal favorite) and more.

The photo above is from last year’s jubako (lacquer box). We’ll post new photos on January 2nd. What our guests don’t know (yet) is that we’re not planning to make tai this year, but snow crab, jellied yamaimo squares and even beef carpaccio a la Toshiro Konishi. We have to change it up to keep it interesting for us, but we’ll still make all my family’s favorites. To do otherwise would likely cause an uproar.

What does your family serve for New Year’s? Do you make any of these old-fashioned osechi-ryori dishes? My friends in Tokyo tell me that they don’t know anyone that still makes osechi, so I wonder if we’re just old-fashioned?

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