Osechi

Osechi - ryori (Japanese御 节 料理orお 節 料理, short Osechi ) are traditional Japanese New Year dishes. The tradition started in the Heian period ( 794-1185 ). Osechi you can easily remember their special boxes ( jūbako ), reminiscent of bento boxes recognize. As bento boxes are before the jūbako and often stacked after use.

The osechi belonging to the courts all have a specific meaning in relation to the new year. Examples are:

• Daidai (橙, Citrus aurantium var daidai ), a Japanese bitter orange. Daidai also means " from generation to generation," if you write the kanji代 々. How kazunoko below, it symbolizes the desire to have children in the new year.

• Datemaki (伊达 巻or伊達 巻き), sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize the desire for many successful auspicious days. On these days (晴れ の 日, hare -no- hi), the Japanese traditionally wore good clothes. One of the meanings of the second kanji is " fashionable ", derived from the illustrious dress of the samurai from feudal Date.

• Kamaboko (蒲 鉾), slices of steamed fish paste. Traditionally used slices of red and white kamaboko, which are alternately arranged in rows or patterns. Color and shape are reminiscent of the symbol of the rising sun and have a festive significance.

• Kazunoko ({ {lang | ja | 数の子}), herring roe. Kazu means " number" and ko means " child ". It symbolizes the desire for many children in the new year.

• Konbu (昆布), a type of seaweed, is associated with the word Yorokobu, which means " joy."

• Kuro- mame (黒 豆), black soybeans. Mame also means " health ," symbolizing a wish for health in the new year.

• Tai (鲷), sea bream, Japanese tai is made with the Japanese word Medetai in conjunction, which symbolizes a promising event.

• Tazukuri (田作り), dried sardines cooked in soy sauce. The literal meaning of the kanji in tazukuri is " rice paddy maker" because fish was previously used for fertilizing the rice fields. They symbolize a bountiful harvest.

History

The term originally referred to osechi o- Sechi, a season or a significant period of time. The New Year's Day was one of the five seasonal festivals (节 句Sekku ) at the Imperial Court in Kyoto. This custom of celebrating particular days, came to Japan from China.

It used to be taboo in the first 3 days of the new year, to use a stove and cook meals. Exception was the cooking of Zoni soup. As the women at the beginning of the new year did not cook, the Osechi were prepared at the end of the old year. Today, the Osechi cooked in most families as regular meals and the religious aspect has been lost.

In the earliest times Osechi consisted only of Nimono, assorted boiled vegetables with soy sauce and sugar or mirin ( sweet rice wine). With time, more and more courts were added.

Today Osechi can refer to any specially prepared for the new year food, even some foreign courts as "Western osechi " (西洋 お 節seiyō - osechi ) or " Osechi Chinese style " (中華 風 お 節chūkafū osechi ) arrived. While osechi were traditionally prepared at home, they are now also available in specialty shops, grocery stores and convenience stores.

Especially in households where the Osechi are still made ​​at home, before the New Year toshi - koshi soba (年越し 蕎麦) is eaten on the day. Her name means literally " year - over crossing soba. " Although there are some symbols associated with it, such as long life, health and energy for the coming year, this tradition is probably more pragmatic nature. The already worked hard for several days to prepare the traditional Osechi housewife preferred it, for that day simply to serve a meal to preparatory. It is considered by many Japanese as unfavorable sign to let toshi - koshi left of the soba something.

Swell

• " Osechi ryori ". In: Alan Campbell, David S. Noble ( ed.): Japan. An Illustrated Encyclopedia. 7 print. Kodansha, Tokyo 1995, ISBN 4-06-205938- X.