What do you eat in Japanese New Year?

Japanese people are used to calling it "first month cuisine", "Imperial Festival cuisine" and "New Year Festival cuisine".

The main ingredients of New Year's Festival dishes are black beans, kelp rolls, jellyfish, golden balls, fish cakes, herring seeds, surimi egg rolls and so on. , made into small and exquisite dishes, put in a luxurious multi-layer painted lunch box, meaning "multi-layer superposition" of happy events, which can win a good impression.

New Year's dishes are arranged as follows:

The first layer: black beans, herring eggs and sea otters.

The second floor: centered on sweets such as minced fish, eggs and golden balls.

Third floor: barbecue of seafood such as fish and shrimp.

Fourth floor: boiled stew and other delicacies.

The Origin of Japanese New Year Cuisine

A long time ago, when people harvested every season, the Japanese would thank God. At that time, a calendar just came from China, which can show the change of seasons. That is, the common "festival" or "sacrifice" in Japanese.

So the Japanese cook and celebrate according to this calendar. At first, the food for celebration was called "せちくせっく Gong Jiecai", which is the embryonic form of the current "New Year's dish". Earlier, only in the court would there be the custom of offering New Year's dishes.

Later, it gradually spread to the people during the Edo period, and now it has become the most important activity of the Japanese New Year.