25+ Symbolic Japanese Recipes for a Prosperous New Year

Ring in the New Year with the timeless traditions and exquisite flavors of Japanese cuisine!

New Year’s in Japan is a celebration of hope, renewal, and prosperity, marked by osechi ryori—a carefully curated array of symbolic dishes.

Each dish carries deep cultural significance, representing values such as health, longevity, and wealth for the coming year.

From sweet and savory combinations to intricate presentations, these recipes reflect the essence of Japanese artistry and tradition.

In this collection of 25+ New Year’s Japanese Recipes, you’ll find everything from classic staples like ozoni (mochi soup) and kuri kinton (candied chestnuts) to creative modern twists on traditional favorites.

Whether you’re hosting a Japanese-themed New Year’s feast or simply exploring new culinary horizons, these recipes are perfect for sharing joy and good fortune with your loved ones.

25+ Symbolic Japanese Recipes for a Prosperous New Year

New Year’s is a time for reflection, celebration, and setting intentions, and what better way to honor these moments than through food?

The 25+ Japanese New Year recipes featured here are more than just delicious—they’re a meaningful way to connect with tradition and share the spirit of renewal with friends and family.

From beautifully presented datemaki (sweet rolled omelets) to comforting bowls of ozoni, each recipe brings its own unique story and symbolism to your table.

Whether you’re preserving cultural traditions or creating new ones, these dishes offer a perfect blend of flavor, artistry, and significance.

Let this New Year’s celebration be filled with joy, gratitude, and the wonderful flavors of Japanese cuisine!

Ozoni (Traditional Japanese New Year’s Soup)

Ozoni is a comforting and symbolic soup enjoyed during New Year’s celebrations in Japan. This dish varies by region, but it typically features mochi (rice cakes), vegetables, and a clear or miso-based broth. Ozoni represents prosperity, with its hearty ingredients offering a warm start to the year. Preparing this dish is a cherished family tradition, celebrating unity and hope.

Ingredients:

• 4 mochi (round or square rice cakes)
• 4 cups dashi (Japanese soup stock)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• ½ teaspoon salt (adjust to taste)
• 4 shiitake mushrooms, sliced
• 1 carrot, thinly sliced into flower shapes
• 4 pieces of chicken thigh, bite-sized
• 1 cup chopped napa cabbage
• Handful of mitsuba (Japanese parsley) for garnish

Instructions:

1. Prepare the Broth: In a pot, combine dashi, soy sauce, mirin, and salt. Bring to a gentle boil.
2. Cook Ingredients: Add chicken and simmer until fully cooked. Add shiitake mushrooms, carrots, and cabbage, and cook until tender.
3. Toast Mochi: Grill or pan-fry the mochi until puffed and golden, or boil until soft.
4. Assemble: Place one piece of mochi in each bowl. Ladle the soup with vegetables and chicken over the mochi.
5. Garnish: Top with fresh mitsuba and serve hot.

Ozoni is a delicious way to honor Japanese New Year traditions while enjoying a dish filled with symbolic meaning. The soft mochi paired with savory broth creates a delightful balance of textures and flavors, making it a perfect dish to share with loved ones.

Nishime (Simmered Vegetables)

Nishime is a classic Japanese New Year’s dish often included in osechi ryori, the traditional New Year’s meal. This simmered vegetable dish highlights the natural sweetness of root vegetables and symbolizes longevity and good health. With its colorful array of ingredients, Nishime is both nourishing and visually appealing.

Ingredients:

• 1 carrot, cut into flower shapes
• 1 daikon radish, cut into thick rounds
• 1 taro (satoimo), peeled and halved
• 1 lotus root (renkon), peeled and sliced into rounds
• 4 shiitake mushrooms, stems removed
• 1 block of konnyaku, sliced into strips
• 2 cups dashi
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon mirin

Instructions:

1. Prepare Ingredients: Peel and cut all vegetables into bite-sized or decorative shapes for a festive look.
2. Simmer Vegetables: In a pot, bring dashi to a boil and add soy sauce, sugar, and mirin. Add the hardest vegetables first (e.g., taro and daikon) and simmer for 10 minutes.
3. Add Softer Ingredients: Add carrot, lotus root, shiitake mushrooms, and konnyaku. Simmer until all vegetables are tender and infused with flavor.
4. Serve: Arrange vegetables neatly on a serving platter or individual dishes. Serve warm or at room temperature.

Nishime showcases the art of simplicity in Japanese cuisine, emphasizing the natural flavors of its ingredients. This humble yet elegant dish is perfect for celebrating new beginnings with a mindful appreciation for nourishment and beauty.

Kuromame (Sweet Simmered Black Soybeans)

Kuromame is a sweet and tender black soybean dish served as part of osechi ryori. Symbolizing good health and hard work, these glossy beans are slow-cooked to perfection in a sweet syrup. Their rich, earthy flavor makes them a staple in Japanese New Year celebrations.

Ingredients:

• 1 cup dried black soybeans
• 4 cups water
• 1 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon baking soda

Instructions:

1. Soak Beans: Rinse the soybeans and soak them overnight in water.
2. Cook Beans: Transfer the beans and soaking water to a pot. Add baking soda and bring to a boil. Skim off any foam that forms.
3. Simmer: Reduce the heat to low and simmer until the beans are tender (2–3 hours). Add more water if needed.
4. Sweeten: Add sugar and soy sauce to the beans. Simmer gently for another 30 minutes, stirring occasionally, until the beans are glossy and flavorful.
5. Cool and Serve: Let the beans cool in their syrup before serving.

Kuromame’s delicate sweetness and silky texture make it a standout dish for the Japanese New Year table. Enjoying this dish is a meaningful way to start the year with wishes for health, hard work, and happiness.

Datemaki (Sweet Rolled Omelette)

Datemaki is a sweet rolled omelette traditionally served as part of osechi ryori during Japanese New Year celebrations. Its golden color and fluffy texture symbolize wealth and success. Made with eggs and fish paste, Datemaki has a slightly sweet and savory flavor, making it an irresistible addition to any festive table.

Ingredients:

• 4 large eggs
• 3 tablespoons sugar
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 3 tablespoons hanpen (white fish cake) or surimi (fish paste), blended until smooth
• Vegetable oil for greasing

Instructions:

1. Prepare Mixture: In a blender, combine eggs, sugar, mirin, soy sauce, and hanpen. Blend until smooth and frothy.
2. Cook: Heat a rectangular tamagoyaki pan (or a regular frying pan) over medium heat. Lightly grease the pan with vegetable oil. Pour the egg mixture into the pan, spreading evenly. Cover and cook on low heat until set but not browned.
3. Roll: Place the cooked omelette onto a sushi mat while warm. Roll tightly into a cylinder shape and secure with the mat. Let it cool to maintain its shape.
4. Slice: Unroll the mat and slice the Datemaki into even rounds. Serve on a platter.

Datemaki is not just a treat for the taste buds but also a symbol of good fortune and prosperity. Its delightful sweetness and elegant presentation make it a must-have for celebrating the New Year in traditional Japanese style.

Kuri Kinton (Sweet Chestnut and Sweet Potato Mash)

Kuri Kinton is a vibrant golden dish made from chestnuts and sweet potatoes, symbolizing wealth and good fortune. This sweet, buttery dessert is a staple in osechi ryori, offering a perfect balance of sweetness and creaminess. Its rich texture and celebratory appearance make it an iconic part of Japanese New Year celebrations.

Ingredients:

• 2 medium sweet potatoes
• 10–12 candied chestnuts (kuri no kanroni)
• ½ cup syrup from candied chestnuts
• 3 tablespoons sugar
• 1 pinch of salt

Instructions:

1. Prepare Sweet Potatoes: Peel and slice sweet potatoes into rounds. Boil until soft, then drain and mash until smooth.
2. Sweeten: In a pot, combine mashed sweet potatoes with syrup from candied chestnuts, sugar, and salt. Cook over low heat, stirring until the mixture becomes glossy and smooth.
3. Add Chestnuts: Gently fold in the candied chestnuts.
4. Serve: Shape the mixture into small mounds or serve in a decorative bowl.

Kuri Kinton is a deliciously sweet and festive dish that captures the essence of the New Year. Its bright golden color and comforting flavor are a perfect way to wish for abundance and happiness in the year ahead.

Tazukuri (Candied Sardines)

Tazukuri, or candied sardines, is a traditional Japanese New Year dish symbolizing an abundant harvest. Made with small dried sardines glazed in a sweet soy sauce mixture, this dish combines savory, sweet, and umami flavors. Its crispy texture and symbolic meaning make it a cherished part of the festive meal.

Ingredients:

• 1 cup small dried sardines (niboshi or iriko)
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sesame seeds

Instructions:

1. Toast Sardines: Dry-toast the sardines in a pan over low heat until crisp. Remove and set aside.
2. Make the Glaze: In the same pan, combine soy sauce, sugar, mirin, and sake. Cook over medium heat until the mixture thickens slightly.
3. Coat Sardines: Add the toasted sardines back into the pan and stir to coat them evenly with the glaze.
4. Finish: Sprinkle with sesame seeds and let cool before serving.

Tazukuri is a flavorful and symbolic dish that adds a crunchy, sweet-savory element to your New Year feast. Its significance as a wish for prosperity makes it an essential part of celebrating the start of a fruitful year.

Kazunoko (Herring Roe)

Kazunoko, or herring roe, is a quintessential osechi ryori dish that symbolizes prosperity and the continuation of family lineage. The roe’s distinctive crunch and mildly salty flavor reflect the natural bounty of the sea. Served with a light marinade, Kazunoko is a delicacy that embodies the essence of Japanese New Year traditions.

Ingredients:

• 5 pieces of herring roe (kazunoko)
• 2 cups dashi
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sake
• ½ teaspoon salt
• Optional: shredded nori or thinly sliced yuzu peel for garnish

Instructions:

1. Prepare Roe: Rinse the kazunoko gently under cold water to remove any excess brine. Soak in fresh water for 1–2 hours, changing the water every 30 minutes.
2. Make Marinade: In a bowl, combine dashi, soy sauce, mirin, sake, and salt. Stir until dissolved.
3. Marinate: Place the kazunoko in the marinade and refrigerate for at least 2–3 hours (or overnight for deeper flavor).
4. Serve: Remove the roe from the marinade, slice if desired, and garnish with shredded nori or yuzu peel.

Kazunoko is a simple yet deeply meaningful dish that adds a touch of elegance to any New Year celebration. Its delicate flavor and crunchy texture are a delightful reminder of the importance of family and tradition in Japanese culture.

Gomame (Candied Dried Anchovies)

Gomame, also known as Tazukuri in some regions, is a crunchy and flavorful dish made with dried anchovies glazed in a sweet soy-based sauce. This dish is a staple in Japanese New Year celebrations, symbolizing abundant harvests and gratitude for the land’s fertility. Its delightful combination of sweet, salty, and umami makes it an irresistible addition to the holiday feast.

Ingredients:

• 1 cup dried anchovies (gomame or niboshi)
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sesame seeds

Instructions:

1. Toast Anchovies: Heat a dry pan over medium-low heat and toast the anchovies until fragrant and crispy. Remove from heat and set aside.
2. Prepare Glaze: In the same pan, mix sugar, soy sauce, mirin, and sake. Heat until the mixture thickens slightly.
3. Coat Anchovies: Add the toasted anchovies back into the pan and stir to coat evenly with the glaze.
4. Finish: Sprinkle sesame seeds over the coated anchovies and let them cool before serving.

Gomame is a delightful treat that combines rich umami with a hint of sweetness. This iconic dish not only adds a crunchy texture to the New Year table but also carries the symbolic wish for a prosperous and fruitful year ahead.

Kōhaku Namasu (Red and White Pickled Vegetables)

Kōhaku Namasu is a refreshing salad made with daikon radish and carrot, pickled in a sweet and tangy dressing. The red and white colors symbolize celebration and purity, making this dish a beautiful and meaningful part of osechi ryori. Its crisp texture and vibrant flavors provide a perfect balance to the richness of other New Year dishes.

Ingredients:

• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon mirin
• Optional: yuzu zest or sesame seeds for garnish

Instructions:

1. Prepare Vegetables: Sprinkle the daikon and carrot with salt and let sit for 15 minutes to release excess moisture. Rinse and squeeze gently to remove any liquid.
2. Make Dressing: In a bowl, mix rice vinegar, sugar, and mirin until sugar is dissolved.
3. Combine: Add the vegetables to the dressing and toss to coat evenly. Let marinate in the refrigerator for at least 30 minutes.
4. Serve: Garnish with yuzu zest or sesame seeds before serving.

Kōhaku Namasu adds a touch of lightness and elegance to the New Year feast. Its crisp texture and vibrant colors not only symbolize happiness and purity but also bring a refreshing balance to the richness of the celebratory spread.

Ozoni (Japanese New Year Soup)

Ozoni is a traditional soup enjoyed during Japanese New Year celebrations, with ingredients and flavors varying by region. At its heart lies mochi, symbolizing strength and prosperity. This comforting dish, often flavored with a clear dashi broth or miso, embodies the spirit of the New Year with its warm, savory taste and vibrant ingredients.

Ingredients:

• 4 pieces of mochi (grilled or boiled)
• 4 cups dashi stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon salt
• 1 small carrot, thinly sliced
• 4 shiitake mushrooms, sliced
• 1 handful spinach or mizuna greens, blanched
• Optional: kamaboko (fish cake), yuzu peel for garnish

Instructions:

1. Prepare Broth: In a pot, heat the dashi stock. Add soy sauce, mirin, and salt, and adjust seasoning to taste.
2. Cook Vegetables: Add carrot and shiitake mushrooms to the broth and simmer until tender.
3. Prepare Mochi: Grill or boil the mochi until soft.
4. Assemble: Place mochi in individual bowls. Pour the hot soup with vegetables over the mochi. Garnish with spinach, kamaboko, and yuzu peel.
5. Serve: Serve immediately while hot.

Ozoni is a dish steeped in tradition and meaning, bringing warmth and good fortune to your New Year table. Its comforting flavors and symbolic ingredients make it an essential way to start the year with gratitude and hope.

Kuromame (Sweet Black Soybeans)

Kuromame, or sweet black soybeans, is a classic Japanese New Year dish symbolizing good health and diligence. Simmered in a lightly sweetened sauce, these tender beans offer a subtle sweetness and earthy flavor. Their shiny, dark appearance adds elegance to the osechi ryori spread.

Ingredients:

• 1 cup dried black soybeans
• 4 cups water
• ½ teaspoon baking soda
• 1 cup sugar
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon salt

Instructions:

1. Soak Beans: Rinse the black soybeans and soak them in water overnight.
2. Simmer Beans: Drain and transfer the beans to a pot with 4 cups of water and baking soda. Bring to a boil, then reduce heat and simmer for about 4–5 hours, skimming any foam.
3. Add Seasoning: Add sugar, soy sauce, mirin, and salt to the pot. Continue simmering until the beans are tender and the liquid thickens slightly.
4. Cool and Serve: Let the beans cool in the syrup before serving.

Kuromame is a dish that combines simplicity with deep cultural significance. Its tender texture and sweet flavor are a delightful way to wish for a year of health and perseverance.

Ebi no Umani (Simmered Shrimp)

Ebi no Umani, or simmered shrimp, is a symbolic dish in Japanese New Year celebrations, representing longevity due to the shrimp’s curved shape resembling an elderly person’s back. The flavorful glaze of soy sauce, mirin, and sake enhances the shrimp’s natural sweetness, making it a festive and meaningful addition to the holiday table.

Ingredients:

• 12 large shrimp, deveined with shells on
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon sake
• 1 cup water

Instructions:

1. Prepare Shrimp: Wash the shrimp and trim their antennae and sharp points on the heads. Keep the shells on for presentation.
2. Simmer: In a pan, combine water, soy sauce, mirin, sugar, and sake. Bring to a boil, then reduce heat to low.
3. Cook Shrimp: Add the shrimp to the simmering sauce and cook for about 5 minutes, turning occasionally to coat evenly in the glaze.
4. Serve: Arrange the shrimp on a plate, drizzling any remaining sauce over them.

Ebi no Umani is both a delicious and symbolic dish that adds a touch of elegance to the New Year feast. Its rich flavor and meaningful representation of longevity make it a cherished part of Japanese New Year traditions.

Datemaki (Sweet Rolled Egg Omelet)

Datemaki is a sweet rolled egg omelet that graces the osechi ryori table with its golden hue and soft, fluffy texture. Traditionally mixed with fish paste or dashi, its sweet-savory flavor represents academic success and cultural refinement. The rolled shape symbolizes scrolls, linking the dish to wisdom and learning.

Ingredients:

• 4 eggs
• 2 tablespoons sugar
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 2 tablespoons dashi (or water)
• 2 tablespoons hanpen (fish cake) or white fish paste
• Optional: Bamboo sushi mat for rolling

Instructions:

1. Blend Ingredients: In a blender, combine eggs, sugar, mirin, soy sauce, dashi, and hanpen. Blend until smooth.
2. Cook Omelet: Pour the mixture into a greased square or rectangular pan over low heat. Cover and cook until set, about 8–10 minutes.
3. Roll: Carefully transfer the omelet to a bamboo sushi mat. Roll tightly and secure the mat with a string or rubber band. Let cool in the rolled shape.
4. Slice and Serve: Once cooled, slice into even rounds and serve.

Datemaki is more than just a sweet omelet; it embodies aspirations for growth and learning in the New Year. Its beautiful rolled presentation and delightful taste make it a standout in the celebratory spread.

Nishime (Simmered Vegetables)

Nishime is a hearty medley of vegetables simmered in a lightly sweetened soy-based broth. This dish is a staple in New Year celebrations, representing harmony and family unity. With ingredients like lotus root, burdock, and taro, Nishime is both flavorful and symbolic, offering wishes for clarity, strength, and endurance.

Ingredients:

• 1 lotus root, peeled and sliced
• 2 carrots, sliced into flower shapes
• 1 burdock root, peeled and sliced diagonally
• 6 taro roots, peeled
• 4 shiitake mushrooms, soaked and sliced
• 2 cups dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar

Instructions:

1. Prepare Vegetables: Wash, peel, and cut all vegetables. Blanch lotus root and burdock root briefly in boiling water.
2. Simmer Vegetables: In a large pot, heat dashi stock with soy sauce, mirin, and sugar. Add the vegetables and simmer over medium heat until tender, about 20–30 minutes.
3. Serve: Transfer to a bowl, arranging vegetables artfully for presentation.

Nishime is a heartwarming dish that brings balance and depth to your New Year table. Its thoughtful arrangement and comforting flavors capture the essence of family togetherness and gratitude for nature’s bounty.

Kuri Kinton (Candied Chestnuts and Sweet Potatoes)

Kuri Kinton is a sweet and vibrant dish made from mashed sweet potatoes and candied chestnuts. Its golden color symbolizes wealth and good fortune for the coming year. This dish combines the earthy sweetness of Japanese sweet potatoes with the rich flavor of chestnuts, offering a delightful and auspicious addition to osechi ryori.

Ingredients:

• 2 medium-sized Japanese sweet potatoes, peeled and cubed
• 1 cup water (for boiling)
• ½ cup sugar
• 1 tablespoon mirin
• Pinch of salt
• 8 candied chestnuts (canned or homemade)
• 2 tablespoons syrup from candied chestnuts

Instructions:

1. Boil Sweet Potatoes: Cook sweet potatoes in water until tender. Drain and mash until smooth.
2. Sweeten Mixture: In a pot, combine mashed sweet potatoes, sugar, mirin, salt, and syrup from candied chestnuts. Cook over low heat, stirring until glossy.
3. Add Chestnuts: Gently fold in candied chestnuts.
4. Serve: Transfer to a bowl or mold into shapes for presentation.

Kuri Kinton is a visually stunning and delicious dish that represents prosperity and hope for the future. Its sweet, golden flavor is a joyful way to welcome the New Year and share wishes of abundance with loved ones.

Note: More recipes are coming soon!