“Osechi” refers to the food served during the New Year period in Japan that started in the mid-to-late 19th century, during the late Edo Period (1603-1868) and into the early Meiji Era (1868-1912). This is also when people other than the aristocracy and the very wealthy became able to afford the colorful array of foods we know as osechi today. The style of osechi that was established then, and still persists to an extent, is an array of foods tightly packed into “jūbako” (stacking lacquered boxes). Visit The Japan Times online to read a recipe for “onishime,” a colorful oeschi dish of simmered vegetables. (Makiko Itoh photos)
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Alo Japan.