Japanese New Year
New Year (shogatsu or oshogatsu) is the most important holiday in Japan. Most businesses shut down from January 1 to January 3, and families typically gather to spend the days together.
Years are traditionally viewed as completely separate, with each new year providing a fresh start. Consequently, all duties are supposed to be completed by the end of the year, while bonenkai parties ("year forgetting parties") are held with the purpose of leaving the old year's worries and troubles behind.
Homes and entrance gates are decorated with ornaments made of pine, bamboo and plum trees, and clothes and houses are cleaned.
On New Year's eve, toshikoshi soba (buckwheat noodles), symbolizing longevity, are served. A more recent custom is watching the music show "kohaku uta gassen", a highly popular television program featuring many of Japan's most famous J-pop and enka singers in spectacular performances.
January 1 is a very auspicious day, best started by viewing the new year's first sunrise (hatsu-hinode), and traditionally believed to be representative for the whole year that has just commenced. Therefore, the day is supposed be full of joy and free of stress and anger, while everything should be clean and no work should be done.
It is a tradition to visit a shrine or temple during shogatsu (hatsumode). The most popular temples and shrines, such as Tokyo's Meiji Shrine, attract several million people during the three days. Most impressive are such visits at the actual turn of the year, when large temple bells are rung at midnight.
Various kinds of special dishes are served during shogatsu. They include osechi ryori, otoso (sweetened rice wine) and ozoni (a soup with mochi).
Ozoni Recipe
Ozoni is the traditional soup served on New Year's Day in Japan. With its sweet rice cakes (mochi), it is the first food to be savored after the traditional sake toast on New Year's morning. There are countless versions served throughout Japan, but it can't be called Ozoni unless it has the mochi rice cakes in it.
Ingredients: (Serves 4-6)
• 1/2 lb. Boned Chicken, cut into small pieces--parboil for about 2 minutes and drain
• 1 Bunch of Mizuna - wash well, cut bottom off, and slice into 3 inch pieces. (If Mizuna is not available, use 1 small or 1/2 of a large Nappa cabbage.)
• 1 Kamaboko (fish cake), sliced thin
• 5 pieces of Dried Shiitake Mushrooms - soak in water until soft, cut off the stems, and slice thin
• 5 cups of Prepared Dashi (Japanese soup stock; if you use Hondashi brand, use about 1 1/4 tsp. Hondashi with 5 cups of boiling water)
• 1/2 tsp. Salt (or to taste)
• 1/2 tsp. Usukuchi Shoyu (light-colored Japanese soy sauce). If unavailable, use regular Japanese soy sauce (Yamasa or Kikkoman brands)
• 6 pieces of Mochi (also called komochi) rice cakes, fresh or frozen. Broil until they are lightly browned and puffy.
Procedure:
1. In a soup pot, bring the Dashi just to boiling.
2. Turn down to a simmer and add the salt and soy sauce, stir, and adjust seasoning to taste.
3. Add the chicken, Mizuna (or Nappa), Kamaboko, and shiitake, and simmer all together for about 10 to 15 minutes.
4. Place the mochi rice cakes in individual soup bowls, and carefully ladle the soup mixture making sure that each bowl contains all of the ingredients.
5. Serve hot, and take care not to burn your mouth on the mochi!
OOishii!! Translates to Delicious!