Kim

From toshikoshi soba to osechi, explore Japanese New Year food traditions and their meanings through my personal experience living in Japan.   Welcoming the New Year Through Japanese Cuisine New Year is a time to slow down, rest, and enjoy delicious food after a year of hard work. Every country has its own traditional New Year dishes, each carrying special meanings and good wishes for the year ahead. After living in Japan for two years, I decided to experience authentic Japanese New Year cuisine as locals do. During this time, I tried several traditional dishes such as toshikoshi soba, ozoni, osechi, and mochi. Each dish is more than just food—it represents hope, renewal, and gratitude. Let’s take a closer look at these New Year dishes and the meanings behind them. Traditional Japanese osechi food   Toshikoshi Soba（年越しそば） Toshikoshi soba is a bowl of soba noodle soup, often served with shrimp tempura, seaweed, and chopped green onions. In the cold December weather, holding a hot bowl of soba in your hands feels comforting. As you lift the noodles with chopsticks and take a bite, you can feel their firm, slightly chewy, yet easy-to-bite texture. Slurping the hot broth delivers deep umami flavor and warms your body from the inside. Hot bowl of toshikoshi soba with shrimp tempura, eaten on New Year’s Eve in Japan In Japan, toshikoshi soba is usually eaten around midnight on New Year’s Eve. There are several theories behind its meaning, but two are especially common. First, soba noodles are long and thin, symbolizing a wish for long life (adding shrimp tempura strengthens this meaning, as shrimp are associated with longevity). Second, soba noodles are easy to bite through, representing the idea of cutting off hardships, sadness, and regrets from the past year and welcoming a fresh start.   Ozoni（お雑煮） On the first morning of 2026, I woke up in Osaka, where the weather was cold and crisp. I got up at 6 a.m., full of energy for the first day of the New Year, and cooked ozoni for my breakfast. Ozoni is a traditional New Year soup made with rice cakes (mochi), meat, vegetables, and a light broth. It is eaten across Japan, but the ingredients and seasoning vary widely by region and household. Homemade Ozoni soup with mochi, chicken, and vegetables For my version, I used chicken cut into bite-size pieces and seasoned it lightly with salt and soy sauce. I brought water to a boil, added the chicken, then included carrots cut into flower shapes, mushrooms, and mochi. Finally, I added green vegetables and two slices of fish cake that I had taken from my osechi box. The broth was clear and gentle in flavor, the chicken tender and juicy, and the mochi was truly the heart of the dish—soft, stretchy, and wonderfully chewy. The carrots, mushrooms, and greens added freshness and natural sweetness, while the fish cake contributed a firm texture and savory depth.   Osechi Ryori（おせち料理） Osechi is traditional Japanese New Year food filled with symbolic meanings and good wishes. There are many varieties of osechi, ranging in price, size, and number of layers, often beautifully arranged in tiered boxes called jubako. Colorful osechi dishes including shrimp, black beans, lotus root, and sweet omelette Common dishes found in osechi include: Kuromame: Sweet black soybeans simmered slowly in sugar and soy sauce, symbolizing good health and the ability to work hard. Kuromame sweet black beans from osechi, symbolizing health for the New Year Kuri kinton: Candied chestnuts and sweet potatoes representing wealth and financial fortune.  Candied chestnuts and sweet potatoes Su renkon: Pickled lotus root, whose holes symbolize clear vision and looking ahead. Lotus root from osechi Tataki gobo: Burdock root, representing family strength and stability. Burdock root Namasu: A daikon and carrot salad symbolizing celebration and happiness.  Daikon and carrot salad  Ebi: Simmered shrimp, associated with long life. Tai: Sea bream, symbolizing good luck and celebration (also seen in taiyaki). Kazunoko: Herring roe, wishing for fertility and a prosperous, growing family. Tazukuri: Candied anchovies coated with soy sauce, honey, and sesame seeds, symbolizing a bountiful harvest. Datemaki: Sweet rolled omelette, representing knowledge, learning, and academic success. Datemaki sweet rolled omelette, a traditional Japanese New Year dish symbolizing learning Kamaboko: Fish cake symbolizing purity and protection from evil. Satoimo nishime: Simmered taro, representing family prosperity. Simmered taro Osechi is usually eaten during the first three days of the New Year. While it can be considered expensive, experiencing osechi at least once is truly worthwhile if you are in Japan during this season. Enjoying Ozoni and Osechi Japanese New Year food at home during winter Experiencing Japanese New Year cuisine helped me understand how deeply food is connected to wishes, gratitude, and new beginnings in Japan. Each dish, from a simple bowl of soba to a beautifully arranged osechi box, carries thoughtful symbolism and care. Cooking and eating these foods made the New Year feel more meaningful, reminding me that food is not only nourishment for the body, but also a way to welcome hope and renewal for the year ahead. It’s a way to say thank you for the past year and welcome the next one. If you’re in Japan during New Year, I really recommend experiencing this at least once.

Okonomiyaki is a popular savory Japanese pancake made from a batter mixed with various ingredients, topped with a savory-sweet sauce, mayonnaise, seaweed, and bonito flakes. It’s hearty, comforting, and surprisingly nutritious. What Is Okonomiyaki? お好み焼き (okonomiyaki) can be translated as “grilled as you like it.” Although the word pancake might make you imagine something sweet, fluffy, and milky, okonomiyaki is completely different — it’s fluffy, but delightfully savory. The basic batter combines flour, grated yam (the key to achieving a soft, fluffy texture), and dashi stock (make sure the dashi is at room temperature), then mixed with eggs, seafood, and a generous amount of shredded cabbage. After pouring the batter onto the teppan, thin slices of pork belly are placed on top. The best part is the finishing process: when it’s cooked, you brush on okonomiyaki sauce (a savory-sweet glaze), drizzle Japanese mayonnaise, and top it with bonito flakes and aonori. Each bite is a mix of fluffy batter, umami-rich seafood, smoky bonito, and a balance of salty, sweet, and savory flavors. Ready-to-eat supermarket okonomiyaki in plastic packaging   Types of Okonomiyaki 1. Osaka-Style (Kansai-Style) Okonomiyaki The most common style. The batter is mixed with flour, dashi, cabbage, eggs, and seafood, then topped with thin slices of pork belly. It’s cooked on a teppan, flipped, brushed with okonomiyaki sauce, drizzled with mayonnaise, and finished with seaweed, bonito flakes, and sometimes pickled ginger. Freshly cooked okonomiyaki topped with bonito flakes and okonomiyaki sauce on a teppan grill   2. Hiroshima-Style Okonomiyaki Instead of mixing everything together, ingredients are layered. Hiroshima-style also includes fried noodles (yakisoba or udon). The batter is cooked first, then topped with cabbage, bean sprouts, and other ingredients. The sauce tends to be sweeter, and while traditional Hiroshima-style didn’t include mayonnaise, these days it’s becoming more common. Eating Okonomiyaki in Japan At an Okonomiyaki Restaurant I’ve eaten okonomiyaki many times, but the most unforgettable one was in Nara last November. I queued for about 40 minutes, which felt long, but after finishing the meal, it was absolutely worth the wait. Menu of okonomiyaki restaurant in 2025 I ordered the スペシャルお好み焼き (Special Okonomiyaki), which was large enough for two people — perfect for sharing. The staff cooked it directly at the table, so you could watch the whole process. Chef preparing Osaka-style okonomiyaki with cabbage and pork on a hot iron griddle All ingredients were prepared in a bowl: flour batter (flour + dashi), eggs, shrimp, squid, octopus, and shredded cabbage. The pork belly was placed on a separate plate. The staff mixed everything, poured the batter onto the teppan, added the pork belly on top, and flipped it when the bottom turned golden brown. Once both sides were crispy, she brushed on two sauces — one sweet, one savory — then drizzled mayonnaise in a zigzag pattern. okonomiyaki topped with bonito flakes Finally, she handed the “finishing touch” to us: topping it with bonito flakes and aonori, which were already placed on the table. Two extra sauces were also available so you could customize the flavor.  bonito flakes and aonori placed on the table To eat it, you cut it into wedges (like pizza) using a hera and transfer each slice to your plate. The warm, crispy, savory pancake — fluffy inside, rich with seafood and pork belly — was irresistible.   Why restaurants are the best experience: Pros: Fresh ingredients Proper heat control → fluffy inside, crispy outside Customizable fillings (mochi, cheese, extra pork, seafood…) Cultural experience of watching it cooked on a teppan Cons: More expensive (900–2,000 yen) Long queues during peak hours Teppan smoke can cling to your clothes/hair Supermarket Ready-Made Okonomiyaki You can find okonomiyaki in the Ready-Made Meals or Bento section at supermarkets. They are affordable (around 300–500 yen) and usually freshly cooked that day. The taste is decent — softer than the restaurant version but still satisfying. However, the texture becomes soggy after a few hours, and it’s difficult to make it crispy again in the microwave. Choices are limited, usually pork or seafood. Ready-to-eat supermarket okonomiyaki Frozen Okonomiyaki Frozen okonomiyaki is the most convenient option. Simply microwave for 6–7 minutes, warm the sauce packet, pour it on top, and finish with seaweed and bonito flakes. Frozen okonomiyaki in plastic bag It’s cheap (around 200–300 yen per piece), but the texture is softer and slightly chewy. It’s hard to achieve crispiness, and the flavor is less smoky and rich compared to restaurant or supermarket versions. Frozen okonomiyaki after heating it in the microwave at home   So—Which One Should You Try? Okonomiyaki is a must-try dish when visiting Japan, but what’s the best way to experience it? My recommendation: ✔ Restaurant okonomiyaki — for the most authentic, memorable, and delicious experience. Watching it cooked on the teppan adds a cultural depth you can’t get anywhere else. ✔ Supermarket ready-meal — great for experiencing everyday Japanese life. ✔ Frozen okonomiyaki — perfect for travelers on a budget or staying in an Airbnb.   Tips for Travelers: How to Enjoy Okonomiyaki Like a Local Check the opening hours — many restaurants close in the afternoon Most okonomiyaki restaurants in Japan follow this schedule: Open: 10:00 AM – 3:00 PM Break: 3:00 PM – 5:00 PM (preparation time) Open again: 5:00 PM – 9:00 PM If you visit between 3–5 PM, you may find the restaurant closed, so plan your meal time accordingly. Avoid peak evening hours If you want to skip long queues, avoid the busy period between 6–8 PM. Late lunch (2–3 PM) or dinner after 8:30 PM is usually quieter. Prepare for the “okonomiyaki smell” Because it’s cooked on a teppan (iron griddle), the smoky aroma might stick to your clothes or hair. Be mindful if you’re going somewhere formal after eating. Ordering is easy — just choose your toppings Common add-ons include: cheese mochi extra pork squid or shrimp kimchi double cabbage or noodles (Hiroshima style) To ask for recommendations: 「おすすめはありますか？」(Osusume wa arimasu ka?) How to ask for more or

A popular Japanese dessert that’s impossible to say “no” to — Taiyaki (たい焼き)! This traditional snack is shaped like a sea bream, a fish that symbolizes good luck in Japan. The moment you pass a taiyaki stall, the sweet, comforting aroma will pull you in. It’s hard to walk by without stopping! With its crispy, fluffy shell and sweet anko (red bean paste) filling, taiyaki is truly a match made in heaven. Let’s dive into the story, flavors, and fun facts behind this beloved fish-shaped treat. Freshly Taiyaki What is Taiyaki? Taiyaki (たい焼き) can be broken down into two words: “Tai” (鯛) means sea bream — a fish that represents good fortune and celebration. “Yaki” (焼き) means to grill or bake. So literally, taiyaki means “grilled sea bream.” But don’t worry — it’s not made of fish! Taiyaki is a sweet snack made from a batter that’s somewhere between cake and waffle, traditionally filled with anko (sweet red bean paste). You can find taiyaki stalls on nearly every corner in Japan, especially around festivals and shopping streets. Nowadays, there are many delicious variations filled with matcha, custard, chocolate, ice cream, and even savory versions like okonomi taiyaki. Taiyaki in store The History of Taiyaki Taiyaki is believed to have been created by Namiwaya Sohonten (浪花家総本店), traditional sweets shop in Tokyo. The owner originally sold imagawayaki (a round, filled cake), but one day decided to use leftover batter in a fish-shaped mold — and that’s how taiyaki was born! Taiyaki batter cooking in traditional fish mold He tried a few different molds, but the fish-shaped one became a hit among customers. In Japan, sea bream (tai) is a symbol of good fortune, success, and celebration. However, during the early 1900s, real sea bream was expensive and out of reach for most working-class people. So this new, fish-shaped sweet became a fun, affordable way for everyone to “taste” good luck. While imagawayaki and taiyaki share almost the same ingredients, their difference lies in the shape — imagawayaki is round, while taiyaki is fish-shaped. What Your Taiyaki Eating Style Says About You  One of the most fun things about taiyaki is that how you eat it first is said to reveal your personality! Sounds magical, right? Taiyaki paper bags A cozy taiyaki shop in Osaka even printed this playful chart on their paper bags: From the head first: Optimistic and strong-willed. You don’t fear failure and hate to lose. From the tail: Stylish, romantic, and thoughtful. You have a gentle heart, though sometimes unaware of your own feelings. From the back: Sensitive and emotional. You enjoy solitude but still crave connection. From the stomach: Bold and energetic! You’re open-minded and caring but sometimes too generous. Split in half, eat from head: Confident and determined, but a bit of a perfectionist. Split in half, eat from tail: Careful, polite, and dependable. You value honesty but struggle to express feelings sometimes. Eating Taiyaki from the head So, how do you eat your taiyaki?  Top 3 Taiyaki Fillings You Must Try 1. Classic Anko Taiyaki   Freshly baked taiyaki filled with red bean paste The original and most traditional version — Anko Taiyaki. The combination of a warm, crispy shell with sweet red bean paste is timeless. Anko, made from azuki beans, has a gentle sweetness and a nutty, earthy flavor that defines many Japanese desserts (wagashi). There are two main types of anko: Tsubuan: chunky red bean paste with skins left on — perfect for taiyaki! Koshian: smooth, fine paste. Tsubuan gives taiyaki a chewy texture and a more natural sweetness that fans adore. 2. Custard Taiyaki Soft, creamy, and irresistible — Custard Taiyaki is a must-try for anyone with a sweet tooth. The custard, made from milk, eggs, and vanilla, is rich and smooth, blending beautifully with the light, pancake-like batter. Take one bite, and you’ll find yourself nodding and saying, “So delicious!” Fish-shaped Japanese dessert taiyaki with custard 3. Okonomi Taiyaki (Savory Version) If you prefer savory flavors, Okonomi Taiyaki is for you! This version combines two famous Japanese street foods — taiyaki and okonomiyaki (savory pancake). It’s filled with chopped cabbage, pork belly, pickled ginger, and bonito flakes, giving it a smoky, umami-rich flavor. The contrast between the savory filling and the slightly sweet taiyaki batter creates a unique and satisfying taste experience. Okonomi taiyaki with savory cabbage and pork filling Whether you enjoy the traditional anko filling or explore creative modern twists, taiyaki is more than just a snack — it’s a bite of Japanese culture and happiness. So next time you see a taiyaki stall, follow your nose and treat yourself to a little good luck in fish form!