What's special about the Japanese Tet tray that costs 50 million VND?

(Dan Tri) - Not only showing sophistication and meticulousness in preparation, the traditional Osechi Ryori meal also expresses the Japanese people's wishes for a lucky, happy and prosperous new year.

While Western countries choose the first day of the new year to rest, the Japanese take advantage of this time to gather with their families, visit temples and enjoy the famous dish Osechi Ryori. In order to highlight the special and solemnity of the traditional Osechi Ryori meal, the people of the cherry blossom country also cleverly designed a lacquer box called Jubako (tiered box) to beautifully display each dish, suitable for the special atmosphere of the New Year.

What is the traditional Osechi Ryori meal?

Osechi Ryori is the name of the traditional meal enjoyed on January 1st every year in Japan. These dishes are usually prepared before Shogatsu (New Year's Day in Japan) and presented in luxurious lacquer boxes with the meaning of wishing for good things, longevity and luck. The Osechi tradition originated in the Heian period (794-1185), when people offered dishes to the gods on Sechinichi - important days of the year's transitional seasons. The most important day of the year is New Year's Day, when special dishes were offered to the gods and enjoyed by the nobility of the time.

Osechi Ryori meals are always meticulously arranged, following their own rules.

Over the centuries, this custom spread throughout the country. By the Edo period (1603-1868), Osechi had become a popular tradition. In particular, the concept of avoiding work during the first days of the year also influenced the way this traditional meal was prepared. Each dish in the traditional Osechi Ryori meal is often carefully prepared so that it can be preserved for a long time (about 3 days). This became the ideal choice, helping Japanese women enjoy their vacation without worrying about complicated cooking. Initially, Osechi only consisted of vegetables boiled with soy sauce and vinegar. Over time, more diverse dishes were added and had special meanings based on their names, shapes or characteristics. Today, some families still prepare Osechi themselves, but many people choose to order them at department stores or convenience stores. These beautiful traditional lunch boxes are often quite expensive, ranging from 20-50 million VND. Some typical dishes that appear in the traditional Osechi Ryori meal: In Japanese, Kuromame means black beans. This is a popular side dish, a must-have in the traditional Japanese New Year's meal. Black beans symbolize good health. The people of the cherry blossom country believe that whoever enjoys this dish will have enough energy and endurance to work hard all year long.

Not only good for health, Kuromame also has special meanings.

Datemaki is a rolled omelette made from a mixture of beaten eggs, mashed shrimp, or hanpen (a Japanese fish cake). Interestingly, it is rolled into a scroll-like shape, symbolizing learning and knowledge.

Datemaki rolled eggs are an indispensable dish on the Osechi Ryori tray at the beginning of the new year.

Sardine roe ( Kazunoko ) with thousands of small eggs symbolizes having many children and grandchildren. In Japanese, "Kazu" means number and "ko" means children, expressing wishes for a prosperous and happy family in the new year.

Kazunoko herring roe dish emphasizes the meaning of family reunion and happiness.

Kohaku Kamaboko is a popular steamed fish cake in Japan. This dish is made from minced white fish meat and shaped into two colors: red and white. The name Kohaku means red and white. These are the two colors that represent Japan, easily seen on the national flag of the cherry blossom country. More interestingly, Kohaku Uta Gassen - a famous music show broadcast on New Year's Eve in Japan - also has this name.

Kohaku Kamaboko represents the colors of Japan.

In Japanese culture, shrimp has a special meaning because it is written as "the giant of the sea". The image of the shrimp's curved back and long whiskers represents the appearance of an elderly person. Therefore, shrimp in the Osechi Ryori tray also symbolizes longevity. This dish conveys the wish for a long life and good health.

Osechi certainly cannot lack dishes made from seafood.

The secret in the Japanese "lucky" lacquer box

Not only is Osechi Ryori special for its taste, it also impresses with its exquisite presentation in a lacquer box called Jubako (tiered box). This is a traditional box used in celebrations in Japan. Jubako is designed with many layers (usually 3 or 5 layers), carrying symbolic and solemn meanings. The first layer is called Iwaizakana and Kuchidori. This is the appetizer layer consisting of dishes that go well with sake, imbued with the spirit of the festival. Popular dishes include Kuromame (black beans), Kazunoko (herring roe marinated in soy sauce), Kouhaku-kamaboko (red and white fish cakes), Kuri-kinton (chestnut and sweet potato candy) and Tazukuri (anchovies covered in a sweet and salty sauce). The second layer contains Yakimono (grilled dishes) which is the main part of the New Year's party. Common dishes include grilled sea bream, grilled shrimp, grilled beef or roast duck. The third floor is reserved for Sunomono (vinegared foods). Popular dishes include Kouhaku-namasu (pickled daikon and carrots), Surenkon (pickled lotus root) or pickles and marinated vegetables. The fourth floor is reserved for Nimono (stews). These are a combination of vegetables simmered in soy sauce, mirin, sake or sometimes European-style dishes. The fifth floor is usually empty and is called Hikaeno-ju. It symbolizes the wish for future growth and prosperity.

Lacquerware is one of the traditional crafts of Japan.

The arrangement of dishes in the Jubako box to prepare Osechi Ryori also follows some traditional principles, which are imbued with Japanese cultural significance. First, the number of dishes placed on the first tier must be 3, 5, 7 or 9. These odd numbers are considered lucky, as even numbers divisible by two mean "goodbye" or "failure", which is not suitable for festivals. In addition, the Japanese also have an arrangement concept called Ukou-Sahaku (red right, white left) for important celebrations. Brightly colored dishes such as red shrimp or meat are placed on the right. While lighter, simpler dishes such as Kamaboko (red and white fish cakes) will be placed red on the right and white on the left. When filling the Jubako box, heavy or solid-shaped dishes should be placed first. This will make the packing process easier and more beautiful.

Photo: Tokyoweekender

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Source: https://dantri.com.vn/tet-2025/co-gi-dac-biet-ben-trong-mam-co-tet-gia-50-trieu-dong-cua-nguoi-nhat-20250109231156031.htm