Originally, during first three days of the New Year it was a taboo to use a hearth and cook meals, except when cooking zōni, a rice mochi. Osechi are the traditional New years foods that are made by the close of the previous year. Part of the traditional Oshogatsu menu is preserved osechi-ryori items, that include herring eggs, sweet, sticky and slightly crunchy tiny. They are awesome! Below they are covered in dry shavings of Katusobushi.
Categories: Life Cycles