Unlike other Asian countries that celebrate Lunar New Year, Japan marks January 1 on the Gregorian calendar as Shogatsu (New Year’s Day). Historically, Japan observed Lunar New Year, but after adopting the solar calendar during the Meiji Restoration in 1873, the celebration shifted to January 1. However, some regions, such as Okinawa and the Nansei Islands, still hold festivals to celebrate Lunar New Year traditions.

Japanese Shogatsu celebrations are known for their bountiful feasts. The phrase shogatsu-butori (New Year weight gain) perfectly captures the indulgence of this holiday. With many businesses closed on January 1, families stay home, enjoying hearty meals together. Personally, I gained nearly two kilograms this New Year, and friends I surveyed shared similar experiences.

So, what are the main culprits behind this holiday indulgence? Let’s explore the top 5 most popular Japanese New Year foods, based on a survey of 30 friends!

"Eating Osechi every year feels like welcoming the New Year."
"Seeing the colorful dishes packed into a box instantly lifts my spirits."

The top spot goes to Osechi, a traditional New Year’s meal featuring 20–30 dishes packed into large, elegant boxes. Osechi includes a variety of foods, from familiar side dishes like simmered beans, dried sardines, and rolled omelets to more luxurious items like grilled shrimp and sea bream. These dishes are prepared in advance, often pickled or simmered, to ensure they last through the holiday, honoring a tradition of minimizing the use of fire during the sacred New Year.

Osechi’s history dates back to the Nara period, when the concept of seasonal festivals was introduced from China, with the modern boxed presentation originating in the Edo period. The dishes also serve as engimono—foods symbolizing good fortune and prosperity. For example, sea bream represents celebration, shrimp symbolizes longevity, sardines are for a bountiful harvest, and dried herring roe signifies fertility.

While many families once prepared Osechi at home, it’s now common to order it, with options ranging from traditional Japanese-style to luxurious French-inspired versions.

"Sushi on a special day doubles both the flavor and the joy."
"It’s convenient since you can simply order it for delivery."

Claiming the second spot is sushi, an iconic Japanese dish. During the New Year holidays, many people opt to order sushi from renowned restaurants or purchase it from nearby supermarkets rather than making it at home. The convenience of enjoying sushi without the hassle of preparation aligns perfectly with the relaxed spirit of the holiday.

In Hokkaido, a traditional New Year specialty called izushi is particularly popular. Made by fermenting fish, vegetables, and rice malt in a container, izushi is a preserved dish that originated as a winter staple in this cold region. It remains a cherished New Year delicacy, embodying the season’s rich culinary heritage.

"The New Year is all about mochi!"
"Nothing beats a warm bowl of ozoni—it’s the perfect New Year’s dish."

Ozoni is a simple yet comforting soup made with mochi and various vegetables like carrots and bok choy in a broth seasoned with soy sauce and salt. Its straightforward preparation involves simmering these ingredients together to create a hearty dish.

The tradition of eating ozoni on New Year’s Day has its roots in rituals tied to the gods. It began as a way to share offerings placed on the altar with family and community members. This custom dates back to the Heian period and continued into the Edo period, where even Tokugawa Ieyasu reportedly enjoyed ozoni as part of his New Year’s celebrations.

"Sukiyaki is easy to make but feels like a luxurious feast."

Ranking fourth is sukiyaki, a dish that’s gained popularity outside the country as well. Sukiyaki is made by simmering beef, vegetables, and tofu in a sweet and savory tsuyu sauce (rich in sugar for that irresistible umami flavor). The cooked ingredients are then dipped in raw egg before eating, adding a silky texture.

This dish is beloved for its fail-proof flavor, elegant presentation, and convenience. Its status as a premium meal makes it an ideal choice for celebrating the New Year. Sukiyaki’s origins date back to the 1804 cookbook Ryori Dangi, which describes grilling marinated meats like duck or venison on a heated pan. By the Taisho era (1912–1926), the dish evolved to include beef and became known as sukiyaki.

"It pairs perfectly with year-crossing soba, or it’s delicious on its own."
"Making a variety of tempura—vegetables, fish, and more—to share with family is such a joy."

Tempura, one of Japan’s most famous dishes, ranks fifth. This crispy delight is made by coating fish or vegetables in flour and frying them to perfection. On special occasions, sea bream tempura often takes center stage. Not only is sea bream a prized fish for its flavor and rarity, but its Japanese name, "tai," resonates with the word "omedetai," meaning “congratulatory” or “auspicious.”

Pairing sea bream tempura with assorted vegetable tempura for New Year’s celebrations is believed to bring an omedetai (joyful and prosperous) year ahead. A table full of tempura shared with loved ones makes for a festive start to the year!

Outside the rankings, dishes like roast beef, shabu-shabu, and sashimi were also mentioned. These meals share a common appeal: they’re easy to enjoy and perfect for gathering around with family.

Make the most of the New Year holiday by relishing these delicious dishes while reconnecting with loved ones over joyful conversations.