Family Members - Osechi Ryori Art Project

Submitted by Qris Yamashita

Photo 1 of 2: Family Members 

Family members who contributed to the "Osechi Ryori Art Project"
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This was submitted by Qris Yamashita for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Family members who contributed to the "Osechi Ryori Art Project"

Annual Osechi Ryori

Submitted by Qris Yamashita

Photo 1 of 3: Annual Osechi Ryori

I grew up with my Obaachan preparing Osechi Ryori, then my mother. I started participating in the food prep slowly and eventually followed the "Osechi Path" my mother set. Our 2 cousins and my brother and his wife helped and contributed some Osechi items, which allowed me to complete the "Osechi Ryori Art Project."
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This was submitted by Qris Yamashita for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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I grew up with my Obaachan preparing Osechi Ryori, then my mother. I started participating in the food prep slowly and eventually followed the "Osechi Path" my mother set. Our 2 cousins and my brother and his wife helped and contributed some Osechi items, which allowed me to complete the "Osechi Ryori Art Project."

Ozoni

Submitted by Jane Shohara Matsumoto

Photo 2 of 2: Ozoni 

Our annual first morning Kampai as we welcomed the new year with ozoni.  We make it Kanto-style with the clear broth, even though our mother is from Kansai. They make ozoni with a miso broth. We prefer the clear, crisp taste of dashi and chicken - with a twist of yuzu or Myers lemon zest. And of course, fresh mochi!

Read her oshogatsu story here >>
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This was submitted by Jane Shohara Matsumoto for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity. ***** Our annual first morning Kampai as we welcomed the new year with ozoni.  We make it Kanto-style with the clear broth, even though our mother is from Kansai. They make ozoni with a miso broth. We prefer the clear, crisp taste of dashi and chicken - with a twist of yuzu or Myers lemon zest. And of course, fresh mochi! Read her oshogatsu story here >>

Take-out osechi

Submitted by Jane Shohara Matsumoto

Photo 1 of 2: Take-out osechi

Here is my attempt to create a take out osechi. It has what typically gets plated into a jyu-bako - or the square stacked traditional lacquered serving boxes that are arranged with colors and foods symbolizing Oshogatsu.

Read her oshogatsu story here >>
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This was submitted by Jane Shohara Matsumoto for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Here is my attempt to create a take out osechi. It has what typically gets plated into a jyu-bako - or the square stacked traditional lacquered serving boxes that are arranged with colors and foods symbolizing Oshogatsu. Read her oshogatsu story here >>

Nimono

Submitted by: Taylor Setsumi Ingman

My grandma has always made nimono vegetables for Oshougatsu—last year, I asked her to show me how to make them. She showed me how she folds the konnyaku , and how she always uses both the positive and negative space of the flower-shaped carrot slices. Using my grandma’s recipe and techniques, my mom and I made the nimono this year, and my grandma was impressed by how it turned out! Pictured are carrots, konnyaku , and takenoko , but we made shiitake , renkon , and satoimo as well. Learning about my family’s traditions and keeping them alive is extremely important to me. I’m so thankful for everything I have learned from my grandparents, and making traditional osechi for Oshougatsu is a tradition I hope to carry on.
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This was submitted by Taylor Setsumi Ingman for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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My grandma has always made nimono vegetables for Oshougatsu—last year, I asked her to show me how to make them. She showed me how she folds the konnyaku , and how she always uses both the positive and negative space of the flower-shaped carrot slices. Using my grandma’s recipe and techniques, my mom and I made the nimono this year, and my grandma was impressed by how it turned out! Pictured are carrots, konnyaku , and takenoko , but we made shiitake , renkon , and satoimo as well. Learning about my family’s traditions and keeping them alive is extremely important to me. I’m so thankful for everything I have learned from my grandparents, and making traditional osechi for Oshougatsu is a tradition I hope to carry on.

The Iwataki Oshogatsu - our favorite family tradition

Submitted by Miya Iwataki

Photo 2 of 2: Iwataki Family (L-R Kathy, Ian, Ana, Benny, Joel, Lourdes, Dave, Miya, Dale, Leslie)

This is our traditional Iwataki family Oshogatsu from 2020.

Oshogatsu is the favorite time of the year for the Iwataki family. It is a special day for our family to share love, celebrate the New Year, and honor past family members through sharing memories, stories and delicious Osechi dishes steeped in family history.

It is a day rooted in Japanese American culture. A day none of us has ever missed. A time to bring out exquisite Japanese platters that enhance the beauty and umami of Osechi. It is a day of love and laughter.

Photo by Miya Iwataki
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This was submitted by Miya Iwataki for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Oshogatsu is the favorite time of the year for the Iwataki family. It is a special day for our family to share love, celebrate the New Year, and honor past family members through sharing memories, stories and delicious Osechi dishes steeped in family history.

It is a day rooted in Japanese American culture. A day none of us has ever missed. A time to bring out exquisite Japanese platters that enhance the beauty and umami of Osechi. It is a day of love and laughter.

Photo by Miya Iwataki

The Iwataki Oshogatsu - our favorite family tradition

Submitted by Miya Iwataki

Photo 1 of 2: Delicious osechi dishes

This is our traditional Iwataki family Oshogatsu from 2020.

Oshogatsu is the favorite time of the year for the Iwataki family. It is a special day for our family to share love, celebrate the New Year, and honor past family members through sharing memories, stories and delicious Osechi dishes steeped in family history.

It is a day rooted in Japanese American culture. A day none of us has ever missed. A time to bring out exquisite Japanese platters that enhance the beauty and umami of Osechi. It is a day of love and laughter.

Photo by Miya Iwataki
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This was submitted by Miya Iwataki for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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This is our traditional Iwataki family Oshogatsu from 2020.

Oshogatsu is the favorite time of the year for the Iwataki family. It is a special day for our family to share love, celebrate the New Year, and honor past family members through sharing memories, stories and delicious Osechi dishes steeped in family history.

It is a day rooted in Japanese American culture. A day none of us has ever missed. A time to bring out exquisite Japanese platters that enhance the beauty and umami of Osechi. It is a day of love and laughter.

Photo by Miya Iwataki

Happy First Family Meal of the Year

Submitted by Ayumi Amama

Living in the US, Osechi is quite hard for me to prepare and for our kids to enjoy. So we simplify our Oshogatsu’s first family meal to Ozohni, all contents prepared from scratch. We enjoy preparing each element that goes in it thoughtfully, and assembling each bowl customized for each family members.

Ayumi Amama's son, Michael, took this photo of Ayumi assembling Ozohni.
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This was submitted by Ayumi Amama for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

*****

Living in the US, Osechi is quite hard for me to prepare and for our kids to enjoy. So we simplify our Oshogatsu’s first family meal to Ozohni, all contents prepared from scratch. We enjoy preparing each element that goes in it thoughtfully, and assembling each bowl customized for each family members.

Ayumi Amama's son, Michael, took this photo of Ayumi assembling Ozohni.

Family Favorites

Submitted by: Ariel Okamoto

In non-pandemic times, our extended family gathers each New Year’s Day for an extravagant potluck, white elephant gift exchange, and day-long hang-out. These tables display a representative smorgasbord from 2020 — you’ll see the traditional vegetables alongside tempura, sashimi, katsu and ginger fried chicken, somen salad, spam musubi , and other traditional and not-so-traditional foods. Not pictured are the various bottles of sake that the Yonsei generation has now grown into sampling with our Nisei great-uncle. For me, it tops Thanksgiving as a favorite food holiday!
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This was submitted by Ariel Okamoto for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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In non-pandemic times, our extended family gathers each New Year’s Day for an extravagant potluck, white elephant gift exchange, and day-long hang-out. These tables display a representative smorgasbord from 2020 — you’ll see the traditional vegetables alongside tempura, sashimi, katsu and ginger fried chicken, somen salad, spam musubi , and other traditional and not-so-traditional foods. Not pictured are the various bottles of sake that the Yonsei generation has now grown into sampling with our Nisei great-uncle. For me, it tops Thanksgiving as a favorite food holiday!

2021 Ozoni

Submitted by: Ariel Okamoto

As it is for many families, ozoni is one of the highlights of our usual extended family get-together. Our soup has evolved through the years, sometimes including additional ingredients and leftover pieces from other oshogatsu dishes. This year, with all of our households separated during the COVID-19 pandemic, several of us tried our own versions. Here is my family’s iteration with kamaboko, konnyaku, shiitake , carrots, green onions, and a toasted mochi . Though pared down compared to our usual bowls, I think it reflects this year’s quieter-than-usual celebration, which nevertheless included an extended family Zoom call and bingo game.
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This was submitted by Ariel Okamoto for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

*****

As it is for many families, ozoni is one of the highlights of our usual extended family get-together. Our soup has evolved through the years, sometimes including additional ingredients and leftover pieces from other oshogatsu dishes. This year, with all of our households separated during the COVID-19 pandemic, several of us tried our own versions. Here is my family’s iteration with kamaboko, konnyaku, shiitake , carrots, green onions, and a toasted mochi . Though pared down compared to our usual bowls, I think it reflects this year’s quieter-than-usual celebration, which nevertheless included an extended family Zoom call and bingo game.

Japanese American Tradition: Mochitsuki

Submitted by: Ellyn Iwata

My 23 year old son, Jason Yamashita, made a video of our family’s Mochitsuki from last year’s footage. Due to COVID restrictions, we were not able to have our family mochitsuki last year, which we've held annually since ~1940.

Jason is a fourth generation Japanese American and 2020 USC graduate and medical school applicant.
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This video by Jason Yamashita was submitted his mother, Ellyn Iwata, for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Jason Yamashita, a fourth generation Japanese American and 2020 USC graduate and medical school applicant, recently created a video of his family’s Mochitsuki on December 29, 2019. He shares how due to COVID restrictions, they were not able to have their family mochitsuki last year, which they've held annually since ~1940.

Matsumae Zoni from Hokkaido

Submitted by: Lucy Seligman

This is my daughter’s favorite zoni. She took the photo. It is also in my cookbook on Osechi. My new cookbook The Wonderful World of Osechi: Japanese New Year’s Recipes is now available on amazon.com .
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This was submitted by Lucy Seligman for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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This is my daughter’s favorite zoni. She took the photo. It is also in my cookbook on Osechi. My new cookbook The Wonderful World of Osechi: Japanese New Year’s Recipes is now available on amazon.com .

Happy New Year. 2021 Year of the Ox

Submitted by: Michael Abe

明けましておめでとうございます。今年もよろしくお願い致します。

Michael Abe has been producing and sending out Nenga jo 年賀状 (Japanese New Year’s cards) to friends and family since 1999 using sumi-e 墨絵 (Japanese brush painting) and the animals of the Eto 干支 (Chinese zodiac) often hiding the year into the painting. This year incorporates not only 2021 but 2020 as a special message after a tough year globally. Michael currently resides in Victoria, BC Canada. He fondly remembers an uncle and aunt receiving a stack of nenga jo delivered on New Year’s day during a visit to their home in Fukuoka Japan in 1988 and has been fascinated by nenga jo every since.
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This was submitted by Michael Abe for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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明けましておめでとうございます。今年もよろしくお願い致します。

Michael Abe has been producing and sending out Nenga jo 年賀状 (Japanese New Year’s cards) to friends and family since 1999 using sumi-e 墨絵 (Japanese brush painting) and the animals of the Eto 干支 (Chinese zodiac) often hiding the year into the painting. This year incorporates not only 2021 but 2020 as a special message after a tough year globally. Michael currently resides in Victoria, BC Canada. He fondly remembers an uncle and aunt receiving a stack of nenga jo delivered on New Year’s day during a visit to their home in Fukuoka Japan in 1988 and has been fascinated by nenga jo every since. 

Painting property of Michael Abe 2021

1st Time Ozoni Making

Submitted by: Michelle Yoshida Lopez

Due to COVID-19 we were unable to gather with friends and family this year. I was forced to learn how to make many Japanese dishes and it was fun! 
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This was submitted by Michelle Yoshida Lopez for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Due to COVID-19 we were unable to gather with friends and family this year. I was forced to learn how to make many Japanese dishes and it was fun! 

Toshi-koshi soba (Toshi-koshi soba snuggles with kitsune and kamaboko)

Submitted by: Aya Tasaki

Toshi-koshi soba snuggles with homemade kitsune and handcut kamaboko.
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Toshi-koshi soba snuggles with kitsune and kamaboko.

Submitted by: aya tasaki

Oshogatsu Potluck

Submitted by: Yoko Nishimura

This is a photo from a couple of years ago. My Japanese friends organized a New Year potluck for our kids. Many of Japanese moms who live outside Japan want our kids to experience "Japanese" oshogatsu. Food is, of course, the main aspect of our oshogatsu tradition. All Japanese moms brought some osgohatsu foods. It was so delicious! Later, we let our kids make shiratama dango and made oshiruko , since nobody had kine  and usu  for mochitsuki . It was not the traditional way to celebrate oshogatsu, but it was fun!  

Photo by Seiko Sato
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This is a photo from a couple of years ago. My Japanese friends organized a New Year potluck for our kids. Many of Japanese moms who live outside Japan want our kids to experience "Japanese" oshogatsu. Food is, of course, the main aspect of our oshogatsu tradition. All Japanese moms brought some osgohatsu foods. It was so delicious! Later, we let our kids make shiratama dango and made oshiruko, since nobody had kine and usu for mochitsuki. It was not the traditional way to celebrate oshogatsu, but it was fun!  

Photo by Seiko Sato

Nengajo

Submitted by: Yoko Nishimura

This year, I received a beautiful nengajo from my former co-worker and friend, Patricia Wakida. It made me feel a little bit nostalgic. When I was a kid, my Dad carved the animal of the year with a woodblock print for nengajo . Interestingly, Patricia told me that she made it using her old Japanese gocco machine, which is a popular screen print machine that many Japanese households used to print nengajo .  

Nengajo created by Patricia Wakida
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This year, I received a beautiful nengajo from my former co-worker and friend, Patricia Wakida. It made me feel a little bit nostalgic. When I was a kid, my Dad carved the animal of the year with a woodblock print for nengajo. Interestingly, Patricia told me that she made it using her old Japanese gocco machine, which is a popular screen print machine that many Japanese households used to print nengajo.  

New Year's Day Ozōni

Submitted by: Desiree Caro

My great-grandmother, my Bachan, always celebrated Oshogatsu and prepared beautiful meals to share with family. This year, my brother made the mochi and I made the ozōni while we attended university from home. As kids learning to cook, our Bachan forgave any and all of our culinary mistakes with a, “that’s quite alright!” before working her magic to repair our recipes or encouraging us to try again. Our Bachan was a force in life and in the kitchen. Though we all miss her greatly, we are grateful for the opportunity to reconnect with her through recipes and traditions.
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This was taken by Desiree Caro and submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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My great-grandmother, my Bachan, always celebrated Oshogatsu and prepared beautiful meals to share with family. This year, my brother made the mochi and I made the ozōni while we attended university from home. As kids learning to cook, our Bachan forgave any and all of our culinary mistakes with a, “that’s quite alright!” before working her magic to repair our recipes or encouraging us to try again. Our Bachan was a force in life and in the kitchen. Though we all miss her greatly, we are grateful for the opportunity to reconnect with her through recipes and traditions.

Favorite Dish Ozoni

Submitted by: Kanako Asai Richard

We always cook ozoni on the morning of New Year’s Day. Some of our favorite ingredients to add are miso, tofu, onion, spinach, wakame, egg, naruto, udon, and of course mochi. This is my 6 year old daughter Mei. She dreams of visiting Japan one day!
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This was submitted by Kanako Asai Richard for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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We always cook ozoni on the morning of New Year’s Day. Some of our favorite ingredients to add are miso, tofu, onion, spinach, wakame, egg, naruto, udon, and of course mochi. This is my 6 year old daughter Mei. She dreams of visiting Japan one day!

Today’s NY meal: Toshikoshi soba

Submitted by: Derrick Hills

Soba noodles (for longevity); Kamaboko (for the rising sun / start of new day); Gobo tempura (for family roots and strong, healthy relationships); Nori (for the ocean and beginning of life on Earth).
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This was submitted by Derrick Hills for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

*****

Soba noodles (for longevity); Kamaboko (for the rising sun / start of new day); Gobo tempura (for family roots and strong, healthy relationships); Nori (for the ocean and beginning of life on Earth).

Photo credit: Derrick Hills / Instagram: derrickofthehills  

Today’s NY meal: Toshikoshi soba

Submitted by: Derrick Hills

Our Chinese side of the family celebrates Lunar New Year, but our Japanese side celebrates Oshogatsu. My mom used to cook a lot of traditional Japanese foods with her mother and grandmother. Now we don’t cook a big feast every year like our Baachans did. But thanks to ingredients from my auntie this year, my mom wants to make sure we continue the tradition of making and eating toshikoshi soba on New Year’s Day.
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This was submitted by Derrick Hills for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Our Chinese side of the family celebrates Lunar New Year, but our Japanese side celebrates Oshogatsu. My mom used to cook a lot of traditional Japanese foods with her mother and grandmother. Now we don’t cook a big feast every year like our Baachans did. But thanks to ingredients from my auntie this year, my mom wants to make sure we continue the tradition of making and eating toshikoshi soba on New Year’s Day.

Photo credit: Derrick Hills / Instagram: derrickofthehills  

Ozoni

Submitted by: Aska Singh

We are a mixed race family. I am second generation Japanese-American and my husband is second generation Indian-American. This year we celebrated our first Japanese New Year’s together as a married couple.
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This was taken by Aska Singh and submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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We are a mixed race family. I am second generation Japanese-American and my husband is second generation Indian-America. This year we celebrated our first Japanese New Year’s together as a married couple.

Osechi

Submitted by: Derek Yee

Photo 4 of 4: Japanese American Oshogatsu 2021

I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

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I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

Nishime

Submitted by: Derek Yee

Photo 3 of 4: Japanese American Oshogatsu 2021

I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

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I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

Osechi

Submitted by: Derek Yee

Photo 2 of 4: Japanese American Oshogatsu 2021

I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

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I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

Japanese American Oshogatsu 2021

Submitted by: Derek Yee

Photo 1 of 4: Japanese American Oshogatsu 2021

I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.
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I looked forward to going to my Nisei grandparents’ home every year for New Year’s Day. Grandma always had a table full of food. After they passed we joined a larger extended family gathering. Due to the pandemic we could not have our usual gathering so we had a smaller gathering with immediate family. I prepared traditional osechi and some Japanese American favorites like maki and Inari zushi, teriyaki chicken, cha shu, and tempura. As a half-JA Yonsei I am proud to keep the tradition of celebrating New Year alive.

A gift from heaven ( (A gift from heaven - Natto mochi))

Posted by Laura Hasegawa Photo 2/2: Ozoni I had given up on the idea of eating rice cakes for New Year's because of the self-restraint measures in place when I was living in a new town, but then a couple I know came by and delivered some rice cakes that the husband's 85-year-old father had pounded. The ozoni and natto mochi I made with the rice cakes I was so grateful to receive were very special! --

I had given up on the idea of having rice cakes for New Year's because of the self-restraint measures in place when I was living in a new town, but then a couple I know came by and delivered some rice cakes that the husband's 85-year-old father had pounded. The zoni and natto mochi I made with the rice cakes that I gratefully received were very special!

A gift from heaven (A gift from heaven - Ozoni)

Posted by Laura Hasegawa Photo 1/2: Ozoni I had given up on the idea of eating rice cakes for New Year's because of the self-restraint measures in place when I was living in a new town, but then a couple I know came by and delivered some rice cakes that the husband's 85-year-old father had pounded. The ozoni and natto mochi I made with the rice cakes I was so grateful to receive were very special! --

I had given up on the idea of having rice cakes for New Year's because of the self-restraint measures in place when I was living in a new town, but then a couple I know came by and delivered some rice cakes that the husband's 85-year-old father had pounded. The zoni and natto mochi I made with the rice cakes that I gratefully received were very special!

Oshogatsu left overs make the best bentos

Submitted by: Julia Murakami

New Year’s Day favorite foods get packed into containers making January 2nd the day with the best bentos of the year. They’re often the envy of one’s co-workers.

If you work with other Nikkei, it’s fun to compare bentos.
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New Year's Day favorite foods get packed into containers making January 2nd the day with the best bentos of the year. They're often the envy of one's co-workers.
If you work with other Nikkei, it's fun to compare bentos. 
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New Year's Day favorite foods get packed into containers making January 2nd the day with the best bentos of the year. They're often the envy of one's co-workers.

If you work with other Nikkei, it's fun to compare bentos. 

Renkon for New Year’s Day 2020 (None (Renkon for New Year’s Day 2020))

Submitted by: Julia Murakami (Whittier, California, USA)

Renkon (lotus root) has been part of our family’s New Year’s buffet for as long as I can remember. It’s not something that I chose to eat. But it’s one of the dishes that my late father very much enjoyed so Mom would make it for him every year. We’d joke that my not eating it meant there was that much more for him.

Last year was the first time my mother wasn’t able to make osechi ryori for the family and I decided to cook the Japanese dishes. I was obsessed with having renkon, which I’d never made. I sat with Mom and she told me what to do. I wrote the recipe in a notebook of her recipes. Being a good cook, she does so much by taste with nothing or only generalities in writing.

It was Mom approved so I made it again this year in honor of Dad.
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None
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Renkon (lotus root) has been part of our family’s New Year’s buffet for as long as I can remember. It’s not something that I chose to eat. But it’s one of the dishes that my late father very much enjoyed so Mom would make it for him every year. We’d joke that my not eating it meant there was that much more for him.

Last year was the first time my mother wasn’t able to make osechi ryori for the family and I decided to cook the Japanese dishes. I was obsessed with having renkon, which I’d never made. I sat with Mom and she told me what to do. I wrote the recipe in a notebook of her recipes. Being a good cook, she does so much by taste with nothing or only generalities in writing.

It was Mom approved so I made it again this year in honor of Dad.

bacon a la gobo

Submitted by: Teresa Matsushima

Photo 2 of 2: bacon a la gobo

My 92 yr old nisei, Auntie Rulie, always was the best cook in our Kaneko family. She was busy out out about in Honolulu, so I had to call her daughter for the recipe. No measurements. Take some Diced up bacon and brown it. Remove bacon and set it aside for garnish later. Take the shredded up gobo and stir fry it in the bacon fat. Add some mirin, sesame oil, sugar, shoyu. Then top with the bacon bits and a little togarashi. Voila. Dah best!

This is another Americanized New Year’s Japanese recipe that we love in our family. We love and respect the Japanese traditional foods with a little twist.

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This was taken by Teresa Matsushima and is one of two photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

*****

My 92 yr old nisei, Auntie Rulie, always was the best cook in our Kaneko family. She was busy out out about in Honolulu, so I had to call her daughter for the recipe. No measurements. Take some Diced up bacon and brown it. Remove bacon and set it aside for garnish later. Take the shredded up gobo and stir fry it in the bacon fat. Add some mirin, sesame oil, sugar, shoyu. Then top with the bacon bits and a little togarashi. Voila. Dah best!

This is another Americanized New Year’s Japanese recipe that we love in our family. We love and respect the Japanese traditional foods with a little twist.

broke dah mouth Mochi

Submitted by: Teresa Matsushima

Photo 1 of 2: broke dah mouth Mochi

After making a batch of komochi, my daughter suggested this idea. We wrapped a slice of bacon around one piece of Mochi and pan fried it on medium heat until the bacon was browned and crisp and the Mochi softened. Wow, dah best!

As a sansei, we are always looking to eat traditional Japanese New Years food with a little twist.
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This was taken by Teresa Matsushima and is one of two photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity. ***** After making a batch of komochi, my daughter suggested this idea. We wrapped a slice of bacon around one piece of Mochi and pan fried it on medium heat until the bacon was browned and crisp and the Mochi softened. Wow, dah best! As a sansei, we are always looking to eat traditional Japanese New Years food with a little twist.

Daifuku Mochi made by my 99-year-old father

Submitted by: John Nishio (California, USA)

Photo 4 of 4: Daifuku Mochi made by my 99-year-old father

At 99, my Dad is still fairly healthy and can make mochi as well as he ever did. All his life keeping the family and clan together has been his mission, and mochi tsuki has been the main glue for our family. Mochi tsuki has been my annual responsibility since 2004.

I am now the head of our two clans and am the culture carrier and family historian.  I’ve made several videos for the clans showing our family history and our mochi tsuki tradition. I’ll be making a new mochi tsuki video for the family documenting this year’s 2020 mochi tsuki since none of the family could come and gather this year due to COVID.

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This is one of four photos submitted by John Nishio for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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At 99, my Dad is still fairly healthy and can make mochi as well as he ever did. All his life keeping the family and clan together has been his mission, and mochi tsuki has been the main glue for our family. Mochi tsuki has been my annual responsibility since 2004.

I am now the head of our two clans and am the culture carrier and family historian. I’ve made several videos for the clans showing our family history and our mochi tsuki tradition. I’ll be making a new mochi tsuki video for the family documenting this year’s 2020 mochi tsuki since none of the family could come and gather this year due to COVID.

My 99-year-old father making mochi

Submitted by: John Nishio (California, USA)

Photo 3 of 4: My 99-year-old father making mochi

Our annual Nishio Mochi Tsuki has been going on in an unbroken string, since 1912, through two pandemics, and the WWII concentration camps.

My Grandfather considered the family mochi tsuki to be the most important event and custom that he brought from Japan in 1898. After his death in 1967, it was held by various aunts and uncles, and for the past twenty years, my Dad and now I, have kept it going. Our mochi tsuki has held our family and clan tightly bonded through tradition. At 99, dad is still living on his own and still remembers how to make mochi.
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This is one of four photos submitted by John Nishio for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Our annual Nishio Mochi Tsuki has been going on in an unbroken string, since 1912, through two pandemics, and the WWII concentration camps.

My Grandfather considered the family mochi tsuki to be the most important event and custom that he brought from Japan in 1898. After his death in 1967, it was held by various aunts and uncles, and for the past twenty years, my Dad and now I, have kept it going. Our mochi tsuki has held our family and clan tightly bonded through tradition. At 99, dad is still living on his own and still remembers how to make mochi.

Oba-chan’s 13-ingredient Makizushi

Submitted by: John Nishio (California, USA)

Photo 2 of 4: Oba-chan’s 13-ingredient Makizushi

My Grandmother Takei was famous in the Japanese American community for her cooking. Her chicken teriyaki and nishime were always the best at the many Ken, and church picnics she attended.

Her 13-ingredient Makizushi was famous among the Issei women and she was most proud of this dish. I last ate it in 1965 at her house in Tokyo. I spent the eight years trying to duplicate the flavor of that makizushi, and finally found the right combination of ingredients: Unagi; Dashi Tamagoyaki; Sakura Denbu; Kampyo; Boiled Spinach; Mashed Umeboshi; Sliced fresh Shiso Leaves; Cucumber; Red Sliced Sushi Ginger; Simmered Shiitake slices; Wasabi; Nori; and Sushi Rice. It took fifteen tries to get it right, and I am a retired sushi chef.

Oba-chan always made her makizushi for mochi tsuki gatherings and I now continue her tradition in her honor. Whenever I make her makizushi, I feel like she is standing right behind me. I became a professional chef because she taught me how to cook.

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This is one of four photos submitted by John Nishio for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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My Grandmother Takei was famous in the Japanese American community for her cooking. Her chicken teriyaki and nishime were always the best at the many Ken, and church picnics she attended.

Her 13-ingredient Makizushi was famous among the Issei women and she was most proud of this dish. I last ate it in 1965 at her house in Tokyo. I spent the eight years trying to duplicate the flavor of that makizushi, and finally found the right combination of ingredients: Unagi; Dashi Tamagoyaki; Sakura Denbu; Kampyo; Boiled Spinach; Mashed Umeboshi; Sliced fresh Shiso Leaves; Cucumber; Red Sliced Sushi Ginger; Simmered Shiitake slices; Wasabi; Nori; and Sushi Rice. It took fifteen tries to get it right, and I am a retired sushi chef.

Oba-chan always made her makizushi for mochi tsuki gatherings and I now continue her tradition in her honor. Whenever I make her makizushi, I feel like she is standing right behind me. I became a professional chef because she taught me how to cook.

1957 Nishio Mochi Tsuki

Submitted by: John Nishio (California, USA)

Photo 1 of 4: 1957 Nishio Mochi Tsuki

The photo was taken by Shig Nishio in 1957, at our Nishio Family Mochi Tsuki, held on the Nishio Farm in Whittier, CA. The old man is Zenjiro Nishio, who emigrated to this country in 1898 and with his younger brother, Genroku, worked for the Northern Pacific RR and later the Southern Pacific RR, laying tracks with an all-issei line crew. He and his brother saved up enough money to get picture brides and married in 1906. They worked for white farmers as share-croppers, and started the first family mochi tsuki in 1912. The whole clan always showed up for mochi tsuki.

This year, we celebrated our 108th year of mochi tsuki, an unbroken string since Zenjiro and Genroku started the family tradition in 1912 with their families in Whittier.

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This is one of four photos submitted by John Nishio for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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The photo was taken by Shig Nishio in 1957, at our Nishio Family Mochi Tsuki, held on the Nishio Farm in Whittier, CA. The old man is Zenjiro Nishio, who emigrated to this country in 1898 and with his younger brother, Genroku, worked for the Northern Pacific RR and later the Southern Pacific RR, laying tracks with an all-issei line crew. He and his brother saved up enough money to get picture brides and married in 1906. They worked for white farmers as share-croppers, and started the first family mochi tsuki in 1912. The whole clan always showed up for mochi tsuki.

This year, we celebrated our 108th year of mochi tsuki, an unbroken string since Zenjiro and Genroku started the family tradition in 1912 with their families in Whittier.

Birthday cake

Submitted by: Mary Sunada (California, USA)

Photo 2 of 2: Birthday Cake

Being born in Japan, we always celebrated New Years Day. This Japanese tradition has been passed down from my grandparents, to my parents and now to me. Since my parents are no longer living, I have continued this tradition of Oshogatsu at home in America. We celebrate not only our Japanese tradition but my birthday on New Years Day. I turned 73 years old on January 1, 2021.

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Being born in Japan, we always celebrated New Years Day. This Japanese tradition has been passed down from my grandparents, to my parents and now to me. Since my parents are no longer living, I have continued this tradition of Oshogatsu at home in America. We celebrate not only our Japanese tradition but my birthday on New Years Day. I turned 73 years old on January 1, 2021.

Shinnen Akemashite Omedetou

Submitted by: Mary Sunada (California, USA)

Photo 1 of 2: Oshogatsu Foods

Being born in Japan, we always celebrated New Years Day. This Japanese tradition has been passed down from my grandparents, to my parents and now to me. Since my parents are no longer living, I have continued this tradition of Oshogatsu at home in America. We celebrate not only our Japanese tradition but my birthday on New Years Day. I turned 73 years old on January 1, 2021.

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Being born in Japan, we always celebrated New Years Day. This Japanese tradition has been passed down from my grandparents, to my parents and now to me. Since my parents are no longer living, I have continued this tradition of Oshogatsu at home in America. We celebrate not only our Japanese tradition but my birthday on New Years Day. I turned 73 years old on January 1, 2021.

New Year’s Day donabe

Submitted by: Dawn Mayeda

Our family usually hosts Japanese-style New Year’s Day open house for all of our friends, neighbors, and family. This year, our son made soup for our family of four in the new donabe that we gave him for Christmas. We were safe, lucky, and satisfied in 2020! Looking forward to a big party next year!

This is our son, Zack Mayeda.
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This was submitted by Dawn Mayeda for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity. ***** Our family usually hosts Japanese-style New Year’s Day open house for all of our friends, neighbors, and family. This year, our son made soup for our family of four in the new donabe that we gave him for Christmas. We were safe, lucky, and satisfied in 2020! Looking forward to a big party next year! This is our son, Zack Mayeda.

Mochi tsuki - 1956

Submitted by: Michael Brown

Preparing for New Year’s celebration, pounding mochi. Kunizo Higashida family, Panorama City, California, December 1956. A favorite photo that has been passed on to grandkids and great grandkids of this wonderful tradition.

Photo courtesy of the Higashida family.
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This was submitted by Michael Brown, courtesy of the Higashida family, and submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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Preparing for New Year’s celebration, pounding mochi. Kunizo Higashida family, Panorama City, California, December 1956. A favorite photo that has been passed on to grandkids and great grandkids of this wonderful tradition.

New Year's Day Yokan

Submitted by: June Magsaysay (California, USA)

One year, I decided to use our sakura cookie cutters on our New Year's yokan...it has grown to a full on plate of designs. There is enough for a second plate for nanoka, and we snack on the tons of scrap pieces throughout the week. This year, to celebrate our favorite team's World Series Championship, I made a special design.

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One year, I decided to use our sakura cookie cutters on our New Year's yokan...it has grown to a full on plate of designs. There is enough for a second plate for nanoka, and we snack on the tons of scrap pieces throughout the week. This year, to celebrate our favorite team's World Series Championship, I made a special design. 

chirashi

Submitted by: Steph Lai

Photo 1 of 2: Chirashi

New Year’s Day food step 80. Chirashi (enlisted kids to help fan).

We had a scaled down osechi which I documented on Instagram. I made chirashi and butter mochi (also tempura shrimp and simmered shrimp—not pictured).
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This was taken by Steph Lai and is one of two photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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We had a scaled down osechi which I documented on Instagram. I made chirashi and butter mochi (also tempura shrimp and simmered shrimp—not pictured).

butter mochi

Submitted by: Steph Lai

Photo 2 of 2: Butter Mochi

Butter mochi in a mini muffin pan turns out well.

We had a scaled down osechi which I documented on Instagram. I made chirashi and butter mochi (also tempura shrimp and simmered shrimp—not pictured).
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This was taken by Steph Lai and is one of two photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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We had a scaled down osechi which I documented on Instagram. I made chirashi and butter mochi (also tempura shrimp and simmered shrimp—not pictured).

1st Osechi Ryori - Tempura-Korokke-Sekihan (Tempura-Korokke-Sekihan)

Submitted by: Kenneth A. Hamada

Photo 3 of 3: Tempura-Korokke-Sekihan

I was forced to attempt making my first Osechi Ryori at the age of 70 years old due to the stay-at-home restrictions due to COVID-19 pandemic preventing social gatherings. No family get together meant no traditional feast of Japanese food. So, as a 70 year old single man, I had to make this in order to still observe the holiday traditionally.
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This was taken by Kenneth A. Hamada and is one of three photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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I was forced to attempt making my first Osechi Ryori at the age of 70 years old due to the stay-at-home restrictions due to COVID-19 pandemic preventing social gatherings. No family get together meant no traditional feast of Japanese food. So, as a 70 year old single man, I had to make this in order to still observe the holiday traditionally.

1st Osechi Ryori - Jubako Trays (Jubako Trays)

Submitted by: Kenneth A. Hamada

Photo 2 of 3: Jubako Trays

I was forced to attempt making my first Osechi Ryori at the age of 70 years old due to the stay-at-home restrictions due to COVID-19 pandemic preventing social gatherings. No family get together meant no traditional feast of Japanese food. So, as a 70 year old single man, I had to make this in order to still observe the holiday traditionally.
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This was taken by Kenneth A. Hamada and is one of three photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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I was forced to attempt making my first Osechi Ryori at the age of 70 years old due to the stay-at-home restrictions due to COVID-19 pandemic preventing social gatherings. No family get together meant no traditional feast of Japanese food. So, as a 70 year old single man, I had to make this in order to still observe the holiday traditionally.

1st Osechi Ryori - Ozoni and Kamaboko (Ozoni and Kamaboko)

Submitted by: Kenneth A. Hamada

Photo 1 of 3: Ozoni and Kamaboko

I was forced to attempt making my first Osechi Ryori at the age of 70 years old due to the stay-at-home restrictions due to COVID-19 pandemic preventing social gatherings. No family get together meant no traditional feast of Japanese food. So, as a 70 year old single man, I had to make this in order to still observe the holiday traditionally.
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This was taken by Kenneth A. Hamada and is one of three photos submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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I was forced to attempt making my first Osechi Ryori at the age of 70 years old due to the stay-at-home restrictions due to COVID-19 pandemic preventing social gatherings. No family get together meant no traditional feast of Japanese food. So, as a 70 year old single man, I had to make this in order to still observe the holiday traditionally.

Osechi to go

Submitted by: Cheryl Poff

It’s the osechi I made this year. Since we can’t have people over, I made osechi to go to everyone and we dropped it off. My mom’s chicken salad and deviled eggs are her signature so we had to stick it in. If I don’t do this no one else in our family will.
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This was taken by Cheryl Poff and submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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It’s the osechi I made this year. Since we can’t have people over, I made osechi to go to everyone and we dropped it off. My mom’s chicken salad and deviled eggs are her signature so we had to stick it in. If I don’t do this no one else in our family will.

Okasane (okasane)

Submitted by: Vicky Murakami-Tsuda

We set up an okasane / kagami mochi at my parent’s house. Russ got it through the JACCC, although we forgot the fern and leaf at home, so it’s missing the greenery. The stand is my parent’s.
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We set up an okasane / kagami mochi at my parent’s house. Russ got it through the JACCC, although we forgot the fern and leaf at home, so it’s missing the greenery. The stand is my parent’s.

Ozoni with puffed brown rice mochi

Submitted by: Michael Tanouye (Santa Monica, California, USA)

I make ozoni anytime in winter, not just New Years. Here is a photo of my miso-based vegan ozoni with a puffed brown rice mochi on top.
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This was taken by Michael Tanouye of Santa Monica, CA, and submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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I make ozoni anytime in winter, not just New Years. Here is a photo of my miso-based vegan ozoni with a puffed brown rice mochi on top.

See instructions for puffed brown rice mochi.

Toasted brown rice mochi for ozoni

Submitted by: Michael Tanouye (Santa Monica, California, USA)

When I was a child, my mom made clear ozoni with mochi. I uphold the tradition somewhat, making a miso-based vegetarian ozoni. I disliked how the mochi became gooey in the soup. Therefore, I bake the mochi in a toaster-oven at 400o F for 15 minutes. The mochi expands and becomes crisp. The resulting puff floats and stays crisp; it even makes crackling sounds when hitting the soup. I prefer brown rice mochi, which is hard to find. Some stores carry it frozen. Best results are obtained by thawing, moistening slightly, microwaving for 15 seconds to soften, then toasting. The photo shows such a puff.
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This was taken by Michael Tanouye of Santa Monica, CA, and submitted for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

*****

When I was a child, my mom made clear ozoni with mochi. I uphold the tradition somewhat, making a miso-based vegetarian ozoni. I disliked how the mochi became gooey in the soup. Therefore, I bake the mochi in a toaster-oven at 400^o F for 15 minutes. The mochi expands and becomes crisp. The resulting puff floats and stays crisp; it even makes crackling sounds when hitting the soup. I prefer brown rice mochi, which is hard to find. Some stores carry it frozen. Best results are obtained by thawing, moistening slightly, microwaving for 15 seconds to soften, then toasting. The photo shows such a puff.

See ozoni here.

Fran Ito at JANM Oshogatsu Famliy Day, 2019 (JANM Oshogatsu Photo Booth in 2019)

Submitted by: Fran Ito (California, USA)

This photo was taken of Fran Ito, JANM volunteer, at the 2019 Oshogatsu photo booth. It was a Fun Family Day at JANM.
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This was submitted by Fran Ito for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity.

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This photo was taken of Fran Ito, JANM volunteer, at the 2019 Oshogatsu photo booth. It was a Fun Family Day at JANM.

Moriguchi Family Farm in 1936

Submitted by: Bob Moriguchi (California, USA)

The 3 Moriguchi brothers were farming in Mendocino County, California. Bob Moriguchi is the boy 2nd from right. (Photo courtesy of Nancy Araki)
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The 3 Moriguchi brothers were farming in Mendocino County, California. Bob Moriguchi is the boy 2nd from right. (Photo courtesy of Nancy Araki)

Osechi

Submitted by: Yoko Nishimura (California, USA)

I have lived in the US for over 20 years now. I love living here, but I always feel some kind of home sick if I spend time here at New Year's. In Japan, my family cooks various osechi from scratch. One year, I made as many osechi food as possible from scratch....kinton, ozoni, nishime, datemaki, kuromame, chirashi, namasu, yakibuta etc. I'm not sure if yakibuta is a new year food, but my mom always makes really good yakibuta for oshogatsu. So to me, yakibuta is essential osechi food to celebarte oshogatsu. Anyway, as I expected, it was a lot of work! Since then, i have never cooked that many variation of osechi, but I really felt oshogatsu spirit through cooking preparation.
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I have lived in the US for over 20 years now. I love living here, but I always feel some kind of home sick if I spend time here at New Year's. In Japan, my family cooks various osechi from scratch. One year, I made as many osechi food as possible from scratch....kinton, ozoni, nishime, datemaki, kuromame, chirashi, namasu, yakibuta etc. I'm not sure if yakibuta is a new year food, but my mom always makes really good yakibuta for oshogatsu. So to me, yakibuta is essential osechi food to celebarte oshogatsu. Anyway, as I expected, it was a lot of work! Since then, i have never cooked that many variation of osechi, but I really felt oshogatsu spirit through cooking preparation.

2020 Oshogatsu ozoni ( ( ( ( ( ( (None (None ( ( ( (2020 Oshogatsu ozoni))))))))))))

Submitted by: Vicky Murakami-Tsuda (California, USA)

Every year, my mother makes ozoni on New Year’s Day. It’s the first breakfast I eat every year. She makes a pretty simple version. It has a clear broth, and she makes it with carrots and daikon cut into flower shapes (she has shape cutters), tofu, mizuna, nappa, and of course, mochi! This was my first bowl of ozoni  in 2020. I took the photo before I added the strips of nori (seaweed) and green onion garnishes.
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Every year, my mother makes ozoni on New Year’s Day. It’s the first breakfast I eat every year. She makes a pretty simple version. It has a clear broth, and she makes it with carrots and daikon cut into flower shapes (she has shape cutters), tofu, mizuna, nappa, and of course, mochi! This was my first bowl of ozoni in 2020. I took the photo before I added the strips of nori (seaweed) and green onion garnishes. Photo taken in Paramount, CA, USA, at my parents’ house on January 1, 2020.