Osechi Ryori (New Year’s food)


Today is New Year’s Day. Like every year, the family can relax and enjoy each other’s company, watch some BCS bowl games and—let’s get down to it—eat the food that we’ve labored all day yesterday to prepare. Somehow, in a small kitchen, everything gets made, the only things done elsewhere being teriyaki chicken wings and chashu (char siu) that are barbecued in the backyard.

The cooks included my father-in-law, three sisters-in-law, two brothers-in-law, a nephew, my wife, my daughter, a longtime family friend and myself. In other years, my other daughter and her husband have also helped. Because they now live far away, they can’t always join us. Friends of the family also drop by occasionally, sharing in the repast.

The food will be our primary source of sustenance for the next few days. In the past, we’ve made way too much food, more than we could reasonably finish. As a practical matter, this year we’ve made a concerted effort to ‘downsize.’
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