Osechi 2026

Osechi 2026: The Art of Starting Correctly

How you start the year dictates how you finish it.

In the US, New Year's Day is often just "recovery time." In the Matsuda household, it is a ceremony. It is Osechi Ryori.

This year, we kept it intimate. We invited just one family—our daughter’s friend from the Japanese school. We sat down together, not just to eat, but to share a culture. Because preserving tradition isn't just about the food; it's about the people you pass it down to.

The Blade Work: Sourcing & Precision

I don't buy pre-cut sashimi platters. That’s convenience. I want intention.

I buy the saku—the whole blocks of fish. I trust Yoshi-san at Sakanaya in Newton to select the absolute best, and then I bring them home. The act of slicing the fish myself on New Year's morning is my first meditation of the year.

This year’s lineup was aggressive. I cut each of these for the presentation:

Hon Maguro Akami: Blue Fin Tuna (Lean) – The iron-rich anchor of the plate.
Hon Maguro Toro: Blue Fin Tuna (Fatty) – Pure, melting luxury.
Shima Aji: Jack Mackerel – Crisp, firm, and clean.
Gin Dara: Black Cod – Rich and buttery.
Buri: Yellowtail – The fish of "success" and promotion.
Tako: Octopus – For texture and bite.
Onaga: Ruby Snapper – A deep, beautiful red for celebration.
Kinmedai: Alfonsino – Delicate sweetness with shimmering skin.
Madai: Sea Bream – The king of Japanese celebratory fish (Medetai).

The Foundation: Her Craft & The Fire

While I handled the raw blade work, my wife managed the tradition. Osechi is about balance—yin and yang, preservation and flavor.

She spent days preparing the dishes that hold the meaning of the holiday. The lineup was complete:

Onishime: Simmered root vegetables (grounding).
Kouhaku Namasu: Red and white pickled daikon and carrot (peace).
Kuromame: Sweet black beans (health and hard work).
Kurikinton: Mashed sweet potato with chestnut (wealth).
Subasu: Vinegared lotus root (a clear future).
Tatsukuri: Candied sardines (abundance).

My contribution to the cooked box? The protein. I prepared the Shrimp (symbolizing longevity) and my signature Duck Breast Teriyaki, seared to keep the inside pink and the skin crisp.

The Community

We poured the Otoso (spiced sake) from the red lacquer set. We shared the food. We watched the kids play.

It wasn't a massive party. It was one other family, sharing the same values, eating from the same lacquered boxes.

It takes days of prep. It takes driving to Newton to get the best cuts from Yoshi-san. It takes precision knife work when you’d rather be sleeping in.

But when you see the next generation eating Osechi and understanding that this is what New Year's feels like... it’s worth every second.

Welcome to 2026.

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A post shared by Tateki Matsuda (@tatekimatsuda)

Starting the year with my hands, not resolutions.
I made osechi to honor tradition, family health, and a calm beginning.
Food is ritual. Food is intention.

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