1.Historical Background
Before the Meiji Restoration, Japan followed the Chinese lunar calendar, a practice adopted during the Asuka period (592-710 AD) from the Tang Dynasty. New Year celebrations were aligned with the lunar calendar and closely mirrored Chinese customs.
After the Meiji Restoration, Japan switched to the Western solar calendar. December 31 became known as “Ōmisoka (literal meaning: Great Last Day)”, meaning New Year’s Eve, while January 1 was called “Ganjitsu (literal meaning: first day)” or New Year’s Day. The first three days of January are collectively known as “Sanganichi”.
2.Year-End Markets
“Year-End Markets” refer to fairs held at temple and shrine grounds from mid to late December. These markets are bustling with stalls selling New Year’s decorations, food, and daily necessities essential for New Year’s preparations. The most famous of these markets is the “Hagoita Market”, held annually at Tokyo’s Sensō-ji Temple from December 17 to 19.
3.Osechi Ryori
“Osechi Ryori (literal meaning: festive cuisine)” is a type of traditional Japanese cuisine specifically prepared for New Year celebrations. Often simply called “Osechi,” these dishes are considered auspicious and symbolic of good fortune for the coming year.
Osechi includes a variety of cold dishes such as appetizers, grilled items, simmered vegetables, and pickled foods, each with its own specific meaning and wish for the New Year. For example:
– Kuro-mame, black beans, symbolize hard work and protection from evil.
– Kazunoko, herring roe, signifies abundant harvests and prosperity for descendants.
– Pickled burdock root represents a bountiful crop and warding off disasters.
– Pink and white kamaboko (literal meaning: fish loaf) is believed to repel evil spirits and signify purity.
Osechi dishes are vibrantly colorful, with the central feature often being a bright red lobster to enhance the festive atmosphere. These foods are typically stored in lacquered boxes called “jubako,” with layers ranging from one to five, each filled with an odd number of items.
The dishes are prepared with ingredients such as sugar, soy sauce, and vinegar, which serve as natural preservatives. These methods ensure that the food remains fresh and does not spoil over several days. This practice stems from the tradition of minimizing cooking during the New Year period.
4.NHK Red and White Song Contest
On New Year’s Eve, NHK broadcasts the “Kōhaku Uta Gassen,” a highly anticipated music competition. The title “Kōhaku (Red and White)” comes from the concept of red (for female singers) and white (for male singers) teams competing against each other. This event features popular artists from the past year, and the winning team is decided through votes from a panel of judges, the live audience, and TV viewers.
The lineup often reflects the most popular performers of the year, and families traditionally gather to watch the show while eating soba noodles, welcoming the New Year.
5.Joya no Kane
At midnight on New Year’s Eve, temples across Japan ring their bells 108 times, a tradition known as “Joya no Kane (literal meaning: bell-ringing on New Year’s Eve)”.
The custom originates from Buddhist traditions. In Buddhism, the number 108 is considered sacred and holds multiple meanings. For instance, it represents the 108 earthly desires or afflictions, and the 108 Bodhisattvas in Buddhist teachings. By ringing the bell 108 times, it is believed to bring good fortune and blessings for the New Year.
6.Hatsumode
Hatsumode (literal meaning: first shrine visit) is a traditional Japanese custom where people visit a Shinto shrine on New Year’s Day to pray for blessings and good fortune in the coming year. A common practice is to go to the shrine right after the bell-ringing ceremony on New Year’s Eve. Thus, starting from the early hours of January 1, you can see people dressed in traditional kimonos, getting ready to visit the shrine.
