Behind the Scenes: Making Osechi Ryori in Toronto | A Traditional Japanese New Year Feast | NYE Soba

This short documentary captures the behind-the-scenes process of making Osechi Ryori in Toronto, a traditional Japanese New Year feast prepared over several days to welcome the new year.

While the foundation of the dishes follows traditional methods, a few adaptations were made to suit present-day needs. To accommodate allergy considerations, roast beef and braised pork were prepared in place of some of the more traditional fish and shrimp dishes, while still respecting the spirit and structure of Osechi Ryori.

Filmed over four days in Toronto, Ontario, with a brief pause along the way to enjoy New Year’s Eve soba and Ozoni mochi soup.

A quiet record of food, time, and tradition.

===Osechi Ryori 2026===

Ichi no Jū｜一の重 (1st layer)
Kuromame｜黒豆 (black beans)
Kamaboko｜紅白蒲鉾 (red & white fish cake)
Tataki Gobo｜たたき牛蒡 (burdock root with white sesame)
Tazukuri｜田作り (sweet soy anchovy)
Tosani｜筍土佐煮 (simmered bamboo shoots)
Datemaki｜伊達巻 (sweet rolled omelette)
Kinkan Kanroni｜金柑甘露煮 (candied kumquat)
Kinton｜金団 (mashed sweet potato with cream cheese)

Ni no Jū｜二の重 (2nd layer)
Chashu｜チャーシュー (braised pork)
Roast Beef｜ローストビーフ
Noshi Dori｜うずまきのし鶏 (rolled sesame chicken)

San no Jū｜三の重 (3rd layer)
Chikuzen-ni｜筑前煮 (simmered chicken and vegetables)

Side Dish | 副菜
Potato Salad | ポテトサラダ
Chirashi Sushi | 鶏の照焼五目ちらし

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