Japan's New Year Feast: Osechi Ryori
Join us for a festive and one-of-its-kind culinary journey into the heart of Japanese tradition with Osechi Ryori, the beautifully arranged New Year’s feast served in elegant jubako (stacked lacquered boxes). Each dish in this celebratory spread carries a symbolic meaning—wishes for health, happiness, prosperity, and longevity in the year ahead.
In this seasonal and limited hands-on cooking class, you’ll explore the rich history and cultural significance behind Osechi while learning to prepare a vibrant assortment of traditional and modern dishes. From the sweet richness of Kuromame (Sweet Black Soybeans) and the golden fluffiness of Datemaki (Sweet Rolled Omelet) to the earthy comfort of Chikuzenni (Simmered Root Vegetables) and the crisp tang of Kohaku Namasu (Pickled Daikon and Carrot), each recipe offers a delicious story. You’ll also craft classics like Imo Kinton (Sweet Potato Dumpling) and Tazukuri (Candied Dried Anchovies), alongside contemporary favorites like Karashi Mustard and Miso Roast Beef and Ebi no Umami (Simmered Shrimp).
As the class culminates, you’ll pack your own personalized Osechi box filled with the dishes you’ve created—a beautiful and meaningful keepsake to take home. To complete the experience, we’ll prepare and enjoy Ozoni, the traditional mochi soup that warms the soul and welcomes the New Year.
Whether you’re reconnecting with your heritage or discovering Japanese culture for the first time, this class offers a joyful, flavorful way to celebrate new beginnings through food, tradition, and community.
This class is taught by Mikiko Yang. Mikiko's passion for sharing Japanese culture and tradition through food will shine through as she guides you through each step of the cooking process. As a mother of two teenagers and a cultural ambassador for Japan, she understands the importance of passing down these cherished culinary traditions.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Kuromame (Sweet Black Soybeans)
Datemaki (Sweet Rolled Omelet)
Chikuzenni (Simmered Root Vegetables)
Kohaku Namasu (Pickled Daikon and Carrot)
Imo Kinton (Sweet Potato Dumpling)
Tazukuri (Candied Dried Anchovies)
Ebi no Umani (Simmered Shrimp)
Karashi Mustard and Miso Roast Beef
Ozoni (New Year Mochi Soup)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.