Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of Graph Search.
Concept
Japanese New Year
Summary
The Japanese New Year is an annual festival that takes place in Japan. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, New Year's Day. However, some traditional events of the Japanese New Year are partially celebrated on the first day of the year on the modern Tenpō calendar, the last official lunisolar calendar which was used until 1872 in Japan.
Prior to the Meiji period, the date of the Japanese New Year had been based on Japanese versions of lunisolar calendar (the last of which was the Tenpō calendar) and, prior to Jōkyō calendar, the Chinese version. However, in 1873, five years after the Meiji Restoration, Japan adopted the Gregorian calendar and the first day of January became the official and cultural New Year's Day in Japan.
The Japanese eat a selection of dishes during the New Year celebration called osechi-ryōri, typically shortened to osechi. Many of these dishes are sweet, sour, or dried, so they can keep without refrigeration: the culinary traditions date to a time before households had refrigerators and when most stores closed for the holidays. There are many variations of osechi, and some foods eaten in one region are not eaten in other places (or are even considered inauspicious or banned) on New Year's Day. Another popular dish is ozōni, a soup with mochi rice cake and other ingredients, which differ in various regions of Japan. It is also very common to eat buckwheat noodles called toshikoshi soba on ōmisoka (New Year's Eve). Today, sashimi and sushi are often eaten, as well as non-Japanese foods. To let the overworked stomach rest, seven-herb rice soup is prepared on the seventh day of January, a day known as jinjitsu.
Another custom is to create and eat rice cakes. Steamed sticky rice is put into a wooden container usu and patted with water by one person while another person hits it with a large wooden mallet. Mashing the rice, it forms a sticky white dumpling. This is made before New Year's Day and eaten during the beginning of January.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.