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The Japanese New Year (正月, Shōgatsu) 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 (元日, Ganjitsu).
Ōmisoka (大晦日) or ōtsugomori (大晦) is a Japanese traditional celebration on the last day of the year. Traditionally, it was held on the final day of the 12th lunar month. With Japan's switch to using the Gregorian calendar at the beginning of the Meiji era, it is now used on New Year's Eve to celebrate the new year.
The fundamental function of the New Year ceremonies is to honor and receive the toshigami (deity), who will then bring a bountiful harvest for farmers and bestow the ancestors' blessing on everyone." After January 15 (or in many instances the 19th) the kadomatsu is burned to appease the kami or toshigami and release them.
Back to food: the Japanese have a New Year tradition of dining on a dish called toshikoshi soba, which features long buckwheat noodles in a light, umami-forward dashi broth with a simple scallion ...
Kagami mochi (鏡餅, "mirror rice cake") is a traditional Japanese New Year decoration. It usually consists of two round mochi (rice cakes), [1] ...
In Japan, there's a New Year's tradition called "osoji" or "o-souji," which involves giving the house a thorough cleaning before midnight. This practice stems from the belief that a clean home ...
One tradition in Scotland, where New Year’s Eve is known as Hogmanay, ... In Japan, Buddhist temples ring bells 108 times on New Year’s Eve. This is because in Buddhism, it is believed that ...
Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). [1] Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use.