How to Pack Osechi Ryori in 3-Tier Boxes

Here’s my complete guide on how to pack Osechi Ryori into 3-tier boxes (jubako). With step-by-step photos and helpful tips, my tutorial will help you easily prepare beautiful boxes of Osechi cuisine with confidence for Japanese New Year!

Osechi Ryori, the traditional Japanese New Year feast, is often served in two- or three-tiered lacquered boxes called jubako (重箱). The food is presented in this special manner as an offering to the Year God. In this post, I will show you how to pack all the Osechi cuisine you make for New Year’s Day into these beautiful boxes.

To pack Osechi Ryori, there are a few traditional rules that we have to follow. I will also share some helpful tips that you can use immediately to make a difference in the final presentation. Now, let’s begin!

Watch How to Pack Osechi Ryori in 3-Tier Boxes

The complete guide on how to pack Osechi Ryori in 3-tier boxes (jubako). With step-by-step pictures and helpful tips, you can easily prepare beautiful boxes of Osechi Ryori with confidence!

Rules to Remember

• Specific items for each box tier – These days, Osechi is typically served in 3 layers: The first top box contains small appetizers to go with drinks, then the second box contains grilled dishes and vinegared dishes, and the third box contains simmered dishes. This is not a strict rule and it can be done differently depending on the regions. Osechi Ryori can also be in just one or two-tier boxes or can be served on a platter.
• Pack only cold or room temperature dishes – You can’t serve hot food in lacquered jubako; therefore, all the dishes are enjoyed at room temperature, just like a bento box!
• Serve in odd numbers – Odd numbers are auspicious. If the dish contains countable food, such as datemaki (sweet rolled omelette), add 3, 5, 7, or 9 pieces. You can put additional food outside the box on a platter, for example. Some people add a garnish on top when they have an even number count. (For example, 4 pieces of datemaki and a leaf on top makes 5).

Helpful Packing Tips

• Use sticky notes – Label what dish goes into each compartment of Osechi boxes.
• Coordinate color and shape – Don’t put foods with the same or similar color next to each other, like datemaki and kuri kinton, which are both yellow/gold. Also, balance out the shape and texture of the dishes.
• Use small bowls to compartmentalize – Loose ingredients such as kuromame (sweet black soybeans) and ikura (salmon roe) should be in smaller containers before packing into the box.
• Use food with a rigid structure as a compartment wall – Try to use food with a rigid structure like kamaboko fish cake and datemaki as a wall next to loose, soft, and flexible food.
• Remove the liquid before packing – You don’t want to mix the flavor of two dishes, so make sure to remove any cooking liquids before packing.
• Utilize colors – For example, green is a favorite color to add a touch of festiveness, elegance, and freshness.

Nami’s 3 Important Props

When I think about what makes it easy to pack my Osechi, I find three items—mini bowls, bamboo leaves, and nanten leaves—necessary and very helpful. You don’t have to use the exact same thing, but rather focus on the reason and find a similar item.

A Step-by-Step Guide on How to Pack Osechi

Box 1 (Ichinoju 一の重)

The first box is the “face” of Osechi Ryori, with all the colorful and beautiful small dishes. Most of the dishes are enjoyed with drinks (otoso and sake), similar to appetizers or hors d’oeuvres. I used the Kanto-style ichimatsu (市松 checkerboard) design with 9 square compartments to pack the dishes.

1. Ikura (Salmon Roe) いくら
2. Decorative Fish Cakes (Kamaboko) 市松かまぼこ
3. Sweet Rolled Omelette (Datemaki) 伊達巻
4. Salmon Kombu Roll (Kobumaki) 鮭の昆布巻き
5. Candied Chestnut and Sweet Potatoes (Kuri Kinton) 栗きんとん
6. Candied Sardines (Tazukuri) 田作り
7. Daikon & Carrot Salad (Namasu) 紅白なます
8. Sweet Black Soybeans (Kuromame) 黒豆
9. Herring Roe (Kazunoko) 数の子

Box 2 (Ninoju 二の重)

The second box includes grilled dishes (main dishes) and vinegared dishes. I used the suehiro (末広) design spreading out like an open fan from the center to create 5 compartments.

1. Simmered Shrimp (Ebi no Umani) えびのうま煮
2. Yellowtail Teriyaki (Buri no Teriyaki) ぶりの照り焼き
3. Butter Soy Sauce Scallops (Hotate no Butter Shoyu Yaki) 帆立のバター醤油焼き
4. Pickled Chrysanthemum Turnip (Kikka Kabu) 菊花かぶ
5. Pickled Lotus Root (Su Renkon) 酢れんこん
6. Pounded Burdock Root with Sesame Sauce (Tataki Gobo) たたきごぼう

Box 3 (Sannoju 三の重)

The third box contains a simmered dish.

1. Simmered Chicken and Vegetables (Chikuzenni) 筑前煮
2. Instant Pot Nishime 煮しめ

How to Enjoy Osechi Ryori

When everyone gathers to partake in the most important meal of the year, lay out each individual tier of Osechi box at the center of the table. Some families may serve other dishes such as grilled red snapper and roast beef to accompany Osechi dishes. Japanese New Year mochi (rice cake) soup called ozoni is also served alongside the meal.

To enjoy Osechi Ryori, we use these celebratory chopsticks called iwaibashi (祝い箸). These special chopsticks are pointy and narrower on both ends. They are wrapped in decorative red and white envelopes with the character kotobuki (寿; long life, congratulations, happy event) on the outside.

The chopsticks are already separated because it’s bad luck to “split or break” during an auspicious time. They are made of the willow trees as they are hard to break.

Osechi Ryori is an offering to and meal to share with the Year God using these special chopsticks. One end of the chopsticks is used by a human (you) and the other side is used by the Year God to enjoy the meal together.

When you use these chopsticks, don’t flip them over to the “clean side” to pick up food from a serving dish. It is considered rude because you are using the Year God’s side of the chopsticks. At a formal gathering, there are special serving chopsticks called toribashi (取り箸) that you can use to pick up food from the serving dishes.

Traditionally, iwaibashi is offered to a household Shinto altar (神棚) on the New Year’s Eve. After you finish using the chopsticks on New Year’s Day, you wash (“cleanse”) them yourselves and re-use them until the 7th (Matsunouchi, 松の内).

I hope this packing guide for Osechi Ryori was helpful and inspirational. Good luck!

More Helpful Guides for Japanese New Year

• Japanese New Year (History, Custom, and Traditions)
• Osechi Ryori (Japanese New Year’s Food)
• A 5-Day Osechi Cooking Timeline
• Popular Side Dishes & Desserts to Serve with Osechi Ryori