Osechi-ryōri and Jūbako

Osechi-ryōri (御節料理 or お節料理) are traditional Japanese New Year foods.

The tradition started in the Heian Period (794-1185). 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.

The dishes that make up osechi each have a special meaning celebrating the New Year.

Read about these meanings.

The term osechi originally referred to o-sechi, a season or significant period. New Year's Day was one of the five seasonal festivals (節句 sekku) in the Imperial Court in Kyoto. This custom of celebrating particular days was introduced from China into Japan.
Originally, during first three days of the New Year it was a taboo to use a hearth and cook meals, except when cooking zōni. Osechi was made by the close of the previous year, as women did not cook in the New Year.

The Heian period (平安時代 Heian jidai^?) is the last division of classical Japanese history, running from 794 to 1185.^[1] The period is named after the capital city of Heian-kyō, or modern Kyōto