[Kokura] Gorgeous Japanese New Year's cuisine✨

"Osechi" is a dish eaten on New Year's Day in Japan. It is written as "osechi". It is a dish that celebrates the turning point of the season, and many of the ingredients are auspicious because of their puns on the word ♪ Kombu, which means "joy", "kazunoko" (herring roe) and "ebi" (prawns) have curved backs, which represent longevity. "Medetai" (happy tai) and "golden kurikinton" are also interesting😊 I made a reservation and purchased this year's osechi six months in advance at Kuzushi Kappo Higuchi, a Japanese restaurant in Kokura that I found on a trip. It is two tiers of herring roe and handmade dried mullet roe scattered throughout, and has a light and elegant flavor. Since each dish is carefully prepared, you can feel the love in the food❤️ The tiered boxes of osechi cuisine are filled with the meanings of "multiple good fortune" and "multiple joys," and they liven up the New Year's atmosphere⭐️ They are usually eaten during the first three days of the New Year, but in parts of Hokkaido, Tohoku, and Kyushu, they are sometimes served from New Year's Eve. It is said that this is done to make osechi that will last a long time so that the people who usually cook can take it easy during the New Year, or that cooking on New Year's Day will make the kitchen god angry. If you have osechi cuisine, it instantly becomes more festive, like flowers blooming on your table✨ [Kuzushi Kappo Higuchi] 📍Location: 2-3-30 Umakari, Kokurakita-ku, Kitakyushu, Fukuoka Prefecture 🕰️Opening hours: 18:00-23:00 Lunch also available Osechi cuisine 25,000 yen #Osechi cuisine #Kokura #Kokura trip #Japanese New Year #0 yen trip January 2025