Term January 1-January 3
Osechi came from "osechikuis" offerd in the celebrate day such as the New Year or seasonal festivals. But in general, osechi is regarded as foods in New Year days. Now people call foods made for the New Year days and stuffed in "jubako" which is a three-tier nest of lacquered boxes for cooked food. In general, hors d'oeuvres are stuffed in the first tier hors d'oeuvre ,baked fishes in the second tier and vegetables cooked in stock with soy and other seasoning stuff in the third and side dishes in another tier.
The origin of osechi food stuffed in jubako is "kuitsumi" in early of Edo Period. three direction in a room People serve a pile of rice, mochi (rice cake), dried and stretched abalone, konbu (seaweed), chestnut, dried persimmon, japanese sour orange and so on to guests, and eat these food together. In the end of the Shogunate Era, this kuitsumi had changed to only offer, after then it changed to the jubako stuffed in Tadukuri (see below) herring roe, boiled black beans and side dishes. "nimono" (vegetables such as radish, carrot, burdock root and konjak jelly cooked in stock with soy and other stuff) called osechi bacame made in the Meiji Period, and then stuffed with kuitsumi. These foods is said to be present osechi.
Each osechi foos have following good origins.