年菜
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日本的年菜「御節」(おせちosechi)是新年的主要料理,又稱「正月料理」。裝入層層的木盒裏有幸福層層疊起的意思。百貨公司等商家主要販賣的是2層或3層的年菜盒,雖然也有5層的,但正式的是4層。第1層裝「喜菜」、「小菜」,第2層裝「烤物」,第3層裝「醋涼拌菜」,第4層裝「燉煮物」,每道料理都帶有吉祥的意思。每個家庭及地區不太一樣。如果是3層的話,第1層是「喜菜」、「小菜」,第二層是「烤物」、「醋涼拌菜」,第三層是「燉煮物」。總共有20~30道菜色,下面介紹主要的幾道菜。
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日本的年菜通常是在初一到初三吃3天,為了讓平常忙碌的媽媽們可以慢慢來。
順便一提,日本的年菜通常是偏甜的口味加上是冷菜,所以身為喜愛熱炒的台灣人可能會不習慣也不一定。(笑)