Toshikoshi Soba (End-of-Year Soba)

by Megg

In the United States, New Year’s Eve is full of partying, drinking and full-on celebrating until midnight (and beyond!).  Then it seems, many people spend the first day of the new year nursing a hangover and recovering from a long night out.  In Japan, however, the celebration really kicks off on New Year’s Day and goes on for a few days after.  New Year’s Eve is a bit more quiet.  Toshikoshi soba, or “end-of-year soba,” is a lovely traditional meal for the last day of the year.  Warming and simple, I’ve heard that the long soba noodles signify longevity.
Toshikoshi Soba
I used this great recipe found at Just Hungry: Toshikoshi Soba, or Year-End Soba. I garnished it with baby arugula (instead of spinach, since we had arugula on hand), narutomaki kamaboko, green onion, nanami togarashi, and a raw egg.  It was my first time trying this dish, and I loved it!  In fact, I mixed traditions a bit, as I enjoyed it before heading out to a party that went until early morning.  I even exercised a little self-control, and what do you know, no hangover! Now that’s a good way to start the new year! ^_^
Soba Noodles
Do you have any traditional foods you enjoy on New Year’s Eve or New Year’s Day?
  • Bentobird

    Hi Megg! I love that we were sharing the same soba and pink and white fishcake vibe in our recent posts–awesome bento synchonicity!! This is a lovely and healthful start to the New Year. May yours be full of joy and Year of the Rabbit grace and harmony!

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