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Ingredients and seasonings required in prepare

1. Prepare Jumbo shrimp
2. Prepare Sake
3. Take Salt
4. Prepare Combined seasonings:
5. Take Dashi stock
6. Prepare Sake
7. Prepare Mirin
8. Take Sugar
9. Use Usukuchi soy sauce

The history of osechi ryōristretches back to the early ninth century during the Heian period. As time went on, however, the tradition shifted from its simple origins to include arrays of colorful dishes presented in jūbako(重箱), or multi-tiered lacquer boxes. Kikuka Kabu (菊花蕪**) - This is a whole baby turnip cut to look like a chrysanthemum flower that's then pickled in vinegar, salt and sugar with some chili pepper in the middle. The chrysanthemum is the symbol of the emperor and is used to mark joyous occasions.

How to cook Sweet Simmered Shrimp for Osechi (New Year's Feast):

1. Trim the shrimp's head and whiskers, and trim the tails end diagonally.
2. Bend the shrimp into a "U" shape and devein by sticking a bamboo skewer through the middle of the back side.
3. Leave the shrimp bent in a "U" shape and stick a toothpick. Sprinkle with sake and salt.
4. Bring plenty of water to a boil and add salt and shrimp. Boil for about 2 minutes over medium heat, and drain in a colander.
5. Simmer the combined seasonings in a pot and add the shrimp. Cover with a lid and simmer for about 3 minutes, set aside.
6. When it has cooled, remove the toothpicks and place the shrimp in a container with a lid and store in the refrigerator.
7. Done and ready to serve!

Pirikara Konnyaku (ピリ辛コンニャク)- Konnyaku (yam jelly) simmered in a sweet and spicy sauce. Kuromame (くろまめ, 黒豆) are sweetened black soybeans. They symbolize health and therefore the ability to work hard in the coming year. Kuromame have an incredibly glossy appearance thanks to being simmered on low heat for up to eight hours in sugar and soy sauce. Turn off heat when it comes to a boil.

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