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Halmeiku Osechi 2026: A Celebration of Tradition and Innovation

Halmeiku, Japan's leading magazine with a focus on women's lifestyles, announces the launch of its 2026 New Year’s Osechi available for pre-order starting August 22, 2025. This marks the 20th anniversary of Halmeiku’s Osechi offering, which has continuously evolved based on reader feedback and culinary collaborations.

A Journey of Reader Collaboration

Since its inception in 2006, Halmeiku Osechi has been developed with active reader participation, drawing from annual surveys and tasting events. Over 450,000 units have been sold, and the demand continues to rise, with 2025's offering hitting an all-time high of 50,000 units sold. The unique approach allows readers to share their suggestions and preferences, which are carefully considered in the development process. This year alone, the team incorporated insights from over 2,687 participants to refine their offerings.

The Essence of Osechi 2026

With a theme centered on "Tradition and Future," the 2026 Osechi embraces both classic New Year's flavors and modern culinary trends. The menu, curated in collaboration with renowned food researcher Takako Yokoyama, includes standout items such as "Miso Grilled Yellowtail" and "Tender Abalone in Salted Sake Lees". These dishes highlight the rich umami flavors of traditional broths and fermented foods.

In addition to the traditional offerings, the menu introduces contemporary features, such as "Chili Shrimp" and "Braised Shark Fin," which add an international flair to the New Year’s celebrations. Halmeiku is committed to using top-quality ingredients, ensuring that synthetic coloring and preservatives are absent, catering to health-conscious consumers.

Diverse Offerings for Every Family

Halmeiku recognizes that family structures and New Year traditions have diversified. Thus, the Osechi 2026 lineup is designed to cater to a variety of preferences, from single servings to family portions. In celebration of the 20th anniversary, an exclusive "Diamond Osechi: Kirara" will be available for a limited time, showcasing luxurious ingredients that will make any New Year's table extraordinary.

For smaller gatherings, the magazine continues to offer single-serve options, designed in response to the growing demand for individualized meals. This flexibility allows families to enjoy the offerings according to their unique preferences.

Specialties Under the Supervision of Takako Yokoyama

Some of the signature dishes under Yokoyama’s expert guidance include:

• - Apple Sweet Potato Puree (Kira, Sai)
• - Tender Abalone in Salted Sake Lees (Sai)
• - Sesame-Seasoned Dried Sardines (Kira, Sai)
• - Red and White Pickles with Kelp (Shichifukujin, Sakura, Fukujyu)
• - Pollock Roe Pickled in Sake Lees (Shichifukujin, Sakura, Fukujyu)
• - Miso Grilled Yellowtail (Shichifukujin, Sakura, Fukujyu)

Osechi 2026 Pricing and Availability

• - Diamond Osechi: Kirara – A sumptuous selection for three people priced at 48,000 yen (tax included).
• - Platinum Osechi: Shichifukujin – Premium Japanese ingredients for three people, priced at 37,800 yen (tax included).
• - Platinum Osechi: Sakura – A variety of dishes for those who want to enjoy smaller amounts, with options for two and three people available.
• - Premium Osechi: Fukujyu – Offers luxury ingredients for one to six people, priced between 11,000 and 55,800 yen (tax included).
• - Standard Osechi: Sai – A diverse menu for three generations, priced between 8,000 and 34,200 yen (tax included).

Final Thoughts

As Halmeiku reaches this significant milestone, the team reflects on the warmth and support received from the readership. They emphasize the importance of community feedback in shaping their products. With Halmeiku Osechi, families are encouraged to enjoy a customized New Year experience, crafted to meet the evolving tastes and lifestyles of modern Japan.

For more details, check out the Halmeiku Osechi 2026 special page here. Don't miss out—quantities are limited. Share a smile around your table this New Year with Halmeiku's unique offerings.