Dad told me that in Japan everyone cooks, cleans and prepares for Oshogatsu on New Year’s Eve so that on New Year’s Day, we can rest and spend time with each other. Our Osechi menu comes with a Red Sea bream or Tai Fish, which he always makes on New Year’s. Mom says it’s for celebratory occasions—an Omedetai. (Omedetou means "congratulations," so there's a little fish pun there!) Pickup is on New Year’s Eve early afternoon. We’ll see you there.