First course
The first tier is the kuchitori. It is mostly sweet, and contains things like kinton, kumquats, and boiled plums. It also contains fish paste such as kamaboko, and datemaki, which is a staple of New Year's. Since it is a celebratory occasion, it is often red and white.
First course
Red and white kamaboko
Seven Lucky Fortunes Datemaki
Chestnut gold medal celebration
spiny lobster
Noshi chicken
Genpei Abalone
Crab Sarasa Yaki
Matsuba's mother-in-law
Gosan-Take Nanbanzuke
Plum blossom yam
Akabekoyaki
Golden grilled squid
Nishiki egg
Lily root soup
Candied kumquats

Second layer
The second tier basically contains grilled dishes. Seafood is placed here to prevent the smell of fish from transferring to other dishes as much as possible. Vinegared dishes, or other sour foods, are also placed here. Grilled dishes tend to become hard, so they cannot be cooked any longer than necessary, and tend to spoil rather quickly, but even just one vinegared dish, such as a single pickled plum, can make a huge difference in how long they last. Meat such as duck also does not keep well, so it is not that long ago that it began to be placed in tiered tiers, I think it must have been from the 1950s onwards.
Second layer
Grilled salted sea bream
Grilled Spanish mackerel roll
True fish and bonito yuzuan grilled
Salmon and sake grill
Grilled tilefish with Saikyo miso sauce
Grilled cod flavor
Yellowtail teriyaki
Conger eel roll
Grilled clams
Grilled scallops with sea urchin
Jurume Inro Yaki
Duck hoe grilled
Burdock root with vinegar
battledore
Brush ginger

Third layer
The third box mainly contains boiled vegetables with sugar. Sweet potatoes with high sugar content such as shrimp potatoes and taro are usually not included because they crack quickly and fall apart when boiled, which is different from the Kansai region.
Originally, osechi cuisine was made with dried foods, so there was no custom of adding raw foods. The first vegetables harvested that year were first offered to the gods after the autumn harvest, and then the dishes were made with the leftovers, so fish and potatoes were always dried in the sun before being used.
Also, unlike today, sugar was a precious commodity in the past, so a good osechi or o-juku was all about its weight and how much sugar it contained.
Third layer
Eight Heads
Boiled Tiger Prawns in Sake
Matsukasa Tsunemushi
Bamboo shoots with spikes
Plum blossom ginseng
Tsurunagaimo
Tortoiseshell Shiitake Mushroom
Hirouzu (fried tofu dumpling)
Braised pork
Daitokuji Fu
Temari Fu
Matsukasa mother-in-law
Bamboo gluten
Umefu (plum and wheat gluten)
Konnyaku and tortoiseshell stew

The weight of giving
The fourth box, Yo-no-ju, is for celebratory dishes. The character "yo" is used to avoid the character "four". It is a dish representative of New Year's, and contains auspicious dishes such as herring roe, black beans, dried sardines, rolls such as kombu-jime and kombu-maki, namasu, and kanroni. This is similar to the kuchitori, but it contains more dried goatfish, herring, sweetfish, and herring roe. Herring roe is now salted, but originally it was dried and rehydrated in rice water.
The weight of giving
Herring and kelp roll
Conger eel wrapped in kelp
Sweetfish roe rolled in white plate
Oura burdock root stew
Sockeye Salmon Gyuhi Roll
Black beans and grapes stew
Herring roe flavor stew
Teriyaki simmered dried sardines
Octopus and plum stew
Duck fish nanbanzuke
Boiled crucian carp with candy
Candied Shark
Bottarga
Ice head fish
Genpei sashimi

Five layers
Jyutsume is most commonly used for New Year's, but it is also used for all five seasonal festivals. Outside of New Year's, it is often simplified and consists of just two layers.
The number of layers is said to represent the four seasons, and four layers is the formal number. In the case of a five-layered box, the bottom layer is a supplementary layer, and the whole rolls of Datemaki, Konbumaki, and boiled octopus are packed here without being cut, and when the contents of each layer are used up, cut them up and add more.