Okuizome: The Hundred-Day First Meal Ceremony

Learn how a ceremonial tray, a tooth-hardening stone and a whole sea bream celebrate a baby's hundredth day in Japan, and how families adapt it.

Published October 19, 2026 at 10:38 AM JST | By Tokyo Paul

Quick answer: Okuizome, also called hashi-hajime (chopstick beginning), is a Japanese ceremony held around the hundredth day after birth. Family members pretend to feed the baby a ceremonial meal that includes rice and a whole sea bream, and touch a small "tooth-hardening stone" to the gums, wishing for lifelong health and plenty of food.

What okuizome is

Okuizome means "first meal ceremony". It is held on or near the hundredth day after a baby is born and is also known as hashi-hajime, the start of chopsticks, and momoka-iwai, the hundred-day celebration. The baby is the guest of honor, and the family prays that the child will never go without food and will grow up healthy.

The key point is that the baby does not actually eat the feast. At about three months, babies still drink only milk, so family members hold up chopsticks with a bit of food and bring them near the baby's mouth as a symbolic gesture. The adults then enjoy the meal, which is why the event has the feel of a small family party.

In everyday use, many Japanese parents simply call it okuizome or the hundred-day party. The ceremony is a happy marker that the baby has reached a stable stage of early life, and it often gives families a reason to gather and take portraits.

The tray and the food

The meal is traditionally served on a special tray in vermilion lacquerware, a color associated with good luck and protection from evil. It usually includes a bowl of rice, often sekihan (red bean rice) or heaped white rice, a soup, simmered dishes and a whole grilled sea bream, called the celebratory fish. Some households include pickled plum (umeboshi), which stands for a long life.

The whole fish is chosen because a fish served with the head and tail suggests finishing something from beginning to end. Sea bream is linked with longevity and good fortune, and since the fish is known for eating a wide variety of foods, the dish also carries the hope that the child will be able to eat well. Busy families can sometimes order a ready-made set from a restaurant or a shop, which saves cooking.

Tableware sets for the ceremony are sold in Japan in lacquer, wood and ceramic. Some families receive a set as a gift from grandparents and keep it for the child's later milestones. Fresh fish can be requested from a fish counter well before the date.

The tooth-hardening stone

A well-known part of the ceremony is the hagatame-no-ishi, the "tooth-hardening stone". A small smooth pebble is placed on the tray, or sometimes a stone-shaped substitute. At the end of the ceremony, the feeder touches the stone with the tip of the chopsticks and then touches the baby's gums gently with the same tip several times, in the hope that the child will grow strong teeth.

Families sometimes borrow a stone from a nearby shrine, while others pick a clean pebble themselves. If you use a real stone, wash it carefully, and never place it in a baby's mouth. The contact is only a light symbolic touch with chopsticks, and it should be done very gently. Many families use a substitute, such as a decorative object.

Who feeds the baby

In one common tradition, the oldest member of the family, such as a grandparent, performs the feeding gesture. Some families choose a relative of the same sex as the baby, with a male relative for a boy and a female relative for a girl. Others have the parents do it, or let each family member take a turn. There is no single rule, and the choice often reflects family preference.

The ceremony is, in principle, a family event centered on the baby, with parents and grandparents gathered around. These days relatives and close friends are often invited too, which makes the occasion a chance to introduce the baby to people outside the home. Photos are an important part of the day, so families often dress the baby in a nice outfit.

Families who prefer to keep the ceremony very small simply take turns while a camera records the moment. A baby may fuss or sleep through it all, and that is entirely normal; the ceremony is for the family as much as for the child, and nobody expects a perfectly calm baby.

A long history

Okuizome is said to date back to the Heian period, roughly from the late eighth to the late twelfth century, which means that the custom has been handed down for more than a thousand years. Over this time the details of the meal and the tableware have changed with fashion and region, but the central wish has stayed the same: a long life with food on the table.

The ceremony belongs to a group of early milestones that includes the naming day, the first shrine visit and the first festival. Each stage marks a step in the baby's early life. Okuizome looks ahead to the months when the baby will begin real solid food.

Because the custom is so old, local variations are plentiful. Different regions favor different fish and side dishes, and some families add small touches of their own, such as writing wishes on a card to display beside the tray. Asking a grandparent how it was done in the family is often the best guide.

How families celebrate today

Many families now keep okuizome simple. A common approach is to order a prepared set, dress the baby in a ceremonial outfit, take photos and share a meal with grandparents. Some people hold the ceremony at home, others in a restaurant that offers a celebration menu. Packages differ in price and content, so ask what is included.

The date is flexible. Some families hold it exactly on the hundredth day, but others choose the nearest weekend to suit relatives' schedules. In some regions the timing varies from about one hundred to one hundred and twenty days after birth. Parents who want to follow the tradition should consult their families about local habits.

Tips for overseas parents

The idea is easy to adapt abroad. Prepare a special dish, such as sea bream or any favorite celebratory fish, cook red bean rice if you can find the ingredients, and hold up a pair of chopsticks or a spoon in a symbolic gesture. Do not give the baby real food before the pediatrician says the baby is ready. Weaning usually starts around five to six months, according to Japanese city guides.

A smooth pebble is not necessary. A photo of the family at the table or a hand-written note about wishes for the child is also meaningful. Related terms include hashi-hajime (chopstick beginning), hagatame (tooth strengthening) and rinyushoku (weaning). This guide shares general cultural information and published research, not professional advice; for a child's health, talk with a pediatrician or local clinic.

Frequently Asked Questions

Does the baby eat the food at okuizome?

No. At about three months a baby only drinks milk, so the feeding is symbolic. A family member lifts chopsticks with a little food toward the baby's mouth, and the adults enjoy the meal. Real weaning usually starts around five to six months.

What is the stone used in okuizome?

It is the hagatame-no-ishi, the tooth-hardening stone. A small smooth pebble is placed on the tray, and at the end the chopstick tip touches the stone and then the baby's gums gently, as a wish for strong teeth. It should never be put in the baby's mouth.

When is okuizome held?

Around the baby's hundredth day, although some families choose a date between about 100 and 120 days or the nearest convenient weekend. The timing is flexible. Many families also hold it at a restaurant or at home with grandparents.

Want to go deeper? Tokyo Paul's book Japanese Parenting Secrets That Create Calm, Independent Children is available on Amazon.

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More guides from Tokyo Paul: Oshichiya: The Seventh-Day Baby Naming Ceremony, Isshomochi: The First Birthday Rice Cake Ceremony and Celebrating Babies in Japan.