In Keihanshin (Osaka, Kyoto and Kobe) region it is called Hone (bone) Shogatsu or Atama (head) Shogatsu because people eat the bones and heads of yellow tales prepared for the New Year, simmering with sake lees, vegetables soybeans etc.
京阪神地方では、正月に用いたブリの骨や頭を酒粕・野菜・大豆などと一緒に煮て食べることから骨正月・頭正月とも言う。