What Is Ozoni All About This Traditional Japanese New Recipe

Ozoni, or お雑煮, is a traditional Japanese soup that plays a significant role in the country's New Year celebrations, known as Oshogatsu. This hearty and nourishing dish is enjoyed on New Year's Day and is believed to bring good luck and prosperity.

What is Ozoni?

Ozoni is a special soup that varies greatly by region and household in Japan. The name "ozoni" roughly translates to "mixed boil," reflecting the diverse ingredients used in its preparation. It typically includes mochi (rice cakes) and a variety of vegetables and proteins, making it a unique and flavorful dish.

Regional Variations

Kanto Style (Tokyo Area)

In the Kanto region, which includes Tokyo, ozoni is characterized by a clear broth made with ichiban dashi, a combination of kombu (dried kelp) and katsuobushi (bonito flakes). This broth is flavored with soy sauce, sake, and mirin. Common ingredients include grilled rectangular-shaped mochi, chicken, fish cakes, dried shiitake mushrooms, carrots, and leafy vegetables like spinach or komatsuna. The soup is often garnished with yuzu peel.

Kansai Style (Kyoto Area)

In the Kansai region, which includes Kyoto, ozoni features a white miso-based broth. This version uses kombu dashi as the base and adds white miso paste for a richer flavor. Round-shaped mochi is cooked in boiling water before being added to the soup. Typical ingredients include taro root, daikon, carrot, and leafy greens like komatsuna. The soup is often garnished with katsuobushi (bonito flakes) on top.

Ingredients and Preparation

Common Ingredients

• Mochi: Rice cakes that can be either grilled (Kanto style) or boiled (Kansai style).
• Dashi Broth: Made from kombu and katsuobushi, this broth is the foundation of ozoni.
• Vegetables: Carrots, daikon, shiitake mushrooms, and leafy greens like spinach or komatsuna are common.
• Proteins: Chicken, fish cakes, and sometimes seafood or tofu.

Preparation Steps

1. Broth Preparation:

   • For Kanto style, combine water and kombu in a pot and heat over low heat. Just before boiling, remove the kombu and add katsuobushi. Strain the broth and add soy sauce, sake, and mirin.
   • For Kansai style, dissolve white miso paste into the kombu dashi broth.

2. Vegetable and Protein Preparation:

   • Cut vegetables into desired shapes. For example, carrots can be cut into flower shapes using a cookie cutter.
   • Prepare proteins like chicken and fish cakes by cutting them into bite-sized pieces.

3. Mochi Preparation:

• For Kanto style, grill the mochi until it expands and turns golden brown. Alternatively, bake in a toaster oven for about 5 minutes.
• For Kansai style, boil the round mochi until it rises to the surface.

4. Assembly:
   • Place the mochi, vegetables, and proteins in a bowl. Pour the hot broth over the ingredients and garnish with yuzu peel or katsuobushi.

Symbolism and Tradition

Ozoni has a rich history dating back to the Muromachi period (1336–1573), where it was served as a side dish or snack during samurai banquets. The tradition of eating ozoni on New Year's Day became widespread, symbolizing good luck and prosperity for the coming year.

Customization and Variations

Each household and region in Japan has its unique version of ozoni, reflecting local ingredients and preferences. Some variations include adding seafood in coastal regions and using vegetables and mushrooms in mountainous areas. This flexibility makes ozoni a dish that can be tailored to suit various tastes and dietary needs.

By understanding the different regional styles and ingredients of ozoni, you can create your own version of this traditional Japanese New Year's soup, ensuring it remains a cherished and meaningful part of your celebrations.