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Ozouni（お雑煮）
What kind of dish is Ozouni??
Ozouni is a soup with rice cakes eaten on the morning of New Year’s Day.
The ingredients used include radish, carrots, taro, green onions, spinach, chicken, and kamaboko.
The meaning of zoni is ”to stew miscellaneously,” and it comes from the fact that various ingredients are boiled together.
The ingredients and seasoning of ozoni vary depending on the region, but the one thing that is always included is mochi. It continues to be eaten during the New Year as a food that gives people vitality.
History of ozoni
Zoni has a long history and is said to have started in the Heian period. Since ancient times, mochi has been an auspicious food for the Japanese, who are an agricultural people and eaten on celebrations and special occasions.
Therefore, in Kyoto during the Muromachi period, zouni was eaten at celebrations other than New Year’s. It seems that it was common to use round-shaped mochi and miso.
In the Edo period, people from different parts of the country began to interact with each other, and ozouni spread across the country as a New Year’s menu that was enjoyed by everyone, regardless of social status.
In the past, rice, the raw material for mochi, was expensive, so common people used taro instead.
And ”Wakamizu” drawn from wells and rivers at the beginning of the year was used for making ozoni.
Ingredients such as vegetables and rice cakes were offered to the gods before cooking. Ozouni was sacred to people.
Regional characteristics
When ozouni was first introduced from Kyoto, Edo people also ate seasoned ozouni with miso, but gradually soy sauce-flavored ozouni became popular.
Among the rare ones, there is one in the Izumo region that uses azuki beans and looks like zenzai, and Iwate’s ”walnut zoni. Walnut zoni is served with a sauce made from ground walnuts, sugar, and soy sauce.
In western Japan, round-shaped mochi, which symbolizes “harmony”, have long been the mainstream. However, in eastern Japan, square mochi, which can be made in large quantities at one time, became more popular.
My grandmother’s ozouni was a miso soup with round-shaped mochi filled with red bean paste. This ozouni is a taste of memories.
NUTRITION FACTS
159 kcal Protein 4.2g Fat 0.4g Carb 32.3g Salt Equivalent 1.7g
INGREDIENTS
- konbu dashi
- ☆water 1000g
- ☆konbu 10g
- katsuo dashi
- ★hot water 600g
- ★bonito flakes 20g
- ⇒ awase dashi 180g
- carrots 15g
- soy sauce 8g
- mirin 5g
- sake 5g
- mochi(rice cake)
- kamaboko (fish cake) 10g
- kaiware radish 5g
COOKING INSTRUCTIONS
➀ Soak the kelp in water for 3 hours. (You can also heat it and take it out just before it boils, but I don’t want it to get slimy, so I soak it for a long time.)
② Boil water, add bonito flakes and immediately turn off the heat.
③ When the bonito flakes sink to the bottom of the pot, strain them through a colander.
④ Combine the konbu and bonito stock. This is called awase dashi.
⑤ Pour 180g of the awase dashi into a pot and heat.
⑥ Slice the carrots and add them to the awase dashi and simmer until soft.
⑦ Add soy sauce, mirin, and sake.
⑧ Place the mochi on aluminum foil and bake for 3 minutes. Use a fish grill or toaster oven.
Apply a thin layer of oil to the aluminum foil! This will prevent the mochi from sticking to the aluminum foil.
⑨Pour the soup into a bowl and top with mochi, kamaboko, kaiware, and carrots.
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