How To Make Ozoni (Japanese New Year Mochi Soup)

Ozoni, a traditional Japanese soup, is akin to a warm family hug in a bowl, especially cherished during New Year's festivities. What makes it truly special is how it varies from region to region and from one family's kitchen to the next. It's a dish as diverse and unique as the people who prepare it.

Back in the day, mochi was a treat for special occasions. People would make mochi from rice harvested in the previous year, offering it to the deity believed to arrive during the New Year. They would then transform those offerings into Ozoni, savoring it as a way of expressing gratitude for the good crops of the past year and wishing for a bountiful new one and household safety. This practice marks the beginning of consuming Ozoni in the new year.

At the heart of Ozoni lies the broth, with two main styles: Kansai-style and Kanto-style. In Kansai (like the Osaka area), they tend to opt for a rich and creamy white miso base, a velvety hug for your taste buds. Meanwhile, in Kanto (like the Tokyo area), a clear dashi broth seasoned delicately with soy sauce and salt takes precedence, offering a gentle whisper of flavors. Some regions even present a sweet red bean variation, reminiscent of oshiruko.

Family traditions and regional quirks shine through in the additional ingredients. In Kanto-style, you might find chicken, kamaboko (fish cake), carrots, and spinach gracing the bowl, keeping the focus on the pure essence of dashi. Kansai-style gets a bit more complex with taro (satoimo), daikon radish, carrots, and yuba (tofu skin), a flavorful medley mirroring local tastes and ingredient availability.

The choice between Kanto-style and Kansai-style Ozoni often reflects regional influences passed down through generations. In my Kansai home, we grew up enjoying Kanto-style Ozoni, influenced by my parents' upbringing, despite their Kansai roots. This tradition in our home traces back to my great-grandparents’ generation, a heartwarming connection to our roots shared through a bowl of soup that we want to pass on to others.

Ozoni is a family heirloom, a cherished tradition, and a celebration of Japan's culinary diversity. It's a reflection of the love and culture of the family that prepares it and the regional pride that makes it special.