Discovering Ozoni: The Heartwarming Japanese New Year Soup
執筆者: Steven Wong
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読む時間 2 min
What is Ozoni?
In Japan, the New Year begins with a heartfelt tradition—a bowl of ozoni, a comforting mochi soup enjoyed on the morning of January 1st. This delicious dish symbolizes prosperity and well-being for the year ahead. While simple in its core, consisting of chewy rice cakes and an assortment of vegetables in a warm broth, ozoni's charm lies in its rich history and cultural significance.
A Glimpse into Ozoni's Origins
Ozoni, or お雑煮, has roots dating back centuries, originating alongside Japan’s ancient customs. The sticky mochi, central to this dish, traces its history to as early as the Heian period (794-1185). At that time, people believed that consuming mochi would fortify their teeth and bones. Over time, mochi became an essential part of New Year celebrations, symbolizing resilience and good fortune.
During the Edo period (1603-1868), mochi became a staple not just for religious offerings but also for the common people, especially during significant festivities like the New Year. This led to mochi becoming an integral component of ozoni, a dish once served to samurai as a nourishing meal during their travels.
Regional Takes on Ozoni
Ozoni is a personal dish, often reflecting the unique culinary traditions of different Japanese regions. Its three primary elements—mochi, vegetables or meats, and broth—come together in varied ways across the country.
Kanto Style
In eastern Japan’s Kanto region, ozoni is known for its savory soy sauce and dashi-based broth, enriched with umami from dried bonito flakes. The mochi here is typically round and boiled, adding a delightful chewiness to the soup.
Kansai Style
Travel west to Kansai, and you’ll find a version of ozoni that uses a creamy white miso base, creating a subtly sweet and smooth broth. Kansai mochi tends to be rectangular and baked to perfection, offering a slightly crisp exterior that softens in the warm soup.
Diverse Dashi Bases
While Kanto and Kansai styles dominate, variations in dashi bases abound, ranging from soy-based sumashi to sweet red bean soups like zenzai in Matsue. Each type imparts its unique flavor, showcasing the diverse tastes across Japan.
Choosing the Perfect Mochi
Mochi in ozoni can be prepared many ways—grilled, stewed, or fried—each method delivering a distinct texture and flavor. Regional variations influence mochi shapes too; Hokkaido favors grilled rectangular mochi, while Kagoshima serves stewed, round mochi. In areas less conducive to rice cultivation, tofu substitutes may be used to make mochi.
Craft Your Own Ozoni at Home
Making ozoni is a delightful way to bring a piece of Japan into your kitchen. Here's a simple recipe to get you started:
Ingredients
Dried kombu or kombu dashi powder
Soy sauce, sake, and salt (for Kanto style)
White miso paste (for Kansai style)
Store-bought mochi
Vegetables like carrots, daikon radish, and spinach
Instructions
Prepare the Broth
If using dried kombu, soak it overnight.
In the morning, slice your chosen vegetables.
Add them to the kombu water, removing the kombu before the water boils.
For Kanto style, add soy sauce and sake. For Kansai style, dissolve miso paste to taste.
Cook the Vegetables
Simmer the broth with vegetables until tender.
Prepare the Mochi
Grill or toast mochi until puffy and soft.
Serve
Place a mochi piece in each bowl, ladle the soup and vegetables over it, and enjoy!
Experience the Magic of Ozoni
Whether it's a clear, light broth or a hearty, flavorful concoction, ozoni encapsulates the essence of Japan’s New Year traditions. Each bowl tells a story, bringing warmth and joy to those who partake in this cherished custom.