Ozoni (お雑煮) is a mochi soup that we eat along with Osechi Ryori (traditional dishes) on New Year’s Day in Japan. The preparation for ozoni varies both by household and region. I’ve shared Kansai (western Japan) style Ozoni recipe before, so this year I’m sharing Kanto (eastern Japan) style Ozoni.
The Kanto Style Ozoni
Unlike white miso-based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions), clear dashi-based soup is the mainstream in Tokyo and eastern Japan (Read this post to learn some of the differences between eastern and western Japan.). The soup includes toasted mochi, chicken, and komatsuna (小松菜) – Japanese mustard spinach, usually harvested in winter months.
Ingredients for Ozoni
As each family has its own recipe, there are often colorful ingredients added like fish cakes (kamaboko), dried shiitake, and the carrot that is cut out in a pretty flower shape (here’s how to make it). Some of the key ingredients for ozoni – such as komatsuna, yuzu (citrus), and mitsuba (Japanese parsley) – can be hard to find outside of Japan and you might need to substitute or skip. If you’re in the U.S., first check out large Japanese Japanese supermarkets like Nijiya, Mitsuwa, and Marukai, where they usually fully stocked for New Year’s ingredients.
Interested in Kansai-style Ozoni?
If you’re interested in Kansai-style Ozoni with white miso, check out the video and recipe with step by step pictures. Living outside Japan, it’s hard to recreate an authentic Oshogatsu (New Year’s Day) experience; however, I do try my best to keep the Oshogatsu spirit going with Japanese New Year’s decorations around the house, otoshidama (monetary gifts), and food. Have a happy, healthy, and prosperous New Year! 良いお年を！ Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on December 26, 2015. It’s been republished in December 2021.
