The New Year in Japan is celebrated with special traditions, and one of the most beloved dishes is Ozoni, a comforting soup with mochi (rice cakes). While living in Canada, I recreated this dish to feel connected to my Japanese roots.
In Japan, ozoni varies by region. Eastern regions typically prepare a soy sauce-based soup, while western regions favor a white miso base. As someone from the Kanto region, I made a soy sauce-based version. It’s light yet packed with the umami of soy sauce and dashi, making it a warming dish perfect for winter.
Ingredients
Daikon radish
Carrot
Spinach
Chicken
Mochi (rice cake)↑ Quantity: as much as you need:)
Soup
Katsuobushi (bonito) dashi granules: ½ tsp
Kombu (kelp) dashi granules: ½ tsp
Cooking sake: 1 tbsp
Soy sauce: 1.5 tbsp
Salt: 1–2 tsp
Boiled water: 800 ml
How to make
1. Cut radish, carrot, spinach, and chicken into bite-sized pieces.
2. Boil water and add katsuobushi and kombu dashi, radish, and carrot.
3. Add chicken and bring it to a boil again.
4. Season with salt, sake, and soy sauce.
5. When the chicken is cooked, add spinach and season to taste with salt.
6. Add mochi and cook until it softens (~2 minutes).
The result is a bowl of tender mochi and flavorful broth that warms both the body and soul. Some believe ozoni brings good luck for the year ahead, making it not just delicious but meaningful.
Even in Canada, making ozoni allowed me to embrace the spirit of a Japanese New Year😊 Give this simple yet comforting tradition a try!