Not gonna lie, Ozoni(お雑煮) was not always my favorite dish for Japanese new years. It was there, but sometimes other food would find it’s way to my plate before the traditional New Years soup. Every year I spend away from the family for New Years, I come to appreciate it more than ever. The dish has it’s roots in samurai history as an easy stew to make. 雑(zo) means “miscellaneous” or “mixed”, and the second, 煮(ni), means “simmer” or “boil”.
My grandma makes a Kanto style zoni that is light and simple. Made from clear miso soup which is flavored with bonito based dashi and soy sauce, it’s a simple dish that keeps your mochi easy to eat. Served with a big mochi and some mushrooms, simple but delicious. Last new year’s post about mochi meant we had lots to use up every year. Ozoni was a treat that I didn’t deserve!
Check out the rest of the spread for the Inahara New Years! Thanks to Miko (@yo_miko) for the photos and until next year!
Gobo (きんぴらごぼう | Burdock root)
Inari Zushi (いなり寿司)
Kuro-Mame ( 黒豆)
Mar-Far Chicken