What is Ozoni?
Ozoni is a traditional Japanese dish and one of the essential dishes for celebrating the New Year. It is particularly common to eat it as a New Year’s breakfast, and its taste and ingredients vary by region and household. A unique feature of ozoni is that it always includes mochi (rice cakes), while other ingredients and cooking methods differ widely across Japan. During New Year’s celebrations, many families also focus on the presentation, serving ozoni in lidded bowls or lacquerware to elevate its festive appeal. These elements together make ozoni a dish that beautifully embodies the spirit of the Japanese New Year.
Good Luck Ingredients
Mochi
Mochi is indispensable in ozoni. Its sticky texture symbolizes longevity and family bonds. The shape of mochi, whether square or round, also differs by region.
Chicken
Chicken is considered a symbol of good fortune, as the bird is associated with flying toward the sky.
Yellowtail (Buri)
In Japan, its name changes as it matures, so it is called a "success fish”, representing success and career advancement.
Red and White Kamaboko
The red color wards off evil, and the white represents purity, making these colors auspicious. Kamaboko’s sunrise-like shape is perfect for New Year celebrations.
Daikon Radish and Carrot
These long-rooted vegetables are said to represent longevity and good health. And for the same reason as red and white kamaboko, Daikon’s white represents purity, and carrot’s red wards off evil, making them fitting for celebrations.
Leafy Greens (Spinach, Komatsuna, Mizuna, etc.)
The green color represents vitality and health, symbolizing family prosperity.
Shiitake Mushrooms
The umbrella shape of shiitake mushrooms symbolizes spreading joy.
Taro
With its many small "child" taros attached to the main root, taro symbolizes fertility and family prosperity.
Yuzu Citrus
Yuzu peel, associated with its fragrance and wordplay meaning "flexibility," is added to ward off evil spirits.
Mitsuba (Japanese Parsley)
Its refreshing scent is said to purify and bring good luck.
Types of Ozoni
Ozoni varies greatly across Japan, reflecting local ingredients and cultural influences. Its diversity extends to over 100 types, with variations in both ingredients and soup base. This time, we’ll focus on the characteristics of Kanto and Kansai styles, along with easy-to-make recipes for each.
-
Kanto Style (Clear Soup Base)
- Characteristics: A clear soup made with clear dashi broth.
- Ingredients: Chicken, kamaboko, komatsuna (Japanese mustard spinach), carrot, daikon (radish), etc.
- Mochi: Grilled cut mochi.
- Dashi: Made with bonito flakes or kelp.
[Ingredients (2 Servings)]
Mochi: 2 pieces
Chicken thigh: 50g
Carrot: 30g
Daikon radish: 30g
Water: 400ml
Cooking sake: 2 tsp
Dashi granules: 1/2 tsp
Light soy sauce: 1 tsp
Salt: A pinch
[Instructions]
① Slice the daikon and carrot into 1 cm rounds. Cut the chicken into bite-sized pieces and drizzle with cooking sake to marinate.
② Add water, dashi granules, daikon, carrot, and chicken to a pot and heat.
③ Once boiling, add soy sauce and adjust the flavor with salt. Simmer over medium heat for about 5 minutes, skimming off any scum that rises to the surface.
④ Toast the mochi in a toaster or frying pan.
・Toaster: Place the mochi on a baking tray lined with aluminum foil and bake for 7 minutes. After that, leave the mochi in the toaster for 1 additional minute to warm through with residual heat.
・Frying Pan: Heat a small amount of oil in a frying pan. Cook the mochi for 4 minutes on each side. (The mochi is ready when it puffs up.)
⑤ Place the mochi in a soup bowl. Pour the cooked soup and its ingredients over the mochi.
-
Kansai Style (White Miso Base)
- Characteristics: Features a sweet white miso broth.
- Ingredients: Daikon, taro, carrot, etc.
- Mochi: Boiled round mochi.
- Dashi: Kombu-based.
[Ingredients (2 Servings)]
Mochi: 2 pieces
Carrot: 30g
Daikon radish: 30g
Taro (or substitute with potato): 2 pieces
Water: 400ml
Cooking sake: 2 tsp
Dashi granules: 1/2 tsp
White miso: 2 tbsp
[Instructions]
① Slice the daikon and carrot into 1 cm rounds. Peel the taro, rub it with salt to remove the slimy texture, and rinse thoroughly with water.
② Add water, the prepared vegetables, and dashi granules to a pot. Simmer over medium heat until the vegetables are tender.
③ Once the ingredients are cooked and soft, turn off the heat and dissolve the white miso into the soup.
④ Place the mochi in a soup bowl and pour boiling water over it to soften. ※ You can also boil the mochi in a separate pot.
⑤ Remove the mochi from the hot water, discard the water, and return it to the soup bowl. Then pour the soup and cooked ingredients over the mochi.
※ Use vegetable or cookie cutter to shape the carrot and daikon into decorative forms for a polished presentation.
※ If you like, you can also garnish it with mitsuba leaves or yuzu peel in the middle at the end to add more fragrance.
Even between Kanto and Kansai, ozoni are so different. Across Japan, there are countless other unique types, such as Kyushu’s flying fish dashi-based ozoni or the natto-filled versions from Tohoku. Why not try making your favorite ozoni with auspicious ingredients this year?
3 Recommended Mochi Recipes
Mochi is a staple for New Year celebrations, but it is also a versatile ingredient that can be enjoyed in everyday meals. Its simple flavor and chewy texture make it suitable for a variety of dishes, whether Japanese or Western-inspired. With a little creativity, mochi can transform into exciting new flavors. Here are three easy and delicious mochi recipes:
-
Grilled Mochi (Isobe Yaki)
This sweet and savory mochi snack is glazed with soy sauce and sugar for a delightful treat.
Recipe source: Easy Frying Pan Isobeyaki Recipe - Enjoy Sweet Soy Sauce Glazed Mochi
[Ingredients]
Mochi: 5 pieces
Nori (seaweed): 5 sheets
★ Sugar: 5 tbsp
★ Soy sauce: 4 tbsp
Oil: 1 tbsp
[Instructions]
①Mix the sugar and soy sauce in a small bowl until combined.
②Cut the nori into sizes suitable for wrapping around the mochi.
③Heat oil in a frying pan over medium heat and add the mochi.
④Once golden brown, flip it over, and lower the heat to simmer. Cover the pan with a lid to ensure the mochi softens evenly.
⑤Once it has softened, add the ★ ingredients and simmer until the mochi absorb the flavors. (Keep the heat low)
⑥Once the sauce has coated the mochi, wrap each piece in a sheet of nori, arrange on a plate and it’s done.
※ It is also recommended to use butter instead of oil or to put cheese in between the pieces.
-
Mochi Pancakes
A delightful twist on the classic pancake, these mochi pancakes are extra chewy.
Recipe source: The Power of Mochi!? Fluffy Pancakes
[Ingredients]
Mochi: 1 piece
Egg: 1
Milk: 150ml
Pancake mix: 200g
Oil: As needed
[Instructions]
① Cut the mochi into 4–8 pieces and place them in a microwave-safe bowl with the milk. Cover with plastic wrap and microwave at 1000W for 2 minutes and 30 seconds (or 4 minutes at 600W). Watch carefully to prevent the milk from boiling over. (If the mochi isn’t fully melted, heat in 10–20 second increments until softened.)
② Stir the mixture thoroughly until the mochi is completely melted and smooth. Let it cool slightly, then add the egg and mix well.
③ Gradually add the pancake mix in several batches, gently mixing each time. (It’s okay if there are a few lumps remaining, avoid overmixing.)
④ Heat a frying pan over low heat and grease it lightly with oil. Pour a portion of the batter into the pan. Cover with a lid and cook for about 3 minutes.
⑤ Cover with a lid and cook for about 3 minutes. Do the same with the other side. Once both sides are cooked through, serve on a plate and it's done.
※You can also replace the milk with almond milk or soy milk for for a delicious alternative.
-
Chocolate Mochi
This is a dish that allows you to enjoy the rich flavor of chocolate with the chewy texture of mochi.
Recipe source: Easy Chocolate Mochi with Cut Mochi
[Ingredients]
Mochi: 3 pieces
Milk: 60ml
Chocolate: 100g
Cocoa powder: 10g
[Instructions]
① Cut the mochi into 4–8 pieces and place them in a microwave-safe bowl with the milk. Cover with plastic wrap and microwave at 1000W for 1 minute 10 seconds (or 2 minutes at 600W). Watch carefully to prevent the milk from boiling over. (If the mochi isn’t fully melted, heat in 10–20 second increments until softened.)
② Break the chocolate into pieces and add it into ① and mix well until it melts.
③ Lay a sheet of plastic wrap on a flat surface and sprinkle it with cocoa powder. Then place ② on top.
④ Sprinkle it with cocoa powder and shape it into a rectangle about 2 cm thick. Let it cool to room temperature.
⑤ Once cooled, refrigerate the mochi for about 30 minutes until firm.
⑥ Slice the mochi into bite-sized pieces and plate them. Enjoy your chewy chocolate mochi!
Tips for Eating Mochi Safely
Mochi is a symbolic and cherished ingredient in Japanese culture, but its sticky texture poses a choking hazard if not chewed thoroughly. This is particularly important for children and the elderly. To safely enjoy mochi, keep the following tips in mind:
[Tips for Safely Enjoying Mochi]
- Avoid eating mochi alone whenever possible (make sure someone is nearby).
- Drink tea or soup before eating to moisten your throat.
- Cut mochi into small, manageable pieces before eating.
- Chew slowly and thoroughly before swallowing.
[Emergency Measures]
If the mochi does get stuck in the throat, immediate action is necessary to prevent choking:
① Have the person in a seated or standing position with their head down and firmly hit the area between their shoulder blades. (Keep hitting until the mochi comes out.)
② If necessary, perform the Heimlich maneuver: Stand behind the individual, wrap your arms around their waist, and make a fist with your thumb positioned just above their navel. Grasp your fist with the other hand and thrust upward sharply.
※ Method ② should not be used on pregnant women or infants.
※ If the person cannot make a sound or cough, they are likely choking.
※ If the person is unconscious or the mochi does not come out even after first aid, call an ambulance and perform CPR.
While mochi might seem a bit intimidating, it’s not the only food that requires caution—fish bones, nuts, and konjac jelly can also pose risks. By being aware of these and following a few simple safety tips, you can enjoy the delicious taste and cultural significance of mochi with peace of mind.
Recommended Shops
Food Products
Tableware & Home Goods
Wishing you a wonderful and prosperous New Year in 2025!
