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The preparation:
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Peel the taro tuber, cut it into bite-sized pieces, and cook it in a separate pot with plenty of water until it is soft. Then drain and rinse lightly under running water to remove the slimy layer.
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Cut the daikon into bite-sized pieces and the carrot into slices.
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In a separate pot, bring 200ml of water to a boil, add 1 tsp instant dashi, and stir. Add the daikon and carrots to the broth and cook over medium heat for about 10 minutes until the vegetables are tender.
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Put the white miso paste into a bowl, add a small amount of the hot broth, and dissolve. Return the dissolved miso paste to the pot and stir over low heat without bringing the broth to a boil.
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Lightly cook the mochi in a separate pot or toast it as desired.
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Place the mochi and the separately cooked taro tuber into a bowl. Pour the vegetables and the miso soup over them. Finally, finely grate some yuzu zest and sprinkle bonito flakes on top. Serve and enjoy!
Table of contents:
Summary
Kansai-Stil Ozoni is a traditional Japanese New Year’s soup featuring a mild white miso base, deeply rooted in the history of the Muromachi period when it was first enjoyed by samurai. This regional dish highlights local ingredients like round mochi, daikon, and taro, symbolizing family harmony and prosperity. Unlike the square mochi common in eastern Japan, the round mochi in Kansai Ozoni is typically cooked directly in the soup, creating a soft texture, though some prefer it toasted for a smoky flavor. Modern twists on this classic include adding soy milk for creaminess, incorporating Western vegetables like broccoli or asparagus, and experimenting with toppings such as bacon or cheese. For those without access to white miso, mixing regular miso with sugar or tahini can mimic the taste, making Kansai Ozoni an adaptable and beloved recipe celebrating tradition and creativity.If you're interested, why not take a look here!
The History of Kansai-style Ozoni
Kansai-style Ozoni is a traditional New Year's soup with a mild white miso base. Historically, Ozoni was eaten by samurai during the Muromachi period before it spread among common people and developed different variations in various regions of Japan. In Kansai, local ingredients such as round mochi, daikon, and taro are used, reflecting the region's rich agricultural tradition.
The reason for using white miso is that Kansai has long been a center of miso production. The sweet note of white miso is especially popular in Kyoto and Nara and is considered perfect for festive occasions.
The ingredients in Ozoni each have symbolic meanings, such as health and family prosperity, and are still chosen with great care today.
The Shape and Preparation of Mochi
Kansai-style Ozoni traditionally uses round mochi. This shape symbolizes harmony and completeness, perfectly matching the wish for family happiness in the New Year. In contrast, in the Kanto region, square-shaped mochi is common, reflecting regional cultural differences.
There are also some special features in preparation. Typically, the round mochi is cooked directly in the soup without roasting it beforehand, making it soft and perfectly incorporated into the soup. However, some households prefer roasted mochi, which gives the soup a slightly smoky aroma.
To prevent the mochi from falling apart too much, it should be added at the end and only gently heated.
Ideas for Creative Variations
Kansai-style Ozoni can also be enjoyed in modern ways. For example, by adding a small amount of soy milk to the white miso base, you can achieve an even creamier flavor. Western vegetables like broccoli or asparagus can be used as additional ingredients for an interesting texture.
For those living outside Japan without access to white miso, regular miso can be mixed with sugar or tahini to achieve a similar flavor. Another innovative variation is garnishing the soup with bacon or cheese to add a western note.
Another option is to pan-fry the mochi to give it a crispy crust, or deep-fry it to add an extra layer of roasted aroma.
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