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KANSHAworkshop TEN

お雑煮   ozōni


Eating ozōni is a cherished tradition throughout Japan. Ozōni is enjoyed as brunch on New Year's Day and served often as a supper in the weeks that follow. Although it is a nationally shared culinary tradition, recipes vary enormously from region to region. Two elements identify the ozōni you see pictured here as coming from KYOTO: the inclusion of soft-simmered omochi (below, left) and miso-thickened broth (below, right).
Download the recipe
KYOTO-style
ozōni

Want to know more about other styles?
Check out:
WASHOKUcooking workshop (Tokyo-style)
KIBOcooking A Taste of the Tohoku (3 kinds of Tohoku
ozōni)

The initial letter o of ozōni is an honorific used to demonstrate respect for the word that follows. The zō of ozōni means “miscellany” and aptly describes the diversity of ingredients in this dish. The ni of ozōni means “simmered.” Put them together and you have an honored, simmered miscellany. Indeed, ozōni is a chowder deserving of the highest honors!
3 Essential Components in all versions of  ozōni
  • omochi (rice taffy)... sometimes grilled, sometimes boiled
  • broth... sometimes clear, sometimes miso-thickened
  • regional delicacies...sourced from local fields and waterways

Kyoto's red carrot (left) called kyoninjin makes a nice contrast to ordinary orange carrots (right).
Mizuna, a crisp, slightly sharp-tasting green that can be used in salads or briefly blanched and added to soups is a native of Kyoto.


I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipe above. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.
Every 6 to 7 weeks, I will post a new lesson to this KANSHAWorkshop page
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