Ozoni Recipe (Japanese New Year’s Mochi Soup)
Experience the taste of Japan with our Ozoni Recipe—a traditional Japanese New Year mochi soup. The delightful chewy rice cake and flavorful hot soup will leave you craving for more!
Looking for mochi recipes? Try our Mochi Kinchaku, Isobeyaki Mochi, or Yaki Mochi!
Japanese people celebrate the first day of the new year with Ozoni, a cherished Japanese tradition that symbolizes good luck and good fortune. It’s made with a delicious combination of clear soup, savory grilled mochi (rice cakes), and a variety of fresh vegetables. Join us in learning how to make this special soup easily!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese New Year’s soup, Ozoni:
How To Make Ozoni: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare vegetables and peel yuzu.
Step 2
Grill mochi for 5 minutes or until it becomes puffy.
Step 3
Simmer carrot with soup ingredients in a small saucepan over medium heat.
Step 4
Put komatsuna and shiitake mushrooms and simmer for a few more minutes.
Place a piece of grilled mochi in a serving bowl and ladle the soup over it. Garnish with yuzu peel, and enjoy the filling soup with tender mochi cakes!
Storage
Substitutions & Additions
Your Questions Answered
The tradition behind ozoni traces back to offering rice cakes and vegetables on New Year’s Eve, which are consumed the next day as ozoni to welcome the New Year’s God. In historical Japan, with its predominantly agricultural society, rice was significant as an offering to the gods. The incorporation of rice cakes, a special ingredient, into ozoni, symbolized prayers for a successful harvest and the safety of their families.
Ozoni is a family recipe that comes in tons of variations across different regions of Japan. In the Kansai region (western Japan), people often use round mochi and opt for a white miso soup base. In the Kanto region (eastern Japan), you’ll likely encounter rectangular mochi in soy sauce-based soup. The diversity doesn’t stop there—some recipes incorporate locally sourced fish, meat, and vegetables as key ingredients.
As for me, being from Hokkaido, my ozoni is always clear broth with lots of fresh vegetables. If you are into Japanese food culture, check out this article to find 27 variations of ozoni across Japan. It’s super interesting!
This recipe is excellent served with Tamagoyaki (Japanese Rolled Omelette), Pickled Napa Cabbage, and Daikon Nimono (Simmered Vegetables).
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More Japanese Dishes You Will Love
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Ozoni Recipe (Japanese New Year’s Mochi Soup)
Print Pin SaveIngredients
- ⅓ Carrot
- 4 pieces Shiitake Mushrooms
- 1 cup Komatsuna
- Yuzu, optional
- 2 pieces Kiri Mochi
For The Soup
- 2 cups Water, 480ml
- 1 tsp Dashi powder, 5g
- 1 Tbsp Soy Sauce
- ½ tsp Salt
Instructions
- Vegetable Preparation: Peel the carrot and cut it into bite-sized pieces. Cut off the stalk of shiitake mushrooms and optionally decorative cuts on the cap. Wash the komatsuna and cut it into quarters. Peel the yuzu, remove the white part, and shred it.
- Prepare the mochi: Place the mochi on a grill or toaster oven with a parchment sheet, and cook it for about 5 minutes or until it becomes puffy.
- Prepare the soup: In a saucepan, combine water, dashi powder, soy sauce, and salt. Add the carrots and heat over medium heat. Once it starts boiling, reduce the heat and simmer for 2-3 minutes.
- Prepare the soup: Add the komatsuna and shiitake mushrooms to the pot. Simmer for a few more minutes.
- Serve: Place grilled mochi in a serving bowl and arrange the soup ingredients. Pour the flavorful broth over the mochi and ingredients, and finish by garnishing with shredded yuzu peel.
Video
Notes
- Storage: Store leftover soup in a glass jar or airtight container in the fridge for up to 4 days. Individually wrap each leftover cooked mochi piece in plastic and refrigerate for up to 2 days.
- When grilling or toasting mochi, carefully monitor the process to prevent burning or excessive puffiness.
- Taste the soup before serving and adjust the seasonings as needed.
- Serve immediately. The mochi is best enjoyed when freshly cooked and still soft, as it tends to become firm over time.
Takes me back to my roots. A joyful way to celebrate the New Year. Thanks for sharing!
You’re very welcome! I’m delighted that Ozoni recipe brought a connection to your roots. Wishing you a wonderful New Year celebration! 🎉