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Ozoni (New Year’s Mochi Soup)

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5 from 3 votes
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15 minutes
Servings 2
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Ozoni is a warm, comforting Japanese soup with mochi, enjoyed on New Year’s Day. Learn how to make this traditional holiday dish at home!

Looking for mochi recipes? Try my Mochi Kinchaku, Isobeyaki Mochi, or Yaki Mochi!

Ozoni with vegetables served in a soup bowl.

Featured Comment

From Linda: “Takes me back to my roots. A joyful way to celebrate the New Year. Thanks for sharing!”

Ozoni

Ozoni is a traditional Japanese soup enjoyed on New Year’s Day. It’s made with mochi (rice cakes) simmered in a clear broth, along with vegetables and sometimes chicken or seafood. The ingredients and flavors vary by region and family, but Ozoni is always enjoyed alongside osechi ryori as a dish that brings good luck and a fresh start to the new year.

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New Year Holiday Foods

Here’s what we traditionally eat during the New Year holidays in Japan:

Recipe Ingredients

You’ll need the following ingredients to make this Ozoni:

Ozoni ingredient list.
  • Mochi: Use Kiri Mochi, which are rectangular (sometimes round) rice cakes that are convenient, individually wrapped, and have a long shelf life. Learn more in my Kiri Mochi recipe post.
  • Vegetables: Carrot, shiitake mushrooms, and komatsuna add color and texture to the soup. You can easily customize it with your favorite vegetables. Refer to the substitution section below for more ideas.
  • Clear Soup: The soup is made with dashi, salt, and soy sauce. Dashi is essential for a rich, umami-packed broth, and I usually use dashi powder for convenience. For a plant-based option, try homemade kombu dashi or kombu dashi powder.
  • Yuzu: A small amount of yuzu peel adds a bright, citrusy aroma to the soup. If you can’t find yuzu, substitute it with a bit of lemon peel.

Mochi

Mochi is a traditional Japanese rice cake made from glutinous rice. It is known for its chewy texture and wide range of uses, including sweet and savory dishes. Find mochi recipes here.

How To Make Ozoni Soup: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make ozoni.

Step 1

Prepare vegetables and peel yuzu.

How to make ozoni.

Step 2

Grill mochi until it becomes puffy.

How to make ozoni.

Step 3

Simmer carrot with soup ingredients in a saucepan over medium heat.

How to make ozoni.

Step 4

Put komatsuna and shiitake mushrooms and simmer for a few more minutes.

Ozoni with vegetables served in a soup bowl.

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!

Recipe Tips

  • Watch the mochi carefully:
    When grilling or toasting mochi, keep an eye on it so it doesn’t burn or puff up too much.
  • Adjust the Soup Seasoning:
    If the soup tastes too salty, dilute it with a small amount of water. If it’s too mild, add a little soy sauce or salt to tweak the flavor.
  • Make the broth ahead:
    You can prepare the clear soup ahead of time. Simply reheat it gently before serving and add the mochi at the end.

Storage

  • Leftover soup: Store it in a glass jar or an airtight container in the fridge for up to 4 days.
  • Leftover cooked mochi: Individually wrap each mochi piece in plastic and refrigerate for up to 2 days. When ready to eat, soak the mochi in hot water for a few minutes to soften it or warm it directly in the soup until it reaches your desired texture.

What To Serve With

To complement this ozoni soup, I recommend serving it with Tamagoyaki (Japanese Rolled Omelette), Pickled Napa Cabbage, and Daikon Nimono (Simmered Vegetables).

Substitutions & Additions

Feel free to swap ingredients with what you have on hand.

  • Vegetable Variations: Green onions, napa cabbage, daikon, burdock root, potatoes, onions, or leafy greens like spinach, mizuna, or mitsuba all work well.
  • Dashi Substitutions: For the most authentic flavor, a Japanese dashi base is ideal. But if you don’t have it, you can use chicken broth or vegetable stock as a substitute.
  • Protein Additions: Make your ozoni heartier by adding proteins like kamaboko (fish cakes), chicken thighs, shrimp, or eggs.

Your Questions Answered

Why do the Japanese eat ozoni on New Year’s Day?

The tradition of ozoni comes from an old custom of offering mochi and vegetables to the gods on New Year’s Eve. These offerings were then cooked and eaten the next day as ozoni to welcome the New Year’s God.
In the past, Japan was an agricultural society, and rice was highly valued (even now). Adding mochi made from the previous year’s harvest to the soup was a way to pray for a good harvest, good health, and the safety of the family in the year ahead.

What are the variations of ozoni soup?

Ozoni is a family recipe, and it comes in many different styles across Japan. In the Kansai region (western Japan), ozoni usually features round mochi in a white miso–based soup. In the Kanto region (eastern Japan), you’ll often find rectangular mochi served in a soy sauce–based broth like this recipe. These regional differences continue throughout the country.
If you love exploring more, check out this article featuring 27 different ozoni variations from around Japan. It’s super interesting!

What type of mochi is best for ozoni?

I highly recommend using Kiri Mochi (rectangular cut mochi), which is convenient and easy to use. Fresh mochi also works well if you have it.

Should I grill or boil the mochi?

It depends on your preference. Grilling gives the mochi a toasty flavor, while boiling keeps it soft and smooth. Both are delicious!

Is ozoni vegetarian or vegan?

Yes, if you use kombu dashi, vegan dashi, or vegetable broth and skip the fish or chicken.

Rice age gyoza served on a plate.

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Ozoni with vegetables served in a soup bowl.

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Ozoni Soup (Japanese New Year Mochi Soup)

5 from 3 votes
Prep: 7 minutes
Cook: 8 minutes
Total: 15 minutes
Servings: 2
Author: Juri Austin
Ozoni is a warm, comforting Japanese soup with mochi, enjoyed on New Year’s Day. Learn how to make this traditional holiday dish at home!
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Ozoni served in a soup bowl.

Ingredients
  

  • ⅓ Carrot
  • 4 pieces Shiitake Mushrooms
  • 1 cup Komatsuna
  • Yuzu, optional
  • 2 pieces Kiri Mochi
Soup
  • 2 cups Water, 480ml
  • 1 tsp Dashi Powder, 5g
  • 1 Tbsp Soy Sauce
  • ½ tsp Salt

Instructions
 

  1. 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.
  2. 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.
  3. Make 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.
  4. Add the Vegetables: Add the komatsuna and shiitake mushrooms to the pot. Simmer for a few more minutes.
  5. 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.

Notes

  • Storage: Store leftover soup in a glass jar or an 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.
  • Watch the mochi carefully: When grilling or toasting mochi, keep an eye on it so it doesn’t burn or puff up too much.
  • Adjust the Soup Seasoning: If the soup tastes too salty, dilute it with a small amount of water. If it’s too mild, add a little soy sauce or salt to tweak the flavor.
  • Make the broth ahead: You can prepare the clear soup ahead of time. Simply reheat it gently before serving and add the mochi at the end.
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Video

Nutrition

Serving: 1servingCalories: 138kcalCarbohydrates: 23g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: mochi recipe, ozoni recipe

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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