# Ozoni ｜ Our Regional Cuisines

**Cuisine Name**: Ozoni

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout Tokyo Metropolitan Area

## Main Ingredients Used
Mochi (rice cake), Chicken, Shiitake Mushrooms, Kamaboko (fish cake), Leafy Greens, Mitsuba (Japanese parsley), Yuzu (Japanese citrus), Kombu (kelp), Katsuobushi (dried bonito flakes)

## History, Origin, and Related Events
Ozoni is a traditional Japanese New Year's dish where grilled mochi is served with cooked chicken, leafy greens, and other ingredients, topped with a clear soup. During the Muromachi period, in Kyoto, the aristocracy served a miso-based ozoni with round mochi as a hospitality dish, while upper-class samurai enjoyed it as a celebratory meal. This dish was not limited to New Year's celebrations. The tradition of eating ozoni during New Year's festivities, regardless of social status, is said to have started during the Edo period. Through cultural exchange events like "Sankin Kotai" (alternate attendance) system, the tradition of ozoni spread across various regions in Japan. Initially, even Edo (current Tokyo) had miso-based ozoni, but during the Genroku era, soy sauce production flourished in Noda and Choshi in Shimousa, leading to the establishment of a darker soy sauce-based ozoni, which is preferred by Edokko (people from Edo). Thus, Edo-style ozoni adopted the clear broth made with kombu and katsuobushi, along with soy sauce.While ozoni commonly features mochi, there's a regional difference: Western Japan typically uses round mochi, while Eastern Japan uses square or rectangular mochi. The origin of square mochi is linked to the samurai's interpretation of cutting it as a metaphor for conquering enemies. Eventually, the practicality of slicing the flattened mochi into smaller pieces led to the establishment of square mochi in Eastern Japan.On New Year's Day, ozoni is prepared by drawing the first water of the year (wakamizu) and using purified fire to cook the soup, creating a series of actions symbolizing vitality and consumption of auspicious food. Edo-style ozoni is characterized by pouring clear broth made from kombu and katsuobushi over grilled mochi, creating a delightful aroma. The specific ingredients might vary by region, with komatsuna (Japanese mustard spinach) and naruto (fish cake with pink swirl) being used.

## Opportunities and Times of Eating Habits
It's an indispensable centerpiece dish for New Year's celebrations.

## How to Eat
Ingredients are cut into bite-sized pieces and boiled, while mochi is toasted in a toaster or similar appliance. The mochi, boiled ingredients, and kamaboko are arranged in a bowl, and the clear soup is poured over them. Yuzu zest and mitsuba are added as garnish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Each household prepares its unique ozoni for New Year's. Every December, cooking magazines feature ozoni recipes. Additionally, many restaurants in Tokyo offer ozoni.

## Ingredients
- Chicken Breast: 100g
- Komatsuna (Japanese Mustard Spinach): 1／2 bunch
- Kamaboko (Fish Cake): 4 slices
- Mitsuba (Japanese Parsley): a few stems
- Yuzu Zest: a small amount
- Mochi: 2 pieces
- Katsuobushi (Dried Bonito Flakes) and Kombu Dashi: 600cc
- Light Soy Sauce: 2／3 teaspoon
- Salt: 2／3 teaspoon

## Recipe
1. 1. Rinse the kombu quickly to remove dirt, put it in a pot with the specified amount of water, and heat over medium heat. Remove the kombu just before it boils, let it boil once, and then turn off the heat.
2. 2. Add katsuobushi, mix it once, and let it sit for 1 minute.
3. 3. Line a sieve with a cloth and place it over a bowl, then strain the mixture from step 2.
4. 4. Gather the cloth and secure it with chopsticks, then twist and squeeze tightly.
5. 5. Blanch komatsuna in hot water with a pinch of salt until the stems soften, soak in cold water, drain well, arrange on a sieve, roll it up, squeeze out excess water, and cut it into 2-3cm lengths.
6. 6. Cut kamaboko in half, and cut mitsuba into 2-3cm lengths.
7. 7. Remove sinew from chicken and cut into bite-sized pieces. Sprinkle a small amount of salt so it's lightly coated. Boil in a pot of boiling water until it turns white, then remove.
8. 8. Cut mochi in half and lightly toast it in a toaster to give it a slight crispy texture.
9. 9. In a pot, add dashi, bring it to a light boil, add light soy sauce and salt to taste, then add komatsuna and simmer for about 2 minutes.
10. 10. Arrange chicken, mochi, komatsuna, kamaboko, and mitsuba in a bowl, pour in the hot dashi. Finally, garnish with yuzu zest and it's ready to serve.

## Provider Information
provider : Recipe Source: Naoyuki Yanagihara (Yanagihara Cooking School)

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