$13.50
$17.00
An Essential Dish to Start the New Year
Ozoni is a is a special soup enjoyed during the Japanese New Year with a history spanning over 500 years, known for its comforting flavors and deep cultural significance. Despite regional variations, ozoni remains a symbol of New Year’s celebrations across Japan, embodying both tradition and prosperity. This article explores ozoni’s rich heritage, regional variations, and unique recipes using Kayanoya products.
An Essential Dish to Start the New Year
Ozoni is a is a special soup enjoyed during the Japanese New Year with a history spanning over 500 years, known for its comforting flavors and deep cultural significance. Despite regional variations, ozoni remains a symbol of New Year’s celebrations across Japan, embodying both tradition and prosperity. This article explores ozoni’s rich heritage, regional variations, and unique recipes using Kayanoya products.
Ozoni is a traditional Japanese soup typically made with mochi (rice cake), vegetables, and sometimes meat or seafood. It has been a central part of New Year’s celebrations in Japan for centuries, symbolizing good fortune, prosperity, and longevity. The ingredients and preparation vary by region, making ozoni a diverse dish that represents the country’s rich culinary heritage.
Ozoni first appeared in historical records during the Muromachi period, about 500 years ago. Early ingredients included mochi, abalone, sea cucumber, daikon radish, leafy greens, and taro, all chosen for their symbolic meanings, such as longevity and abundant harvests.Originally, ozoni wasn't just a New Year's dish, but was also served at the banquets by samurai and nobles, accompanying ceremonial sake. Its role as a symbol of prosperity and unity also made it a key dish in wedding ceremonies, emphasizing its importance in Japanese celebratory traditions.
Ozoni was a special dish served during important occasions among samurai families. Nobunaga even served an early version of ozoni to Ieyasu to strengthen their bond. By the Edo period, it became a common New Year’s dish, with the saying, “Every household prepares ozoni to welcome the New Year.”
The Tokugawa shoguns’ ozoni included square mochi, daikon, dried abalone, sea cucumber, bracken, tofu, burdock, taro, and knotted kombu in a soy sauce-based broth, symbolizing ancient traditions and auspicious meanings like longevity and good fortune.
Ozoni was a special dish served during important occasions among samurai families. Nobunaga even served an early version of ozoni to Ieyasu to strengthen their bond. By the Edo period, it became a common New Year’s dish, with the saying, “Every household prepares ozoni to welcome the New Year.”
Ozoni was a special dish served during important occasions among samurai families. Nobunaga even served an early version of ozoni to Ieyasu to strengthen their bond. By the Edo period, it became a common New Year’s dish, with the saying, “Every household prepares ozoni to welcome the New Year.”
By the Edo period, each region had its own unique variation of ozoni. At that time, with distribution networks still limited, the main idea was to "consume what was locally available." Additionally, ozoni was part of the New Year’s tradition, serving as an offering to Toshigami (the New Year deity), which naturally led to the use of locally harvested ingredients or regional specialties. Consequently, instead of a standardized version of ozoni spreading from Kyoto or Edo, the distinct ingredients and culinary traditions of each region became integral to the dish.
By the Edo period, each region had its own unique variation of ozoni. At that time, with distribution networks still limited, the main idea was to "consume what was locally available." Additionally, ozoni was part of the New Year’s tradition, serving as an offering to Toshigami (the New Year deity), which naturally led to the use of locally harvested ingredients or regional specialties. Consequently, instead of a standardized version of ozoni spreading from Kyoto or Edo, the distinct ingredients and culinary traditions of each region became integral to the dish.
The type of mochi, whether “square” or “round,” varies by region. In eastern Japan, square mochi is common, while in western Japan, round mochi is more prevalent. Historically, round mochi was the standard, but in the Edo period, noshimochi (flattened and cut mochi) emerged, giving rise to square mochi. Interestingly, some regions even have a version of ozoni without any mochi at all, known as “mochi-less ozoni.”
There are two main types of ozoni broth: clear soup (sumashi), commonly found in eastern Japan, and miso-based soup (mainly white miso), typical in western Japan. While katsuobushi, kombu, and niboshi are used for dashi nationwide, different regions add unique ingredients, such as grilled goby, dried scallops, mackerel flakes, flying fish (ago), and dried shrimp.
The ingredients vary widely across Japan. Fish like salmon, yellowtail, prawns, clams, and oysters are popular choices, while meats such as duck and pheasant are traditional, with chicken only becoming common in modern times. Vegetables like daikon radish and carrots are widely used, while taro is featured in eastern, central, and southern Japan. Some regions even add unique touches like wild greens, seaweed, tofu, roasted soybean flour, or sweet red bean mochi.
The type of mochi, whether “square” or “round,” varies by region. In eastern Japan, square mochi is common, while in western Japan, round mochi is more prevalent. Historically, round mochi was the standard, but in the Edo period, noshimochi (flattened and cut mochi) emerged, giving rise to square mochi. Interestingly, some regions even have a version of ozoni without any mochi at all, known as “mochi-less ozoni.”
There are two main types of ozoni broth: clear soup (sumashi), commonly found in eastern Japan, and miso-based soup (mainly white miso), typical in western Japan. While katsuobushi, kombu, and niboshi are used for dashi nationwide, different regions add unique ingredients, such as grilled goby, dried scallops, mackerel flakes, flying fish (ago), and dried shrimp.
The ingredients vary widely across Japan. Fish like salmon, yellowtail, prawns, clams, and oysters are popular choices, while meats such as duck and pheasant are traditional, with chicken only becoming common in modern times. Vegetables like daikon radish and carrots are widely used, while taro is featured in eastern, central, and southern Japan. Some regions even add unique touches like wild greens, seaweed, tofu, roasted soybean flour, or sweet red bean mochi.
We would love to introduce ozoni recipes made with our dashi collection, highlighting the distinct characteristics of different regions as well as a unique Western-style ozoni. On New Year’s Day, enjoy your family’s traditional ozoni. On the second day, why not try a version from another region? Exploring new flavors can be a fun way to celebrate!
In Hokkaido, where settlers from various regions of Japan brought diverse culinary traditions, there are many different types of ozoni. Some unique versions even include fried mochi and onions. Here, we introduce a variety of ozoni featuring ingredients that are finely chopped.
View Recipe
Sendai’s ozoni is known for using whole grilled goby (haze), but you can also create a Sendai-style version with ingredients like freeze-dried tofu, bamboo-leaf-shaped fish cakes (sasa kamaboko), salmon roe, and seri (Japanese parsley). The rich flavor of a combined Kayanoya Original Dashi Stock Powder and Kayanoya Original Mushroom Stock Powder pairs perfectly with this version.
View Recipe
The clear broth ozoni, made without miso, is said to have originated as a good-luck charm among samurai during the Edo period, who wanted to avoid "adding miso" to a contest—symbolizing failure. The use of noshi mochi, cut into square shapes, also carries a symbolic meaning, referring to “defeating the enemy.” Kayanoya Original Dashi Stock Powder adds a rich depth of flavor to this simple clear broth.
View Recipe
Kansai-style ozoni, exemplified by the Kyoto version, features a white miso base. Ingredients, including mochi, are cut into round shapes, symbolizing the wish for harmony without sharp edges. For an authentic touch, Kyoto vegetables like ebi imo (taro) and kintoki carrots (red carrots) are used. The refined flavor of Kayanoya Ultra-Premium Dashi Stock Powder pairs perfectly with the creamy white miso, creating a harmonious and rich ozoni.
View Recipe
In Hiroshima, a region famous for oysters, ozoni includes oysters as a symbol of “gathering good fortune.” Meanwhile, in Onomichi, ozoni often features sea eel, as its long shape symbolizes longevity. Combining both ingredients creates a luxurious ozoni, with the umami of oysters and sea eel blending beautifully with Kayanoya Original Kelp Stock Powder.
View Recipe
Katsuona, a traditional Fukuoka vegetable also known as “katsuo-na” (victory greens), is considered an auspicious ingredient. Ago-dashi (flying fish broth) and yellowtail, a fish associated with career success, are also essential to Hakata-style ozoni. Using Kayanoya Dashi blended with grilled ago makes it easy to create this flavorful ozoni. If katsuona is unavailable, you can substitute it with komatsuna.
View Recipe
If you’re tired of the usual ozoni, give this version a try! The sweetness of sautéed onions, the umami of the dashi, and the richness of the cheese make it irresistible. It’s perfect not only as a meal but also as a late-night snack or a savory treat.
View RecipeExperience our Limited Edition Ozoni Dashi and Soup Base, available for a limited time only. Enjoy the authentic flavors of Japan's traditional New Year's soup, crafted for a special season.
BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
