Ozoni お雑煮 – Japanese New Year Mochi Soup (Kanto Style)

Jump to Recipe Discussion
  • Ozoni (Japanese New Year Mochi Soup) is one of the popular Osechi Ryori dishes. This clear dashi based mochi soup with chicken and seasonal vegetables is enjoyed in Kanto region (Eastern Japan).

    Ozoni, mochi soup in a soup bowl.

    Ozoni (お雑煮) is a mochi soup that we eat along with Osechi Ryori (traditional dishes) on New Year’s Day in Japan.  The preparation for ozoni varies both by household and region.

    I’ve shared Kansai (western Japan) style Ozoni recipe before, so this year I’m sharing Kanto (eastern Japan) style Ozoni.

    Watch How To Make Ozoni (Kanto Style) 関東風お雑煮の作り方

    Japanese New Year Mochi Soup, Ozoni recipe. This clear dashi based mochi soup with chicken is enjoyed in Kanto region (Eastern Japan).

    Kanto Style Ozoni

    Unlike white miso based Ozoni enjoyed in western Japan (Kansai, Shikoku, and Kyushu regions), clear dashi-based soup is the mainstream in Tokyo and eastern Japan (Read this post to learn some of the differences between eastern and western Japan.).

    The soup includes toasted mochi, chicken, and komatsuna (小松菜) – a Japanese mustard spinach, usually harvested in winter months.

    Ozoni, mochi soup in a soup bowl.

    Ingredients for Ozoni

    As each family has their own recipe, there are often colorful ingredients added like fish cakes (kamaboko), dried shiitake, and carrot that are cut out in a pretty flower shape (here’s how to make it).

    Some of the key ingredients for ozoni – such as komatsuna, yuzu (citrus), and mitsuba (Japanese parsley) – can be hard to find outside of Japan and you might need to substitute or skip.

    If you’re in the U.S., first check out large Japanese Japanese supermarkets like NijiyaMitsuwa, and Marukai, where they usually fully stocked for New Year’s ingredients.

    Ozoni, mochi soup in a soup bowl.

    Living outside Japan, it’s hard to recreate an authentic Oshogatsu (New Year’s Day) experience, however I do try my best to keep the Oshogatsu spirit going with Japanese New Year’s decorations around the house, otoshidama (monetary gifts), and food.

    Have a happy, healthy, and prosperous New Year!  良いお年を!

    If you’re interested in Kansai-style Ozoni with white miso, check out the video and recipe with step by step pictures.

    Ozoni, miso base mochi soup in a soup bowl.

    I hope you enjoy making this Kanto-style Ozoni recipe!  If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook.  Thank you so much for reading, and till next time!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+, Pinterest, and Instagram for all the latest updates.

    4.6 from 5 votes
    Ozoni (New Year Mochi Soup), Kanto Style| Easy Japanese Recipes at JustOneCookbook.com
    Ozoni (Japanese New Year Mochi Soup) - Kanto Style
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
    Ozoni (Japanese New Year Mochi Soup) is one of the popular Osechi Ryori dishes. This clear dashi based mochi soup with chicken and seasonal vegetables is enjoyed in Kanto region (Eastern Japan).
    Course: Soup
    Cuisine: Japanese
    Keyword: mochi soup, zoni
    Servings: 4
    Author: Nami
    For Chicken
    • 1 Tbsp sake
    • ¼ tsp salt (kosher or sea salt; use half if using table salt)
    For Soup
    • 4 cups dashi (4cups = 960 ml)
    • 1 Tbsp sake
    • 1 Tbsp soy sauce
    • 1 tsp salt (kosher or sea salt; use half if using table salt)
    1. Gather all the ingredients.

      Ozoni Kanto Ingredients
    2. Cut the chicken into bite-size pieces and put them in a small bowl, add ¼ tsp. kosher salt.
      Ozoni Kanto Style 1
    3. Add sake and mix well with hands. Let the chicken marinated for 15 minutes.
      Ozoni Kanto Style 2
    4. Meanwhile blanch the komatsuna or spinach in boiling water and cook until tender (do not over cook). Soak in iced water after removing from pot to stop cooking further.
      Ozoni Kanto Style 3
    5. Squeeze the water out and cut into 1.25 inch (3 cm) length.
      Ozoni Kanto Style 4
    6. Make a knot with each Mitsuba’s stem. Peel the yuzu skin.
      Ozoni Kanto Style 5
    7. If there is too much pith was removed along with yuzu’s skin, trim with knife. Julienne the yuzu peel very thinly.
      Ozoni Kanto Style 6
    8. Add 4 cups (960 ml) dashi in a large saucepan or pot and bring it to boil. Once boiling, add the chicken pieces.
      Ozoni Kanto Style 7
    9. Once all the chicken is added, cover to cook for 5-7 minutes, depending on the size of chicken.
      Ozoni Kanto Style 8
    10. Once the chicken is cooked, skim the foam and fat on the surface.
      Ozoni Kanto Style 9
    11. Add 1 Tbsp. sake, 1 Tbsp. soy sauce, and 1 tsp. kosher salt. Mix well and keep it on simmer.
      Ozoni Kanto Style 10
    12. When everything else is ready, start toasting mochi in a toaster oven. Optionally you can do this on a frying pan or oven as well.
      Ozoni Kanto Style 11
    13. Serve the chicken and soup, add the mochi and komatsuna, and finally topped with mitsuba and yuzu. Enjoy immediately.
      Ozoni Kanto Style 12
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


    You Might Also Like

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Debra | The Saffron Girl wrote:
    • Nami wrote:
  • A_Boleyn wrote:
  • Genus wrote:
    • Nami wrote:
  • Mi Vida en un Dulce wrote:
  • Kimmi wrote:
    • Nami wrote:
  • John/Kitchen Riffs wrote:
  • dixya @ food, pleasure, and health wrote:
  • Barbara Olave wrote:
    • Nami wrote:
  • Christine Liu wrote:
    • Nami wrote:
  • Estelle Tomoda wrote:
    • Nami wrote:
  • Lion wrote:
    • Nami wrote:
  • Lion wrote:
    • Nami wrote: