Ozoni (Japanese New Year Mochi Soup) | Easy Japanese Recipes at JustOneCookbook.com

Ozoni (Zoni) - Japanese New Year Mochi Soup

Course: Soup
Cuisine: Japanese
Keyword: Japanese New Year, mochi soup, zoni
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ozoni お雑煮 is a special miso-based soup enjoyed in the morning on New Year’s Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household.



  1. Gather all the ingredients.

    Ozoni Kansai Ingredients
  2. Soak kombu in water overnight in a large pot.
    Ozoni Kansai 1
  3. Peel satoimo (taro) and slice into rounds. Soak in water to remove the slimy texture.
    Ozoni Kansai 2
  4. Peel daikon and slice into rounds. If it’s a large daikon, cut into quarters lengthwise.
    Ozoni Kansai 3
  5. Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into floral shape. If you do so, separate the rounds and flower shapes pieces. You will be cooking round carrot slices with satoimo (taro) and daikon, but these flower slices will be cooked separately.
    Ozoni Kansai 4
  6. Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.
    Ozoni Kansai 5
  7. Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender. Add water if too much liquid has evaporated.
    Ozoni Kansai 6
  8. Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.
    Ozoni Kansai 7
  9. Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.
    Ozoni Kansai 8
  10. Once the vegetables in the soup are tender, add miso. Add 3 Tbsp. first, then add 1 Tbsp. at a time till you’re satisfied with the flavor. My family likes thick soup so I tend to add more. Add tofu after you mix in miso.
    Ozoni Kansai 9
  11. Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.
    Ozoni Kansai 10
  12. Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.
    Ozoni Kansai 11
  13. Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.
    Ozoni Kansai 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.