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2015年1月 2日 (金)


Ozoni in origin was a soup prepared with offerings made to the gods, but now it’s a soup with mochi/rice cake and some other ingredients for New Year. There was a custom in the ancient times that the first day of a month starts from the evening the day before, therefore, it’s regarded that New Year starts from the evening on New Year’s Eve.  It’s said, ozoni originates that offerings (rice, mochi etc) made to the gods on New Year’s Eve were taken back after sunset and they were cooked with other ingredients.

There’re a variety of ozoni recipes, as it so much defers depending on regions and families. Round mochi is used in western Japan while square one is in the east.  It was originally seasoned with miso/soy bean paste, but samurai families disliked “miso o tsukeru (to put miso, which means to lose face or to blow up due to failure), therefore, they made the soup clear.

Shinto, not Buddhism, is a mainstream religion where my father grew up (Nagano). Therefore, his family started New Year feast on New Year’s Eve, and my family takes over the practice. My mother says ever year that the celebration of New Year should starts on that day and it’s so strange to start it the day before. It’s still understandable, if you know about the Shinto and the tradition from the ancient.

The ozone I cook is a clear soup (bonito and konbu/dried kelp) with curved vegetables; Satoimo/Japanese taro as crane (longevity), daikon/mouli as turtle (longevity), carrot as Japanese apricot flower (sing of spring), kamaboko/fish paste as knot (celebration), and komatsuna/chard as something green, and mochi.






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