Recipe Corner: Ozoni Soup
This month’s story is shared by Rachel Alm.
New Year's Traditions
For as long as I can remember, my family has hosted a large New Year's party. We invite around 50 family members from across Hawai'i and we have a standing invitation for a few cousins in California and Florida. We prepare 15 traditional recipes over the three days with various family members stopping by to lend a helping hand.
The past two years have looked different for us because of both the pandemic and the loss of my grandparents. Last year, rather than gathering in one place, we packaged the dishes and delivered them to the heads of each family for them to enjoy in smaller household groups. The meal was accompanied by a Zoom link for those who wanted to talk story.
As we greet the Year of the Tiger, we will see the merging of tradition and innovation. My grandparents' lovingly hosted the party at their home in Manoa for years until it simply became too much for them. The party was moved to my family's home in Nu'uanu about 10 years ago.
This year, we will still be pre-packing much of the meal but our family members will be picking up their gifts and food. My sister is moving into my grandparents' house in Manoa and because of this, we will be able to return the New Year's party to its original home. Though I wish we could host a large gathering to celebrate the party's homecoming, I would much rather my family members stay safe so we can enjoy many more New Year's celebrations together.
I am excited to witness my sister bring new life to our beloved traditions and I am hopeful that this is the beginning of a bright new chapter.
Ozoni Soup
Knowing the day ahead will bring equal amounts of stress and excitement, my family begins our day with ozoni soup and tea.
Ingredient amounts are dependent on number of guests and the recipe relies heavily on improvisation. Just make sure there is at least one mochi per person (though I always want a second). Ozoni soup recipes vary by Region. There are many great online resources to learn about the different variations.
My Family's Recipe
Ingredients
Kombu - dashi kombu, nishime kombu
Hokkigai clams
Small clams
Daikon
Carrot
Gobo
Lotus Root
Mochi
Mizuna
Prepare the gobo by scraping the outer skin with the back of a knife, then cut it into 4-5 inch logs. Soak the gobo in water for 30 minutes while you prepare the other ingredients.
Slice the daikon, carrot, and lotus root. Then, slice the hokkigai clams into smaller strips.
Add water (3-4 cups), dashi kombu, and clams into a large pot.
Boil water in small pot, add mizuna and cook for 2-3 minutes until soft. Set aside.
Prepare the dried nishime kombu by soaking it in water for 10 minutes, allowing it to soften. Tie knots into the strip of kombu (about 5-6 knots per strip), then cut between the knots.
Add the daikon, carrot, lotus root, and nishime kombu into the pot. Simmer until the vegetables are soft (check at 30 minutes). Place mochi side by side in glass bowl, add water to cover the mochi, and microwave for one minute to soften. Add mochi to soup, allow it to soften until it is pliable but not melted.
Serve ozoni soup, ensuring each bowl has a piece of the vegetables, clams, and mochi. Garnish with mizuna. Enjoy!
Do you have a recipe and a story to share? Submit your favorite dish below:
