Ozoni (Kanto-style New Year mochi soup)
On the morning of 1 January, families across Tokyo and the Kanto plain sit down to ozoni, a clear, delicate soup of bonito-kombu dashi with chicken, komatsuna, carrot and square rice cakes grilled until they puff. Every region has its own version; in Kansai the mochi is round and the soup is white miso, but Kanto keeps it clear and seasoned with soy. A little sake goes into the broth and simmers away (leave it out for an alcohol-free soup). Mochi is very sticky: cut it small for children and older people, take small bites and chew well, as it can cause choking. The common mistake is boiling the mochi in the soup, which makes it dissolve and turn the broth cloudy; grill it separately. Chef's tip: add the yuzu peel only in the bowl, just before serving, so its fragrance is the first thing you smell.
Japanese
