This was prepared for Cookpad's New Years' event.To cut the nori seaweed, I recommend using small scissors.Although it takes time to cut the nori seaweed and to carve the vegetables, the dashi soup stock is easy to make.You can include whatever ingredients you wish to the soup. Recipe by Puryupuryu

My best friend is Japanese (I always feel that she is still alive somehow). She used to tell me about ozoni, and how it was a favorite during New Year celebration. New Year is coming and I feel like practicing making it based on the memory of what she told me. I made ozoni with whatever was available on my fridge and pantry. My kids love this and I plan to make ozoni on Near Year.You can add more water if you like more water in your soup. Be sure to adjust dashi, shoyu, and mirin according to your preference.

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.I highly recommend using bonito flakes, (rather than granules) for the dashi stock.If you prefer soft mochi, stew them in a bit of the broth.Select fatty chicken thigh for a richer and tastier broth.For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-

Even if we called this Kyoto-style ozouni, every family has their own version. I grew up with this ozouni. In the top photo, the burdock root is sliced diagonally.To make the ozouni in the morning quickly and easily, I parboil the ingredients.The amount of miso listed will make a light soup, but the soup will be delicious with a little more miso.You could just use regular daikon radish, regular carrot, green onion instead of mitsuba and square mochi instead.You could heat the satoimo in the soup. Recipe by cafe-cafe

I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure sesame oil adds a Chinese-style flavor. The sesame oil combined with the umami of vegetables and chicken tastes very rich. This is a hearty ozouni that children love too!By adding pure sesame oil during the preparation stages as well as to finish, the fragrance and the umami of the oil are evident in a well balanced way in the finished soup. Slice the vegetables into thin julienne to make an elegant version of ozouni that can be served to guests. This is delicious with grilled onigiri rice balls instead of the mochi cakes. For 4 servings. Recipe by Kadoya-seiyu

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.Use top-quality dashi stock. Recipe by Torakopantsu

Zoni is Traditional Japanese soup with rice cakes and vegetables, which we eat for New Year's breakfast. Each region has each Zoni. My recipe is Tokyo style as Tokyo is my mum's hometown.#New Year's cuisine #Japanese #mochi

This is a recipe for Kyoto-style ozōni with white miso.Bonito flakes are added right before serving, so only kombu seaweed is used to make the dashi stock. For 2 servings. Recipe by FarmersK

I simplified my family recipe.If you let the water boil too strongly during Step 2, the mochi will melt and the dashi broth will become cloudy, so be careful. The mochi should be the square type.Mochina greens (also called Shougatsu greens) are a traditional vegetable that show up in our local grocery stores around New Year's. If you can't find them, just use komatsuna greens. Recipe by ma2003co

This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted when I eat this. It's my mother's flavor.In Kyoto, we use round mochi cakes for ozouni. When heating them in the microwave, watch them so that they don't puff up too much and explode. Serve the soup and mochi before the mochi becomes too soft and melts. You can use authentic, properly made dashi stock, or instant dashi stock from granules. In Step 2, when cooking the satoimo, be careful not to simmer too long or it gets salty. For an easy to make amount. Recipe by Nanaiku

I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.Every brand of miso has a different salt content, so be sure to taste the soup and adjust its flavor. For the beef broth, I used Dashida, a Korean beef stock powder. If you don't have it, you can use bonito-flavored stock powder. A little red miso brings the flavors together. Be sure to skim off any scum. Recipe by Asamato