Kansai Style Sopa Ozoni of New Year Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Kansai Style Sopa Ozoni of New Year Also known as Kansai Fuu no o zouni.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kansai Fuu no o zouni

Ozone is a traditional Japanese dish served on the New Year, which consists of a soup made with dashi bouillon, vegetables and mochi rice cakes. There are several variations of ozone depending on the region of Japan, and one of them is the Kansai style.

Kansai style refers to the southwestern region of Japan, which includes the cities of Osaka, Kyoto and Kobe. Unlike the Kanto style, which is most popular in the Tokyo region, Kansai ozoni is known for its simplicity and use of seasonal ingredients.

The base of Kansai ozoni is Dashi bulk, which is made with kombu algae and beautiful dried fish flocks. This bulk is then combined with vegetables such as carrots, daikon and shiitake mushrooms, which are cut into symbolic forms to bring good luck and prosperity in the new year.

In addition, Kansai ozoni is also known for adding mochi rice puddles to soup. Mochi is a type of pasta made with gluteous rice and is considered an auspicious food in Japan. In ozoni, mochi is cut into small pieces and added to soup to give a soft and chewing texture.

A unique feature of Kansai ozoni is the use of yuzu, a Japanese citrus fruit, in the soup bouillon. This gives a citrus and refreshing taste to the soup, making it even more pleasant and balanced.

Kansai Ozone is a simple dish, but full of meaning and tradition. It is served in the New Year to bring good luck and prosperity to those who consume it. In addition, it is a great way to enjoy the seasonal ingredients and culinary culture of the Kansai region.

Although Kansai ozone is most commonly consumed on New Year’s Eve, many Japanese restaurants and families continue to prepare it throughout the winter as it is a warm and reassuring dish for the cold days.

If you have the opportunity to experience Kansai’s ozone, don’t forget to appreciate the simplicity and complexity of flavors that this traditional soup has to offer.

Origin and history of Kansai Style Sopa Ozoni de Ano Novo

The traditional dish "Kansai style new year's ozoni soup" is a traditional Japanese soup, originating in the Kansai region of Japan. It is a dish that is part of the Japanese New Year celebration, known as "shogatsu". It is believed that the tradition of eating ozoni on the New Year's soup began more than 1000 years ago, during the Heian Period (794-1185), when people began to offer the soup as a gift to the gods. The soup is made with dashi soup (fish hot), vegetables and mochi rice bulbs. The recipe can vary according to the region and family, but usually includes ingredients such as carrots, lotus root, mushrooms, chicken or fish flavor. The ozoni can be served with other typical New Year's dishes such as "chiose", a

About the recipe

• Name of the plate: Kansai Style Sopa Ozoni of New Year
• Name of the dish in English: Kansai style new year's ozoni soup
• Name of the plate in Japanese: 関西風のお雑煮
• Name of the Romanian dish: Kansai Fuu no o zouni

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 30 minutes
• Difficulty: SIMPLE
• It suits: 1-2 people
• Occasions: Soup, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Kansai Style Sopa Ozoni of New YearIt makes sense to improvise.

• 400 ml of water
• 1 Small Kombu Kelp (3cm x 3cm)
• 40g of Daikon Raspberry
• 1 carrot
• 2 potatoes of taro
• 50g of spinach
• 80g of white miso
• 2-4 cups of mochi rice (round)
• 5g of Katsuobushi Fish Flakes
• Yuzu Peel, to decorate

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Kansai Style Sopa Ozoni of New Year. Follow the instructions below in the preparation mode or step by step.

Preparation:

Cut and cook the carrots and Daikon:

• Shell and cut 1 carrots and 40g of Daikon into 1 cm thick slices.
• For a more beautiful presentation, use a food cutter to create shapes with carrots and Daikon.
• Put the vegetables in a pot with water and cook at medium heat until they become soft, for about 7-9 minutes.

Prepare and cook the potatoes.

• Wash off 2 tar potatoes and rub salt onto the surface to remove any dirt.
• Wash the potatoes and cut them into small pieces.
• Put the potatoes in a pot with cold water and cook at medium heat for 7-9 minutes until they become soft.

Cook and cut the spinach:

• Boil 50g of spinach for 30-40 seconds and then rinse.
• Press the excess water and cut the spinach into 4cm pieces.

Prepare the Dashi hot:

• In a pot, put 400 ml of water, 5 g of fish flakes and a small piece of kombu algae.
• Leave it to boil and then reduce the fire to half.
• Cook for 10 minutes and boil the broth through a seedle.
• Remove all used algae and fish flakes.
• Return the bouillon to the pot and add the white miso dissolved in 1 shell of the bouillon.

Cook the mochi:

• Use the preparation method of your preference to cook 2-4 mochi.

Set up and serve:

• In a bowl, put the mochi and the other ingredients.
• Stir the hot miso on top.
• Add some yuzu shell to decorate.
• Serve with friends after the New Year.
• The traditional New Year greeting in Japanese is "Akemashite Omedetou Gozaimasu".

Other recipes