Kyoto-Style Ozouni

“Ozouni” is the traditional Japanese mochi soup for New Year’s. As I mentioned in my previous post, there are many regional versions of “Ozouni” in Japan. This is the Kyoto-style version using white miso. The taste is sweet and creamy.

Here is the link for Tokyo-Style Ozouni. They both taste totally different. Try and see if you prefer one over the other!

Kyoto-style white miso

Kyoto-Style Ozouni

(serves 4 to 6)

·      1000cc of Kombu (Kelp) broth

·      6 to 8 tablespoons of good quality Kyoto-style white miso

·      4 inches of carrot

·      4 inches of Daikon radish

·      2 to 3 taro

·      some fresh mochi

·      some bonito flakes

1.     How to make Kombu (Kelp) broth: Wipe the Kombu (kelp) lightly with a wet cloth. Let the Kombu soak in water for few hours to overnight. Turn on the heat. Turn off the heat and remove the Kombu right before the water starts to boil.

2.     Slice carrots, Daikon radish, and taro thinly. In a pot, combine Kombu broth, carrots and Daikon radish and turn on the heat.

3.     Once the carrots and Daikon radish is cooked, add taro in the pot. Remove the grey scum when it starts to boil.

4.     Quickly rinse fresh mochi with water to remove potato starch and add them in the pot.

5.     While the mochi is cooking, melt white miso in the pot. Use a ladle and spoon to blend in little by little. Refer to the picture below.

6.     Remove from heat when the pot comes to boil. Serve in individual bowls.

7.     Sprinkle some bonito flakes on top.

Biscotti with Postachio and Cranberry

Learn how to make this perfect holiday biscotti. Dip it in your espresso and enjoy this wonderful time of the year!

Biscotti with Pistachio and Cranberry

·      2 cups (480 to 500cc) of all-purpose flour

·      1 and ½ teaspoon of baking powder

·      ⅔ cup (160cc) of granulated sugar

·      8 tablespoons of unsalted butter, room temperature

·      ¼ teaspoon of salt

·      2 eggs

·      1 tablespoon of brandy

·      1 teaspoon of vanilla extract

·      ⅔ cup (160cc) of pistachio

·      ⅔ cup (160cc) of cranberry

1.     Preheat oven to 350°F (180 ℃ lace the dough on the bato the ).

2.     Combine butter, granulated sugar, and salt. Mix well with electric hand mixer.

3.     Add brandy, vanilla extract, and eggs and mix.

4.     In a separate bowl, mix flour and baking powder. Add the flour mix into step 3). Mix everything together with an electric hand mixer.

5.     Add pistachio and cranberry and mix using a spatula.

6.     Place the dough on a baking pan with parchment paper. Shape the dough into a size of 14inX3in.

7.     Place the pan in the oven and bake for 30 to 40min until the biscotti block turn golden brown.

8.     Let the biscotti block cool down. Cut into ½ width and continue to bake for an additional 15-20min.

9.     Let the biscotti cool on a rack. Once it cools down, serve.

★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!