Tuesday, January 1, 2013


My New Year started with a traditional Japanese dish served on New Year's Day.

The mochi, rice cakes, were made two days ago. Rice that had been soaked for 12 hours and then cooked in mochi maker was poured out onto sheet pan to cool slightly before forming into small cakes.

The cakes were left to cool and then stored in tins.

Today some of the mochi cakes were toasted while the soup was cooking. My husband meticulously chopped ingredients and prepared the soup. Daikon, carrots, taro, tofu, chicken, shitaki mushrooms, lotus root, and spinach went into the lightly favored miso soup.

The soup was then served over top of the toasted mochi. Brunch!!

O-Zoni, A healthy start of the New Year.


  1. Do the rice cakes taste sweet? I would be interested in tasting this.

  2. The rice used for mochi making is a sweet rice. The cakes aren't sweet as in dessert sweet. Next time I'm in town, I'll bring some made mochi and make o-zoni for you.