Project Ozoni

Dec 29, 2021 | Cooking Club

A sampling of REGIONAL OZŌNI

Top row, from left: Kanto (Tokyo area) style, Kansai (Kyoto, Osaka) style, Kanto, Kansai
Bottom row, from left: Tottori with adzuki-jiru, Miyagi with whole grilled goby fish, Kagawa (Shikoku) with anko-filled mochi, Hakata with buri and local leafy green (called katsuo na because it tastes somewhat like katsuo-bushi)

Make YOUR OWN HOUSE Version of OZŌNI

Members of the Kitchen Culture Cooking Club are scattered around the globe. PROJECT OZŌNI asks members to create a version of ozōni that showcases your particular location. Choose one or two foodstuffs that are special to your area; what the Japanese call tosan butsu or local delicacies. In addition, choose 2 or 3 more  items (vegetables, fish and seafood, meat, poultry, and tōfu) to add volume to your bowl.

There are many possibilities for creating Ozōni but all must include:

  • omochi (rice taffy) お餅

    Either round, hand-shaped and boiled or… rolled sheets, cut into squares, and toasted. The rounds are squishy-soft and loose their shape when boiled; the cut squares brown slightly, puff and split to reveal gooey-soft centers (think roasted marshmallows). Download a reference sheet about preparing and enjoying omochi.

 

 

  • tosan butsu (local delicacies) 土産物

    Sourced from both land and sea – vegetables and fish, fowl, sea creatures – local delicacies can be poached, grilled, and simmered or kept fresh (aromatic citrus zest is a favorite garnish).

 

The Kitchen Culture Blog post for OZONI includes a classic KANSAI-Style Ozōni made with a miso-enriched stock and boiled omochi. Use this as a guide to creating YOUR OWN HOUSE OZONI.

Can’t wait to see YOUR OZONI!

 

For further information and inspiration for making OZŌNI
visit the Kitchen Culture blog.

Yakumi condiments

Yakumi condiments

薬味YAKUMI A Lively Mixture of Aromatic Herbs Food cultures around the world employ various aromatic herbs and spices to stimulate the appetite, maximize flavor and promote healthful eating. Japan has a long history of using yakumi, condiments, that provide a benefit to...

Earthy Gobo

Earthy Gobo

ごぼう・牛蒡・Gobō (burdock root; Arctium lappa) Kimpira, named after a folk-hero celebrated for his fervent determination and fiery ways, is a quickly assembled, skillet-stirred vegetable dish finished with an incendiary 7-spice blend. Kimpira frequently appears on the menu...

Project CUTTING & SLICING

Project CUTTING & SLICING

PROJECT Cutting & Slicing This Kitchen Culture Cooking Club PROJECT is about cutting & slicing ingredients to maximize flavor, texture and appearance while minimizing waste. Specific examples below focus on gobō cut three different ways:...

Elusive Taste of Spring: URUI

Elusive Taste of Spring: URUI

うるい・UruiThe Elusive Taste of Spring Urui (Hosta sieboldiana) is in the lily family; it is often planted as an ornamental in gardens. It thrives in damp soil in areas of partial or dappled shade. It has been cultivated in Japan since the Edo period (1603-1868) though...

Explore

Archives