Easiest Way to Prepare Yummy [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso). Great recipe for [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso). 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.

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. Recipe by FarmersK The key to Kyoto style ozoni is white Saikyo miso which originates from Kyoto. You can have [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso)

1. You need of White miso.
2. It's of pieces Round mochi.
3. You need of Taro roots.
4. Prepare of Daikon radish.
5. You need of Carrot.
6. You need of Spinach.
7. Prepare of Bonito flakes.
8. Prepare of Yuzu peel.
9. Prepare of A.
10. It's of Water.
11. Prepare of Kombu.

The miso is a very pale white color in comparison to traditional miso which tends to range from yellow to dark brown and red. Saikyo white miso tends to have a lower sodium content because of the way that it is made, and as such, has a much sweeter flavor. The Kanto region: a rectangular-shaped mochi is grilled/toasted before being added to the soup. The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup.

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) instructions

1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender..
2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender..
3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces..
4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day..
5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer..
6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes)..
7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve..

However, as more people started to live in the Tokyo area, it was too much work making the mochi into the round shape by hands. The typical differences are the soup and the mochi rice cake shapes. Kansai style is made with white miso soup with round shaped mochi. On the other hand, in the Kanto region (east around Tokyo), people make mochi soup with soy sauce flavour clear soup with rectangular mochi rice cakes. Sakura ("cherry blossom") mochi—stuffed with red bean paste and wrapped in a salted Japanese cherry leaf—has become a symbol of spring, while hishi mochi—a three-layered diamond in pink, white, and green—celebrates Japan's "Girls' Day" by representing fertility (the diamond shape) and health (the three colors are each made from a.