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WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.

 
Lesson TEN:
お雑煮   ozōni
The initial letter o of ozōni is an honorific used to demonstrate respect for the word that follows. The zō of ozōni means “miscellany” and aptly describes the diversity of ingredients in this dish. The ni of ozōni means “simmered.” Put them together and you have an honored, simmered miscellany. Indeed, ozōni is a chowder deserving of the highest honors!
Tokyo-Style ozōni is made with clear chicken-enriched broth, grilled omochi and komatsuna greens.
The twist of yuzu is called matsuba (pine needles) and adds a citron aroma to the dish.


3 Essential Components in all versions of  ozōni

  • omochi (rice taffy)... sometimes grilled, sometimes boiled
  • broth... sometimes clear, sometimes miso-thickened
  • regional delicacies...sourced from local fields and waterways

komatsuna
(Brassica rapa var. perviridis
)
a vitamin and mineral-rich leafy green, first cultivated in Edo (former name for Tokyo)
Want to know more about other styles? Check out: KANSHAcooking WORKSHOP  (Kyoto vegan style) and KIBOcooking A Taste of the Tohoku (3 kinds of Tohoku ozōni)
お雑煮 ozōni

The custom of eating ozōni for brunch on New Year's Day and as a light supper during the first few weeks of the year is observed In every part of Japan. Although the culinary tradition is shared nationwide, recipes vary enormously from region to region.

Download the recipe for TOKYO-STYLE ozōni.

grilling omochi (rice taffy)
sheets of rice taffy are cut into squares;
when toasted they puff up and split open