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Prepare White miso.
Provide pieces Round mochi.
You need to prepare Taro roots.
Use Daikon radish.
Use Carrot.
Prepare Spinach.
Prepare Bonito flakes.
Provide Yuzu peel.
You need A.
You need Water.
You need Kombu.

Short Tips:

- If you are cooking from a recipe, the best tip we will offer you is to read through the complete thing all the way through before you begin to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll also be able to ascertain that cooking tools you need, as well as catch important instructions.

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..
Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender..
Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces..
It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day..
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..
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)..
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..

Ozoni is one of Japan's traditional New Year's foods. It comes in many forms depending on the locale and family, but it always features a This recipe pulls from a variety of regional styles and family practices. The broth is made like dashi—infused with kombu, dried shiitake mushrooms, and bonito. We're making Ozoni, Japanese Mochi Soup, whose clear soup gives it a beautiful presentation. This excellent dashi broth is full of umami coming from kombu.

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