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Mochi Soup (Ozoni)

July 16, 2013

This classic Japanese soup is commonly served at New Year, but can be enjoyed all year round.

Serves 5-6



  1. Scrub the burdock, cut into 5cm julienne strips, and place in cold water to prevent discolouration. Cut the carrot in a similar way, but a bit thicker. Drain the burdock and add it to the dashi in a saucepan. Simmer for 15 minutes over a medium heat, then add the carrots and mushrooms. Simmer for 10 more minutes.
  2. Add the mirin, spring onions and greens, and cook for 5 more minutes. While the soup is cooking, place the mochi onto a lightly oiled baking sheet. Bake at 180°C/ Gas Mark 4 until slightly brown and puffy. Check regularly to see if they’re done. This will take about ten minutes. When they’re ready, take the mochi out of the oven, and cut into bite-sized pieces.
  3. When the cabbage is just tender, add the mochi and gently simmer for 1 more minute. If you’re using shoyu, now’s the time to add it. If you’re using miso, dissolve the miso paste in a little bit of the broth before adding it to the soup. Let the soup sit for a couple of minutes before serving.


John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.

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