We offer FREE UK mainland delivery on orders over £40. More info...

Mochi Soup (Ozoni)

July 16, 2013

Mochi Soup (Ozoni)

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

Serves 5-6

Ingredients

Method

  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.

Chef

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.





Also in Recipes - Vegan, Macrobiotic & Japanese

Mint Chocolate overnight zoats
Mint Chocolate overnight zoats

January 18, 2017

The cold weather for me means a certain few flavours become prominent in my diet; the combination of chocolate and mint being one of them! Having chocolate and mint in a healthy way though, is often hard to come by, however, I feel that I have done just that with this delicious breakfast recipe!

Continue Reading

Umami Ginger Bean Pate
Umami Ginger Bean Pate

December 09, 2016

A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.

Continue Reading

Cheezy Baked Polenta Chips With A White Miso Salsa
Cheezy Baked Polenta Chips With A White Miso Salsa

October 19, 2016

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Continue Reading