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Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

The key to Kyoto style ozoni is white Saikyo miso which originates from Kyoto. 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. Great recipe for [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso).

[Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. Make ready 80 grams White miso
2. Get 4 pieces Round mochi
3. Make ready 2 Taro roots
4. Get 4 cm Daikon radish
5. Get 4 cm Carrot
6. Get 50 grams Spinach
7. Prepare 5 grams Bonito flakes
8. Get 1 Yuzu peel
9. Get A
10. Prepare 400 ml Water
11. Prepare 3 cm Kombu

The center of new year holiday meals is zōni, or ozōni (a hearty soup with mochi cakes. Kyoto-style zōni uses a white miso soup base and round, instead of square, mochi. 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.

Steps to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

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.

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. 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. Put this mochi in the soup. Make extra and eat with shoyu sugar (heavy sugar, light shoyu).

So that is going to wrap this up with this special food [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!