Tradições de Oshogatsu dos Nima-kai
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Ozoni
Submitted by Jane Shohara Matsumoto
Photo 2 of 2: Ozoni
Our annual first morning Kampai as we welcomed the new year with ozoni. We make it Kanto-style with the clear broth, even though our mother is from Kansai. They make ozoni with a miso broth. We prefer the clear, crisp taste of dashi and chicken - with a twist of yuzu or Myers lemon zest. And of course, fresh mochi!
Read her oshogatsu story here >>
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Ozoni This was submitted by Jane Shohara Matsumoto for Discover Nikkei’s Nima-kai 2020-2021 Oshogatsu Traditions photo activity. ***** Our annual first morning Kampai as we welcomed the new year with ozoni. We make … More » |
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