Growing up, New Years was spent deep in Palolo valley with my grandmother at the stove, skimming the soup until it’s clear. The weather is chilly, with the streets blanketed in red paper and smoke. Our tradition is to eat at midnight, just after the loudest barrage of fireworks. The first meal of the year for good luck.
This is an attempt at recreating her ozoni with a twist, using a consomme instead of broth. It’s seasoned with dried scallops and ebi and uses traditional hand-pounded mochi from our annual mochi-tsuki.
Above: Traditional Japanese food for New Years. Ozoni for good luck and prosperity. Cold soba noodles for long life. Below: Ingredients. Not pictured: Daikon (absolute must have!) & chicken broth