Crown Tournament 10/19/2019: O-zōni (Rice Cake Soup – Mochi and Simmered Vegetables with Fish-Paste Cake)

O-zoni – Rice Cake and Simmered Vegetables with Fish-Paste Cake
Photo: Avelyn Grene (Kristen Lynn)

Originally published 1/29/2020 Updated 11/6/2025

Kitchen Adventures – Crown Tournament 10/19/2019: O-zoni (Rice Cake Soup)

Context: In Muromachi-period formal dining (honzen ryori), o-zoni is a welcoming soup — a composed bowl of mochi (rice cake), seasonal vegetables, and savory elements in a clear broth. The feast version here uses square kaku-mochi in vegetarian kombu-shiitake dashi so more diners could enjoy it. Regional variations exist, but rice cake is essential.

Cook’s notes: This soup is built from simple sub-recipes (dashi stock, kamaboko fish-paste cake, mochi), all of which can be prepped ahead. For service, you’ll briefly poach/season vegetables, warm the stock, and assemble in the bowl.

Dietary notes 🥕: Vegetarian-friendly if you omit fish cake; gluten-free with tamari or GF soy. See substitutions below.

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Vegetarian Dashi (kombu–shiitake stock)

• 4 two-inch squares kombu (about 1½ oz)
• 2 dried shiitake
• 2 quarts cold water

1. Combine kombu, shiitake, and water; steep 30 minutes (up to 12 hours, refrigerated after 4).
2. OR: Bring water to a bare simmer, remove from heat, add kombu and shiitake; steep 30 minutes.
3. Remove kombu (reserve for furikake or salads). Reserve shiitake caps for another use. Strain if needed. Keeps 2–3 days refrigerated.

Kamaboko (fish-paste cake)

• 1 lb mild white fish (traditional: catfish; I used whiting)
• 1 egg
• ½ Tbsp ginger paste
• 2–3 Tbsp cornstarch (or arrowroot/rice starch)
• Neutral oil for foil

1. Blend fish with a splash of water to a smooth paste; add egg, ginger, starch.
2. Divide; oil foil; shape 2× logs (~2″ diameter), wrap and crimp ends.
3. Steam 30 minutes. Skewer tests clean when done. Chill; slice ¼″ half-rounds.
4. Optional swirl: tint a portion pink; roll white + pink together using a sushi mat; steam again.

Kaku-mochi (square rice cake)

• Glutinous rice (sweet rice)
• Potato or rice starch
• Water

1. Coarsely grind; soak 1 hour; drain; steam until soft.
2. Pound 10 minutes until cohesive, adding tiny splashes of water as needed.
3. Turn onto a starch-dusted board; knead until no longer sticky; shape square cakes.
4. (Feast shortcut used: purchased kaku-mochi from the Japanese market.)

O-zoni assembly (serves ~6)

• 6" piece daikon, peeled and hex-cut, sliced ¼″
• 1 medium carrot, cut into ¼″ rounds (flower-cut optional)
• ½ bunch spinach, trimmed
• 1 cake kamaboko, sliced
• 4 cups vegetarian dashi
• ¾ tsp salt, ½ tsp soy sauce (or to taste)
• 6 pieces kaku-mochi
• Mizuna (garnish) — sub: arugula, baby mustard, or tatsoi

1. Par-boil daikon and carrot in lightly salted water ~10 minutes, just tender; drain.
2. Gently heat dashi to a bare simmer; season with salt and soy/tamari.
3. Warm mochi per package (lightly toast or soften in hot water) so it’s tender but holds shape.
4. Blanch spinach briefly; squeeze gently.
5. In each bowl: a slice of daikon, a carrot, spinach, 1 mochi, and 2–3 kamaboko slices. Ladle hot dashi. Garnish with mizuna.

Symbolism note: Hex-cut daikon echoes tortoiseshell; the tortoise symbolizes longevity.

Optional garnish: Puffed rice

• Oil to 425°F
• 1 cup uncooked rice

Fry ~10 seconds until puffed; strain; season lightly.

Furikake (rice seasoning) from stock “leftovers”

• ½ oz reserved kombu (well-drained)
• 1 oz reserved katsuobushi (if used elsewhere; slightly damp)
• 1 Tbsp white sesame + 2 tsp black sesame, toasted
• Crumbled nori to taste
• 1 tsp sugar, 2 tsp soy/tamari, ¼ tsp salt (adjust to taste)

1. Finely cut kombu. Cook kombu + katsuobushi on low until dry, sugar/soy absorbed.
2. Cool; toss with sesame and nori. Jar and refrigerate up to 2 weeks (freeze 1 month).

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AI assistance disclosure: This post used AI to help with HTML formatting, SEO/meta, internal linking, and clarity edits. All recipes, testing, historical framing, and final edits are by the author.

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🏯 Building Blocks of O-zoni

Each bowl of O-zoni reflects centuries of ritual and hospitality. Explore how its essential components come together to create Japan’s New Year’s centerpiece.

🥣 Vegetarian Dashi · 🍚 Kaku-Mochi (Rice Cake) · 🐟 Kamaboko (Fish Paste Cake) · 🌿 Furikake (Rice Seasoning)

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More from the Japanese Crown Tournament Feast

Explore the full Muromachi-period Honzen Ryōri series from the 10/19/2019 Crown Tournament.

📜 Series Hub – Honzen Ryōri Overview & Menu

🐢 Symbolism: Turtle (Urashima Tarō) · 🟢 Symbolism: Marimo Balls · 🔶 Symbolism: The Power of Five

📚 Research Sources & Inspiration · 🍽️ What is Honzen Ryōri?

On-Table

Vegetarian Gyoza · Sarada yō kyabetsu (Japanese Slaw) · Fukujinzuke (Red Pickles)

Hon-zen — First Tray

Namazu Kabayaki (Catfish) · Gohan (Rice) · Gari (Pickled Ginger) · Mikawa-ae (Miso/Salt Cured Cucumber) · Kohaku-namasu (Daikon & Carrot) · Tsuru no shiru (Crane Broth) · Edamame · Shiobiki / Himono (Grilled Dried Fish)

Nino-zen — Second Tray

O-Zōni (Rice Cake Soup) · Aemaze (Fish Salad) · Sakabite (Sake-Flavored Fish) · Onishime (Simmered Veg) · Shimofuri (Blanched Fish) with Irizake · Ebi no Umani (Shrimp) · Hoshi Sāmon (Cold-Smoked Salmon) · Sumashi-jiru (Clam Soup) · Yuzuke (Hot Water over Rice) · Tamagoyaki · Goma-ae (Spinach) · Wakasagi Nanbanzuke

Sanno-zen — Third Tray

Kuri Gohan (Chestnut Rice) · Kabocha no Nimono (Simmered Squash) · Kinoko no Sūpu (Clear Mushroom) · Shōga Pōku-maki Nasu (Ginger Pork & Eggplant) · Kakuni (Braised Pork Belly) · Suppon Nabe (Turtle Soup)

Okashi — Sweets

Anmitsu (Mochi, Anko, Agar, Kuromitsu) · Kaki (Persimmon) & Mikan (Tangerine) · Jasmine Green Tea Ice Cream · Agar (Kanten) · Red Bean Paste & Kuromitsu

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Sources & Notes

• Recipe flow and component choices based on Muromachi-period banquet customs; broth adapted to vegetarian dashi for feast inclusivity.
• For primary-source redactions and context: see Ryori Monogatari summaries (Atsume Jiru / gathered broth) and related entries on dashi and suimono.