Opening 2013 with a Kyoto style o-zoni soup


Akemashite omedeto ! Happy New Year ! Bonne année !
Well, I’m not too much into wish-wish, my first concern this year was as usual : What do we eat in 2013 !
Ozoni ! It’s explained here.

The classic Kyoto o-zoni is caracterized by its simplicity, elegance, traditionalism and refinement. Mine is even simpler than planned… I’ve forgotten to add tofu. It was still delicious.
Kohaku, red and white are the good luck color of New Year and this soup follows this color code.

Mochi. Ozoni is mochi.

Dainty soup with a base of Saikyo miso and a dashi broth of the finest hana-katsuo, flower bonito fish shavings. I had to cheat, I’ve added a little sake kasu.

Traditional seasonal veggies. Ginnan are the gincko tree’s nuts. Kyoto’s small taro satoimo and ultra-red Kintoki carrot.

The veggies are boiled separately as they don’t go well together. These small round mochi get soft by poaching them a few minutes in boiling or near boiling water. If you had a big mochi, you’d need to slice it.

Fill the bowl with a mochi, veggies, tofu if you have. Cover with broth and top with a mount of fish flakes. Take the photo quick as the fish flakes disappear like in moving sands.

A Spring minestrone with nira

Some dishes follow you around the years :

a Winter minestrone with mizuna and pancetta

But as the seasons turn, ingredients vary.

Spring ingredients, quickly simmered : kintoki beans and their broth, new potatoes boiled with their skin, celery, green beans, bell pepper, pasted garlic, black pepper.


Taisho Kintoki beans

Nira (garlic chives) cut finely, with olive oil and salt to make a green gremolata.

The veggies…

…the garlicky broth…

…the nira gremolata.

Negi ramen

Today is noodle day… I often go to noddle restaurants, well, most are like bars. Some are great because they make it all, broth, fresh noodles, meat. I buy my Chinese noodles, but I can make the rest too.

The base is a miso soup with dry fish dashi stock and a few veggies (red Kintoki carrot and yellow paprika). It’s a bit naked.

Let’s see what topping we have in the dressing room…

Char Siu, Cantonese pork roast.

Lots of negi leeks.

And a chrysanthemum.