As the last firecracker crackled, popped, then died out, I smiled, for I knew that my New Year’s festivities had just begun. I ran into the house, anxious to get home and dream sweet dreams of my grandma’s delectable ozoni.
The next morning, I’d spring off my mattress, eager to get dressed and head off to my grandparents. As my family and I walked in the door, we’d all scurry into my grandma’s kitchen and say, “Is it done yet?” Her reply is always the same, “No, just wait.” The anticipation killed us while we breathed in the savory scent of salty clams and fresh vegetables that lingered in the air.
Unable to withstand my desire for the soup, I’d constantly pop in and out of the kitchen. Although I’m sure I bother my grandma, I love to listen to her everlasting stories, while I stand by her side in amazement as her knowledge and experience shines in her cooking.
Throughout the years that I’ve watched her cook, I was never able to understand her cooking. I would watch as her tiny hand would firmly hold the giant knife and cut each vegetable with precision. Looking over the bubbling pot of soup, I’d close my eyes and fell the warm steam brushing face. Then, I’d slowly back away, knowing that next; she’d drop each individual ingredient into her soup, creating little splashes.
I remember that at this point, when I was small, she would cover the pot, and begin to walk away. Yet, I would stay and stare at the closed lid, hoping that it would open soon. My grandma came to me and said, “They say that it’ll never cook if you watch it.” Believing that this was pure fact, I’d run off.
Sitting in the living room, everyone would be tapping their feet or twirling their thumbs, waiting to hear Grandma yell, “It’s ready!” Immediately, we’d race to the kitchen, hoping to be the first served.
When I finally get my bowl filled to the top with ozoni, I take a moment to admire everything. From the intense smell of seawater, to the dark, tender vegetables resting in the broth, I can see all the dedication and concentration that was needed to make the soup.
Once everyone gathered at the table, barely any spoken words were heard. Only sighs of happiness were heard. However, every year, as I scoop up my first mochi, my grandpa would tell me, “The longer it stretches, the longer your life will be.” Ever since, I always carefully balance the mochi on my spoon, and watch it droop down and plop into the beautiful soup. We all enjoy it so much that even my mom makes it occasionally through the year. Although, she claims that it’s not the same.
Even though, it may seem that my grandma is obligated by tradition to make this, she always has a smile on her face as she watches us eat. According to her, “I love seeing my family happy. I’ll do anything to make them happy.” That’s why we love my grandma, and her ozoni.
Recipe
Ingredients:
Whole Dried Shiitake Mushrooms
Mizuna (Water Cabbage)
Daikon (Long Turnip)
Raw Carrots
Frozen Mochi
2 packets Dashino-Moto (Powdered Seasoning)
1-2 Cans of Clams
Shoyu (Soy Sauce)
Preparation:
1. Soak the mushrooms in a bowl of water
2. Soak the Mochi in a separate bowl of water
3. Skin the Daikon and Carrots
4. Slice the Daikon and Carrots into circles
5. Cut the Mizuna into 1-inch portions.
6. Squeeze excess water from the mushroom, then slice into thin strips.
Directions:
1. Use the left over water from the mushrooms to start the soup. (Pour into pot)
2. Add about 3 quarts of water to the pot.
3. Add carrots, daikon, and mushrooms. These take longer to cook.
4. Let it sit until it comes to a boil.
5. Then add the Dashino-Moto and shoyu to taste.
6. Just before serving, add the clams, along with the juice, the mochi, and the Mizuna.
-Mochi: Leave in pot to soften. Test using a spoon.
-Mochi: Leave in pot to soften. Test using a spoon.
7. Serve and EAT!
