My husband insists on making Ozoni every year on New Year’s Day but I don’t like the version he makes, so I tried making it for the first time this year.

I included boiled omochi (under the soup so you can’t see it :-( ), shiitake mushroom, blanched & cut spinach, kintoki carrots (the dark red ones only sold at New Year’s—so good!), and kamaboko. The soup was white miso and dashi.