Ozoni is a popular soup for Japanese New Year’s celebration. Each region has a different recipe, but Kansai style ozoni is one of the most popular ones! Learn how to make Kansai style ozoni with our recipe.

Ozoni Kansai style

Course Soup
Cuisine Japanese


  • 2 Taro
  • ½ tsp Dashi Powder, for taro
  • 2 cup Water, for taro
  • 1 inch Daikon Radish
  • 1 inch Carrot
  • ½ tsp Dashi Powder, for daikon and carrot
  • 2 cup Water, for daikon and carrot
  • 2 Round Mochi


  • 2 cup Water
  • ½ tsp Dashi Powder
  • 2 Tbsp White Miso/ Saikyo White Miso
  • 2 Yuzu Skin (optional)



  1. Peel the taro potatoes and cut in half if they’re too big. Rub in a little bit of salt to remove the slimy-texture.
  2. Add ½ tsp of dashi powder in 2 cups of water, and boil the taro until soft. Drain.
  3. Slice the daikon radish and carrots into about 5 mm (0.2 inch) . Cut out into flower shape using vegetable cutter.

  4. Add ½ tsp of dashi powder in 2 cups of water, and boil the daikon radish until soft. Take them out.
  5. In the same pot, add carrots and boil until soft. Drain.
  6. In a separate pot, boil water and cook the round mochi until soft. Drain.

Make Soup

  1. Add 2 cups of water in a pot and let it boil.
  2. Reduce the heat to low and add dashi powder and white miso. Make sure not to bring it to boil.


  1. In a bowl, add one round mochi, one taro, one or two slices each of daikon radish and carrots, and slowly pour the soup over them. Top with yuzu skin.