Obaachan's ozoni. she made it early bc I leave tomorrow and "you cannot start a…

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{
 "$type": "n_type_note",
 "id": "n_note_ozoni",
 "createdAt": "1766853000000",
 "date": "2025-12-27T16:30:00.000Z",
 "body": "Obaachan's ozoni. she made it early bc I leave tomorrow and \"you cannot start a year without it, so you will start it now.\" written at her elbow, she measures nothing, these are my guesses\n\nthis is the Kansai kind her mother made (her family was from Wakayama too): WHITE miso broth, ROUND mochi, not grilled. Jiichan's family did the same. dad's side would have clear broth, she says, \"if they had any.\"\n\nfor 4:\n- dashi: a 4 inch piece of kombu in 5 cups cold water for an hour (she does overnight), heat slow, take it out before it boils, big handful of bonito flakes, off the heat 3 min, strain\n- in the dashi: 1 small daikon in thin rounds, 1 carrot in rounds (she cuts them into plum blossoms, 5 notches, I will never), 4 small taro (satoimo) peeled + halved, simmer till a chopstick goes through, ~12 min\n- white miso (saikyo, the sweet pale one): about 5 tablespoons, dissolved in a ladle of the broth first, then in. DON'T boil after the miso goes in\n- mochi: 1 or 2 round ones per person, simmered separately in plain water till soft (3-4 min) so the soup stays clear\n- bowl: mochi first, then vegetables, then broth\n- on top: a pinch of bonito flakes, a little yuzu peel if you have it, mitsuba or just a scallion\n\nrules, hers:\n- round mochi so the year goes smoothly. no corners\n- you eat it the morning of the 1st, before anything else\n- you chew. \"every year someone's uncle.\" she is not joking\n- the first bowl goes to the altar. this year that's Jiichan's picture. she put it there today and then gave him a second one bc the first \"wasn't hot enough\"\n\nI can get saikyo miso at the co-op, round mochi at the asian grocery on Nicollet (frozen). satoimo maybe. make it jan 1 and send her a photo\n"
}

personas/young-renter/records/notes-2025.yaml:930

- id: note-ozoni
  kind: note
  about: obaachan
  date: 2025-12-27 16:30
  body: |
    Obaachan's ozoni. she made it early bc I leave tomorrow and "you cannot start a year without it, so you will start it now." written at her elbow, she measures nothing, these are my guesses

    this is the Kansai kind her mother made (her family was from Wakayama too): WHITE miso broth, ROUND mochi, not grilled. Jiichan's family did the same. dad's side would have clear broth, she says, "if they had any."

    for 4:
    - dashi: a 4 inch piece of kombu in 5 cups cold water for an hour (she does overnight), heat slow, take it out before it boils, big handful of bonito flakes, off the heat 3 min, strain
    - in the dashi: 1 small daikon in thin rounds, 1 carrot in rounds (she cuts them into plum blossoms, 5 notches, I will never), 4 small taro (satoimo) peeled + halved, simmer till a chopstick goes through, ~12 min
    - white miso (saikyo, the sweet pale one): about 5 tablespoons, dissolved in a ladle of the broth first, then in. DON'T boil after the miso goes in
    - mochi: 1 or 2 round ones per person, simmered separately in plain water till soft (3-4 min) so the soup stays clear
    - bowl: mochi first, then vegetables, then broth
    - on top: a pinch of bonito flakes, a little yuzu peel if you have it, mitsuba or just a scallion

    rules, hers:
    - round mochi so the year goes smoothly. no corners
    - you eat it the morning of the 1st, before anything else
    - you chew. "every year someone's uncle." she is not joking
    - the first bowl goes to the altar. this year that's Jiichan's picture. she put it there today and then gave him a second one bc the first "wasn't hot enough"

    I can get saikyo miso at the co-op, round mochi at the asian grocery on Nicollet (frozen). satoimo maybe. make it jan 1 and send her a photo