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Rice-cake Soup (Vegan/Vegetarian/Gluten-Free)

Ozouni (Rice-cake soup) is a celebratory dish, and one of the dishes we eat on New Year’s day.

When we eat this, traditionally we give thanks for last year’s harvest and wish for a good harvest in the coming year and for the safety of our family.

Interestingly, the ingredients are different depending on the region. Some people dissolve White Miso (Soy bean paste) in the broth. Some people use sweet rice cake which has sweet bean paste in it.

Today I introduce my mother’s Ozouni. I use normal rice cake, Daikon (Japanese white radish) and carrots. This makes the dish more celebratory because in Japan we usually use red and white color combinations in celebratory situations.

In Japan, New Year’s day is the most important day of the year and many Japanese spend New Year’s day with family, feeling grateful for everything and wishing for a good year for everyone.

Have a happy New Year!!


{Ingredients (For 2 people)}
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2 pieces of Rice Cake (JAPAN IMPORT)

½ carrots

1 inch cut daikon (Japanese white radish)

2 cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 tablespoons Cooking Sake

1 tablespoon Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

¼ teaspoon salt


Here is my recipe in PDF: Rice-cake soup

Here is “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock