When I got there, my father was preparing salad as in the evening of New Year’s Day. Today he made ozoni or rice cake soup for lunch. It is a traditional dish for the New Year, and its ingredients vary depending on regions. My parents are from Hamamatsu, and we usually have ozoni with taros, white radish, chicken in the soup in addition to rice cases. The soup is flavored with dried bonito broth and soy sauce.
Fortunately, he didn’t use chicken this time though the soup was flavored as usual. Before eating it, I sprinkled some dried green seaweed, a common topping for ozoni in Hamamatsu. Usually, dried bonito flakes are also used for a topping, but I omitted.
I like elastic rice cakes, so ozoni is my favorite dish. If kelp broth is used instead of dried bonito broth, it will be a perfect vegan dish.
After eating lunch, my mother wanted to have the dumplings from Hattasan. In the box, there were six sets of dumplings.
Yesterday I bought a box of dumplings also for co-workers of my sister. I didn’t know how many co-workers she had, but it might be fun to give out them by separating one by one like this.
In the afternoon, I visited my uncle’s house to give the last box of the dumplings. In the entrance of the house, I saw ornament of the New Year. In the center, there were round rice cakes offered to deity. Rice cakes are the simplest but essential food for the New Year.
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