Hanabira mochi・葩餅 is one of my favourite Japanese sweets, probably because I only get it once a year. It’s so soft and delicate and is just a nice, gentle sweet to start the new year with. When I picked this one up from From Kichizo・吉蔵 they gave me a calendar as a new year present! Just after Christmas I hung my shimekazari on my front door to ward off bad spirits.
Two years ago my friend from Osaka taught me how to make Kansai style ozoni like her mother does every year. It uses white miso and is really creamy and nice. That’s what I made for dinner tonight but maybe I’ll try Fukuoka style ozoni when I use up my kagami mochi on January 11.