For this year's New Year' Eve, I prepared only soba and ozoni.
On my birthday in February, a full fledged pension life begines.
Not because of that,
but it's true that I can't eat three tiered New Year's dishes.
For zoni, I added chicken shiitake mushrooms, chamfered plum blossom carrots, Chinese cabbage, rape blossoms and bowls and dried bonito flacks to the soup stock of shiitake mashrooms and flying fish.
Next Year, let's try to make a kansai-style zoni made with white miso using taro, radish, and carrot.
