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We hope you got insight from reading it, now let’s go back to [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) recipe. You can have [farmhouse recipe] ozōni mochi soup (with kyoto-style white miso) using 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. You need 80 grams White miso
2. Prepare 4 pieces Round mochi
3. You need 2 Taro roots
4. Prepare 4 cm Daikon radish
5. Get 4 cm Carrot
6. Take 50 grams Spinach
7. Provide 5 grams Bonito flakes
8. Prepare 1 Yuzu peel
9. You need A
10. Get 400 ml Water
11. Prepare 3 cm Kombu

Instructions to make [Farmhouse Recipe] Ozōni Mochi Soup (with Kyoto-Style White Miso):

1. To prep the ingredients, slice the carrot and daikon radish into 1-cm thick rounds, cut them into preferred shapes, then boil in water until tender.
2. Remove the skin from the taro roots, rub in some salt to remove the viscous texture, rinse, then boil in water until tender.
3. Parboil spinach in hot water for about 40 seconds, quickly rinse under running water, squeeze excess water, then chop into 4-cm long pieces.
4. It's convenient to prepare the ingredients, then stock them in resealable containers. I prepare them the day before New Year's Day.
5. Put the A ingredients in a pot, bring to a boil over medium heat, simmer for 10 minutes, remove the kombu seaweed, then strain the miso into the soup with a strainer.
6. Microwave the mochi until tender, add to the pot and simmer for about 1 minute. When adding in the vegetables cold, heat them in a strainer to keep them separate from the soup, (to make ease the process of evenly transferring them to individual dishes).
7. Serve the mochi and the soup in individual bowls, add the daikon, carrot, taro root, spinach, and bonito flakes on top, garnish with yuzu peel and serve.

Another thank you to our reader, herewith some tips of preparing food safely.

It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.

Wash your hands

Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:

Before starting to prepare food After touching raw foods such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets

Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean

Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.

You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Independent raw foods from ready-to-eat food

Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:

other foods worktops chopping boards Knives

You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be murdered.

To help stop bacteria from spreading:

Don’t let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods

Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging

Examine the tag

It’s very important to read food labels to make sure everything you are likely to use has been saved correctly (according to any storage instructions) and that none of the meals is past its’use by' date.

Food that goes off fast usually has storage directions on the label that state how long you may keep the food and whether it needs to go in the refrigerator.

This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you may see’eat within two days of launching' on the tag. Use by dates

You should not use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates

If this date runs out, it doesn’t mean that the food will be detrimental, but its flavour, texture or colour might begin to deteriorate.

An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you ill.

If you plan on using an egg after its best before date, be certain you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.

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