Kanto-style New Year Mochi Soup with Aigamo Duck

Zoni is a soup with mochi rice cakes, and is ubiquitous at New Year's. It features many varieties of ingredients and seasonings, depending on the region. Soy sauce is used for seasoning in Kanto area.

Kanto-style New Year Mochi Soup with Aigamo Duck
Photographed by Akio Takeuchi

Recipe by
Harumi Kurihara




Soups & Stews



Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 breast aigamo duck
  • 1 bunch komatsuna Japanese mustard greens
  • 2 hanpen fluffy fish cakes (plum blossom shaped)

    Or use two slices each of red and white kamaboko fish cakes.

  • 800 ml dashi
  • [A]

    • 4-4 1/2 tbsp soy sauce
    • 1-1 1/2 tbsp mirin
    • 1 tbsp sake
  • 4 mochi (cut into rectangles)
  • Mitsuba (chopped), as needed
  • Yuzu peel (thinly sliced), as needed



Lightly boil and blanch the komatsuna. Squeeze out the water and cut into 4-5 cm lengths. Squeeze again to thoroughly remove excess moisture.


Lay the blade at an angle to cut the duck into thin sogi-giri slices.


Toast the mochi rice cakes on a heated gridiron on in a toaster oven.


While toasting the mochi, heat the dashi and bring to a boil. Add the duck and simmer briefly, skimming off the surface scum. Reduce heat to low, add [A] and turn off the heat.


In a large soup bowl, arrange the komatsuna, mochi and hanpen. Place the duck on top and cover with a generous amount of soup. Garnish with mitsuba and yuzu peel.