Back in February, I collaborated with Chris from Freshly Diced on a piece that’s featured on their site: a recipe for Goma Ozoni. Ozoni is typically eaten for New Year’s and yes… I know it’s June. Keep it in mind for next year, or make it anyway! It’s a lovely soup—nutty, salty, and punctuated with kamaboko, mochi, and spinach—a welcome alternative to misoshiru.
Freshly Diced is dedicated to the cross sections of design, food, and music. Chris moved to Japan from Canada earlier this year and was documenting fantastic eats when the earthquake hit. He’s now in Hong Kong, but still doing his thing with that perceptive eye of his. Go check out his beautiful photography, mouth-watering food documents, and while your at it, familiarize with his great music selections.