A Fukuokan's Notes from Sapporo

Unlike Fukuokan traditional  zoni (usually called o-zoni in spoken Japanese), which contains slices of yellowtail, I don’t use the fish for my zoni. I don’t know how I can cook it without making the broth smells fishy.

My zoni might look rather un-Fukuoka:  the moch is baked instead of boiled,  katsuobushi-based broth(dried and smoked bonito)instead of ago (dried flying fish), and prawn instead of yellowtail—everything is accessible and affordable.

The only Fukuoka locality in my zoni might be katsuona leaves (the green bits in the picture above).  The slight bitterness and crisp texture of katsuona make me realise a New Year has come.