[Ozoni]

There is no other traditional food that reflects the characteristics and climate of each region as strongly as ozoni, which is eaten at New Year's throughout Japan.

It is said that ozoni has been eaten since the Heian period. Later, in samurai society, it often appeared as a snack at banquets, and the word "zoni" was first used in "Suzuka-kaki," a record of the Suzuka family, priests of Yoshida Shrine in Kyoto, written in the Muromachi period. It is said to have become popular among the general public around the Edo period when the price of rice stabilized.

Ozoni consists mainly of rice cakes, other ingredients, and dashi (soup stock) or seasonings. Depending on the region, there are two types of mochi: square mochi and round mochi. There are also different ways to cook mochi, such as stewing without baking or baking and then stewing. There are also a variety of dipping sauces, from clear soup to white miso, stewed red beans, and walnut sauce. The combination of mochi, ingredients, and soup can be as varied as the number of villages and households, and there are as many different types of ozoni as there are people.

Sonobe Sangyo's Meibokuwan series, which won the Good Design Award in 1996, is a long seller that has been supported for over 20 years. The popular zelkova is now available in L size. The size is between large and large, and is recommended for ozoni.

How about starting with a new bowl of ozoni, a traditional dish from each region?

Sonobe Sangyo's Meibokuwan
https://www.shokunin.com/en/sonobe/wan.html 

References
https://ja.wikipedia.org/wiki/%E9%9B%91%E7%85%AE
https://www.nacsj.or.jp/2017/12/7760/
https://www.maff.go.jp/j/pr/aff/2001/spe2_03.html