Zōni [雑煮(ぞうに)]

Zōni[雑煮(ぞうに)] is a traditional Japanese soup dish and that is mainly seasoned with Shōyu[醤油(しょうゆ)](soy sauce) or Miso[味噌(みそ)](fermented soy bean paste).

Eastern style Zōni

Its ingredients are various and Mochi[餅(もち)](rice cake) is its most general ingredient. Other than Mochi, seafood, chicken, vegetables such as Daikon[大根(だいこん)](radish), carrot, taro and Komatsu-na[小松菜(こまつな)](a kind of green vegetable) are used. And at the end, Mitsuba[三つ葉(みつば)](Japanese honewort) or Yuzu[柚子(ゆず)] is often put on that for flavoring.

Toasted Mochi
Toasted Mochi

The origin of Zōni is not certain but a popular theory said that the history of Zōni started in the Muromachi Period(1336-1573) and people simmered and ate foods such as Mochi which was offered to deity at Shōgatsu[正月(しょうがつ)](Japanese New Year). It became popular among the common people in the Edo Period(1603-1868).

Even now, Zōni is especially eaten at Shōgatsu as a dish for celebration.

In Japan, there are many types of Zōni depending on the region and home. But they are roughly divided into two types.

In the eastern Japan, a clear soup seasoned Shōyu, salt, etc, which is called 'Sumashi-jiru[すまし汁(じる)]', is preferred and square Mochi is mainly used.

On the other hand, in the western Japan, the soup of Shiro-miso[白味噌(しろみそ)](It is a kind of Miso and that is more whitish than common Miso.) and round Mochi tend to be preferred. And in the northern coastal areas, seafood is often used.

Western style Zōni

Comment about This Article

Trackback to this article