Zōni (雑煮 or ぞうに), often with the honorific "o-" as o-zōni, is a Japanese soup containing mochi rice cakes.[1] The dish is strongly associated with the Japanese New Year and its tradition of osechi ceremonial foods. The preparation of zōni varies both by household and region.[1]
Zōni is written in the Japanese language using two kanji characters. Since the first, 雑 means "miscellaneous" or "mixed", and the second, 煮, means "simmer" or "boil", it is thought that the word is derived from the fact that zōni consists of many miscellaneous items of food (such as mochi, vegetables and seafood) being boiled together. Formerly, amongst samurai society, the dish was referred to as "烹雑" (Hōzō) with 烹 also being an archaic term for "to simmer" or "to boil".[2]
Origin
It is said that zōni finds its roots in samurai society cuisine. It is thought to be a meal that was cooked on field battles, boiled together with mochi,vegetables and dried foods, among other ingredients. It is also generally believed that this original meal, at first exclusive to samurai, eventually became a staple food of the common people. Zōni was first served as part of a full-course dinner (honzen ryōri), and thus is thought to have been a considerably important meal to samurai.
The tradition of eating zōni on New Year's Day dates to the end of the Muromachi period (1336–1573). The dish was offered to the gods in a ceremony on New Year's Eve.[3]
Variations
Stock
Zōni has numerous regional variations in Japan. In many regions including the Kantō region, zōni consists of a clear soup called sumashi-jiru which is flavoured with dashi, a stock made from flakes of dried bonito and/or kombu, and soy sauce. In the Kansai region and eastern Shikoku, zōni is made with a stock of white miso, while zōni in the part of Fukui Prefecture is made with a stock of red miso. In the Tottori-Izumo region, a variety of red bean soup is used for zōni.[3][4]
Mochi
The preparation of the mochi for the dish also varies by region. In the Kantō region and Tōhoku region, the mochi are cut into squares and grilled before being added to the stock. In the Kansai region and the Chūgoku region, a round, boiled mochi is generally preferred. In most of the Kyushu region, a round mochi is popular, but grill-boil difference changes depending on area.[5][4] In some areas taro or tofu is used instead of mochi. This type of zōni is found on some islands or mountainous areas where rice is not grown to a large extent.
Additions
Common additions to the soup include chicken, fish or meatballs; leafy vegetables such as komatsuna or spinach; mitsuba (a Japanese herb similar to parsley); kamaboko such as naruto and carrot flakes for colour;[5] and flakes of yuzu peel for its citrus fragrance. Regional specialties are often added. A sprinkle of seven-spice chili flakes (shichimi) is sometimes added at the table.
^ ab日本全国お雑煮文化圏地図 [O-zōni cultural zones map throughout Japan] (in Japanese). TripAdvisor. Retrieved 2016-10-09.
^ ab"Zōni". Encyclopedia of Japan. Tokyo: Shogakukan. 2012. Retrieved 2012-05-22.
March 02, 2023
zōni, 雑煮, ぞうに, often, with, honorific, zōni, japanese, soup, containing, mochi, rice, cakes, dish, strongly, associated, with, japanese, year, tradition, osechi, ceremonial, foods, preparation, zōni, varies, both, household, region, typesoupplace, originjapanm. Zōni 雑煮 or ぞうに often with the honorific o as o zōni is a Japanese soup containing mochi rice cakes 1 The dish is strongly associated with the Japanese New Year and its tradition of osechi ceremonial foods The preparation of zōni varies both by household and region 1 ZōniTypeSoupPlace of originJapanMain ingredientsmochi rice cakes Media ZōniEating grilled mochi from zōni zōni and osechi Hakata zōni Contents 1 Etymology 2 Origin 3 Variations 3 1 Stock 3 2 Mochi 3 3 Additions 4 See also 5 ReferencesEtymology EditZōni is written in the Japanese language using two kanji characters Since the first 雑 means miscellaneous or mixed and the second 煮 means simmer or boil it is thought that the word is derived from the fact that zōni consists of many miscellaneous items of food such as mochi vegetables and seafood being boiled together Formerly amongst samurai society the dish was referred to as 烹雑 Hōzō with 烹 also being an archaic term for to simmer or to boil 2 Origin EditIt is said that zōni finds its roots in samurai society cuisine It is thought to be a meal that was cooked on field battles boiled together with mochi vegetables and dried foods among other ingredients It is also generally believed that this original meal at first exclusive to samurai eventually became a staple food of the common people Zōni was first served as part of a full course dinner honzen ryōri and thus is thought to have been a considerably important meal to samurai The tradition of eating zōni on New Year s Day dates to the end of the Muromachi period 1336 1573 The dish was offered to the gods in a ceremony on New Year s Eve 3 Variations EditStock Edit Zōni has numerous regional variations in Japan In many regions including the Kantō region zōni consists of a clear soup called sumashi jiru which is flavoured with dashi a stock made from flakes of dried bonito and or kombu and soy sauce In the Kansai region and eastern Shikoku zōni is made with a stock of white miso while zōni in the part of Fukui Prefecture is made with a stock of red miso In the Tottori Izumo region a variety of red bean soup is used for zōni 3 4 Mochi Edit The preparation of the mochi for the dish also varies by region In the Kantō region and Tōhoku region the mochi are cut into squares and grilled before being added to the stock In the Kansai region and the Chugoku region a round boiled mochi is generally preferred In most of the Kyushu region a round mochi is popular but grill boil difference changes depending on area 5 4 In some areas taro or tofu is used instead of mochi This type of zōni is found on some islands or mountainous areas where rice is not grown to a large extent Additions Edit Common additions to the soup include chicken fish or meatballs leafy vegetables such as komatsuna or spinach mitsuba a Japanese herb similar to parsley kamaboko such as naruto and carrot flakes for colour 5 and flakes of yuzu peel for its citrus fragrance Regional specialties are often added A sprinkle of seven spice chili flakes shichimi is sometimes added at the table See also EditTteokguk Japanese New Year List of Japanese soups and stews List of rice dishesReferences Edit Wikimedia Commons has media related to Zoni a b 美保湾 Miho wan Dijitaru daijisen in Japanese Tokyo Shogakukan 2012 Retrieved 2012 05 20 雑煮 in Japanese Retrieved August 8 2013 a b Tone gawa Nihon Kokugo Daijiten in Japanese Tokyo Shogakukan 2012 Retrieved 2012 05 22 a b 日本全国お雑煮文化圏地図 O zōni cultural zones map throughout Japan in Japanese TripAdvisor Retrieved 2016 10 09 a b Zōni Encyclopedia of Japan Tokyo Shogakukan 2012 Retrieved 2012 05 22 Retrieved from https en wikipedia org w index php title Zōni amp oldid 1067386544, wikipedia, wiki, book, books, library,
