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Zoni (雑煮)

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Zoni (雑煮), often with the honorific "o-" as o-zoni, is a Japanese soup containing mochi rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of osechi ceremonial foods.
It is said that zoni finds its roots in samurai society cuisine. It is thought to be a meal that was cooked during 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. Zoni was first served as part of a full-course dinner (honzen ryori), and thus is thought to have been a considerably important meal to samurai.
File:Hakata zoni.jpeg
(博多雑煮: Zoni soup in Hakata (Fukuoka))

As for ways of cooking the soup, different regions in Japan sport many variations, but in most cases it is either a clear soup (sumashi-jiru) flavoured with dashi (stock usually made from flakes of dried bonito) and soy sauce, generally preferred in eastern parts of the country, or a miso soup generally preferred in the western parts.
http://i1.accvietnam.vn/f/ichizine/s/7/mochitsuki%2041b%20%5B640x480%5D.jpg
(Miso based Zoni / Image)

As a rule of thumb, mochi is cut into a rectangle in eastern Japan, whereas in western Japan the mochi is usually round. In some areas sato-imo (taro) or tofu is used instead of mochi. This type of zōni is found on some islands or some mountain areas where rice is not grown to a large extent.
File:Zoni by atmo in Nagoya, with rice cake.jpg
(Eating rice cake (mochi) in Zoni)

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; 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.

By JS on Jan 2, 2011
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。