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  7. Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)

Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes) ｜ Our Regional Cuisines

  • Okayama Prefecture

    Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)

Buri Zouni (Japanese Amberjack Soup with Mochi Rice Cakes)

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  • Main lore areas

    Takahashi

  • Main ingredients used

    Japanese amberjack, spinach, and root vegetables such as daikon radish, carrots, burdock root, and lily bulb

  • History/origin/related events

    Soup with mochi rice cakes is an indispensable dish during the New Year. Various forms of the soup exist depending on the region. In Okayama Prefecture's southern area, near the sea, the standard is to put Japanese amberjack in the soup. The Japanese amberjack is a fish that is called by the different names "yazuinada," "hamachi," and "buri (amberjack)" as it grows larger. Thus, the fish is considered a good omen and is used for auspicious seated receptions. In the southern area, they use dried bonito shavings and kombu kelp to make the broth, but in the northern area, the use of dried squid to make the broth is characteristic. Also, in addition to spinach as part of the other ingredients, there are a lot of root vegetables such as daikon radish, carrots, burdock root, and lily bulb.

  • Opportunities and times of eating habits

    It is eaten at home together with traditional Japanese New Year foods during the New Year.

  • How to eat

    Quickly blanch vegetables such as daikon radish, carrots, and spinach ahead of time. Put the root vegetables in the broth. When the root vegetables become tender, put the Japanese amberjack in the broth. Adjust the flavor by putting soy sauce, sake, and mirin sweet rice wine in the broth. Finally, put in the lily bulb. Fill a separate pot full of water. When it begins to boil, put in mochi rice cakes and boil gently. Put the mochi rice cakes into bowls and fill up the bowls with ingredients such as the Japanese amberjack, spinach, and root vegetables. There is also the method of first simmering the Japanese amberjack with soy sauce or grilling it.

  • Efforts for Preservation and Succession

    As part of the New Year's cuisine, the dish has been inherited generation after generation from parent to child, from child to grandchild.

RECIPE

Ingredients (5 servings)

  • Round mochi rice cakes 10 pieces
  • Japanese amberjack 5 slices
  • Daikon radish 100g
  • Carrots 50g
  • Spinach 100g
  • [Broth] Kombu kelp to make a broth An appropriate quantity
  • [Broth] Dried bonito shavings An appropriate quantity
  • Soy sauce An appropriate quantity

How to cook

  • 1. Simmer the Japanese amberjack in soy sauce in advance.

  • 2. Boil the spinach and cut it into pieces about 3cm. each.

  • 3. Cut the daikon radish and carrots just a little largish in half moons or quarter rounds.

  • 4. Make the broth. Put the daikon radish, carrots, and lily bulb in the broth. Adjust the flavor with soy sauce.

  • 5. Boil the mochi rice cakes in a separate pot until they become doughy.

  • 6. Put the mochi rice cakes in bowls. Nicely arrange the ingredients including the Japanese amberjack, spinach, daikon radish, and carrots in the bowls.

provider : Bihoku Guidance Center to Spread Agriculture over a Wide Area

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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