Sumashi Zoni (Mochi in Soup) ｜ Our Regional Cuisines

Shimane Prefecture

Sumashi Zoni (Mochi in Soup)

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Main lore areas

All of Shimane prefecture
Main ingredients used

Round rice cakes, Rock seaweed, Bonito flakes, Agodashi (flying fish broth), Hazedashi (goby fish broth), Irikodashi (anchovy broth), etc.

History/origin/related events

Sumashi Zoni is eaten in a soy sauce-based dashi (=Japanese soup stock), similar to clear soup, with round rice cakes added to the broth. The ingredients vary by region, but there is a tradition of using round rice cakes. In the eastern part, the ingredients include only rock seaweed and bonito flakes. In the western part, dried sweetfish broth is sometimes used, and the ingredients may include tofu, konjac(=yam cake), etc. In the western part, there is also zoni made with only black soybeans and bonito flakes.
Opportunities and times of eating habits

Sumashi Zoni is a dish eaten as part of the New Year's celebration. In the Gounokawa River basin, a first-class river, it has been eaten as one of the family New Year's dishes. Sumashi Zoni is served alongside other dishes such as kazunoko (herring roe), simmered beans, clear soup, nimono (simmered dish), santou (vinegared dish with daikon radish), and sashimi. White rice cakes are in the soup until the third day of the New Year. From the fourth day onward, it was a tradition to switch to tenko mochi, which contains a lot of mugwort. However, tenko mochi has less stickiness and a diminished flavor compared to white mochi. This tradition is fading away in the present, as mochi has become more readily available.
How to eat

Sumashi Zoni has a simple appearance and a light flavor. The dashi (=Japanese soup stock) for Sumashi Zoni varies by region and household, with flavors like agodashi (flying fish broth), irikodashi (anchovy broth), and hazedashi (goby fish broth) contributing to its unique characteristics. The base flavor is derived more from soy sauce than salt.
In the Izumo region, a specific type of nori (seaweed) called "Uppurui Nori" from the Uppurui area of Izumo City is used. Uppurui Nori is harvested around the cape known as Uppurui-hana, which protrudes into the Sea of Japan at the northern tip of Izumo City. It has a history of being presented as a tribute to the imperial court during the Nara and Heian periods, and its reputation for flavor was recorded in the "Izumo no Kuni Fudoki," a geographical record of Izumo Province compiled in the eighth century. Today, Uppurui Nori is considered a luxury item, making it less accessible, and some households substitute it with more common nori varieties. Some regions generously use bonito flakes, combining them with the nori to create Sumashi Zoni with a delightful seaside flavor.
The round rice cakes are boiled rather than grilled to keep them soft. Boiling them together with the soup broth would make the rice cakes too soft. Therefore, the rice cakes are pre-boiled separately and added to the soup broth just before serving for easy consumption.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Sumashi Zoni is still enjoyed in ordinary households today. In the past, it was not uncommon for families to make mochi at home, and mochitsuki (mochi-pounding) was a symbol of family gatherings during the year-end and New Year's celebrations. However, nowadays, many households use ready-made mochi. There are also cases where Sumashi Zoni is sold on regional food-focused e-commerce websites.

source : Mr. Masaru Morii, Executive Director, Shimane Culinary Association

RECIPE

Ingredients (4 servings)

Dashi (=Japanese soup stock) 400cc
Light soy sauce 40cc
Salt 1／4 tsp.
Water 1000cc
Round mochi 8 pieces
Nori (seaweed) As needed
Bonito flakes As needed

How to cook

1. Boil the round mochi in hot water until it becomes soft.
2. Combine the dashi (=Japanese soup stock) and seasonings, then pour them into a bowl with mochi and nori.
3. Sprinkle Bonito flakes on top.

Recipe Arrangements

(Iwami Region) Serve in a bowl, top with simmered black soybeans and bonito flakes.
(Oki Region) Serve in a bowl and place nori on top.
(Masuda Region) Serve in a bowl and add grilled sweetfish on top.

provider : Shimane Prefecture Dietary Improvement Promotion Council

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

Sumashi Zoni (Mochi in Soup) ｜ Our Regional Cuisines

Shimane Prefecture