Zouni ｜ Our Regional Cuisines

1. [“Zouni of Higashi-Kishu Procedure 1]
Boil Rice cakes in hot water to soften. Or bake them and pour boiling water over them.

2. [“Zouni of Higashi-Kishu Procedure 2]
Cut daikon radish and Carrot into round slices or half-moon slices, and cut Taro into round slices. Boil komatsuna (=Japanese Mustard Spinach) and cut into 3 to 4 cm.
Retire “Shiitake” mushrooms and cut across on the surface of mushrooms as like turtle shells.

3. [“Zouni of Higashi-Kishu Procedure 3]
Make clear soup with boiled dashi (= japanese soup stock),” Shiitake” mushrooms' juice and seasonings, put 2 into the soup and heat.
Sprinkle with small chopped green onions, if desired.

4. Note: [“Zouni in Hoku-Sei”]
Cut Rice cake into pieces and soften them in hot water. （Prepare clear soup.)
Prepare clear soup, cut the Greens into 4-5 cm pieces, and add the Rice cake when softened. Serve in bowls and sprinkle with dried “Katsuo-Bushi”(bonito flakes).

5. Note: [Zouni of” Chu-Nansei”]
For the ingredients,daikon radish is sliced into rounds, and satoimo(= japanese taro) is left whole and boiled in a pot full of Water at the end of the year. (They are stewed brown.)
Make Miso soup on New Year's Day, simmer the square Rice cakes and ingredients, and serve in bowls when softened.

6. Note: [Zouni in the northern part of” Iga”]
The Rice cake is round and is pressed down on a straw mat to make a pattern. （It is the flower pattern.)
Bake the Rice cake. Prepare clear soup, boil round satoimo(= japanese taro) and sliced daikon radish, and add the baked rice cake.
Sometimes, green onions are added at the end.