Zoni ｜ Our Regional Cuisines

Fukui Prefecture

Zoni

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Main lore areas

All of Fukui Prefecture
Main ingredients used

Round rice cake, Turnip, Miso, Bonito flakes

History/origin/related events

Mochi is an essential and auspicious food for celebrations among the Japanese. Upon welcoming the new year, Mochitsuki, the pounding of rice to make Mochi(=rice cake), is performed as an offering to the Toshigami (deity of the year). Leftover Mochi is then used to prepare "Zoni," a traditional soup. During this time, gratitude is expressed for the previous year's harvest and the safe passage into the new year. It is a custom to pray for a bountiful harvest and household safety. Zoni, enjoyed nationwide during the first three days of the new year, varies in its ingredients, including the shape of mochi, additional components, and the type of Dashi(=Japanese soup stock), depending on the region and household.
In Fukui Prefecture, the preparation of Zoni is simple. A pot placed Kombu (=kelp) is filled with water, and round rice cake is simmered. It is seasoned with Miso, and finally, bonito flakes are added. While some versions include turnips, Daikon radishes, napa cabbage, and Satoimo(=Japanese taro), others are made without additional ingredients. There's an omen that adding turnips (in Japanese, "Kabu") brings good luck because stocks (also "Kabu" in Japanese) can rise. Notably, Zoni is served in everyday soup bowls without using bowls for Zoni.
In Reinan region, some variations include Mochi in a miso-based soup, topped with black sugar. This practice is attributed to the Kitamaebune, a northern sea route connecting Hokkaido and Osaka, where high-quality black sugar was considered a valuable commodity during trade stopovers in Wakasa Bay.
Opportunities and times of eating habits

Eaten during the New Year. In some regions, there is a custom of not eating mochi on January 1st.
How to eat

In a pot, lay out a sheet of Kombu, arrange thinly sliced turnips in a half-moon shape on top, then add round Mochi, and fill with water. Simmer until everything becomes tender. Next, add Miso to the pot and generously sprinkle with bonito flakes.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
During the New Year, each household prepares its own version of ”Zoni,” which is then passed down to the younger generations. In addition, the Miketsukuni Wakasa Obama Shokubunka-kan (Wakasa Obama Food Culture Museum) in Obama City showcases "Zoni" as a cultural heritage of Japan. They have a permanent exhibition featuring 51 replicas of "Zoni"from all prefectures except Okinawa.

RECIPE

Ingredients (5 servings)

Round rice cake 10
Turnip 2
Miso 2-3 tbsp.
Bonito flakes as needed
Dried Kombu(=kelp) 1

How to cook

1. Place a sheet of dried Kombu in a pot, arrange thinly sliced turnips in a half-moon shape on top, then layer Mochi on top of them. Pour water into the pot and heat over medium heat.
2. When the Mochi has become soft, add Miso and turn off the heat.
3. Ladle into bowls and generously sprinkle with bonito flakes.

provider : Institute of Culinary Diversities/"Rediscover! Fukui's Cuisine"

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

Zoni ｜ Our Regional Cuisines

Fukui Prefecture

Zoni

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (5 servings)

How to cook