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  7. Kabu Zou-ni (Radish Rice Cake Soup)

Kabu Zou-ni (Turnip Rice Cake Soup) ｜ Our Regional Cuisines

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  • Yamaguchi Prefecture

    Kabu Zou-ni (Radish Rice Cake Soup)

Kabu Zou-ni (Radish Rice Cake Soup)

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  • Main lore areas

    All of Yamaguchi prefecture

  • Main ingredients used

    Rice cake, Turnips

  • History/origin/related events

    "O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significantly in regional characteristics, and the ingredients and preparation methods differ from household to household. For example, in eastern Japan, particularly beyond the boundaries of Toyama, Gifu, and Aichi prefectures, it is common to use grilled square shaped mochi (rice cake), while in western Japan, there is a tendency to boil round mochi. In eastern Japan, a clear dashi (Japanese soup stock) is often used, while in Kyoto, Nara, Kagawa, and other places, it is seasoned with white miso. In Okinawa, there is no tradition of eating "Zou-ni." In Yamaguchi prefecture, there are variations depending on the region and household, but generally, the popular style of "Zou-ni" involves round mochi in a clear soy-based dashi (Japanese soup stock). "Kabu Zou-ni," widely consumed throughout Yamaguchi prefecture, particularly in cities like Hagi, is a simple regional dish made with round mochi, kabu (turnips), and trefoil as ingredients. Because the rice cake is added without baking, the soup thickens a little. Adding thinly sliced surume (dried squid), lightly tied in the soup, enhances the aroma and appearance of the soup. In the Hagi region, rice cake pounding was the role of men, although this custom has decreased in recent years. At the end of the year, the men of the household would steam glutinous rice and pound rice cakes with a mortar and pestle, while the women would do the cleaning and prepare New Year's dishes. The rice cakes were offered to the gods and Buddha and decorated the New Year's table as “Zou-ni."

  • Opportunities and times of eating habits

    It is eaten as a New Year's dish.

  • How to eat

    Put dried sardines in water and simmer over low heat for 10 minutes to make dashi (Japanese soup stock). Cut turnip into quarter-rounds and cut kombu (kelp) and surme (dried squid) into julienne. Add the turnip and surume to the dashi and simmer until the ingredients are soft, then season with soy sauce. At this time, be careful not to boil the soup stock as it will cause the mochi to dissolve. Serve in bowls and garnish with trefoil leaves. In Abu-cho, turnip leaves are also sometimes added.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is generally consumed in households. Additionally, it is sometimes provided as part of school lunches to introduce local New Year's dishes in the prefecture.

RECIPE

Ingredients (4 servings)

  • Rice cakes (round-shaped) 4
  • Turnip 60g
  • Kombu(=Kelp) 10g
  • Surume(=Japanese common squid) 10g
  • Trefoil A little
  • Dashi(=Japanese soup stock) 4 cups
  • Dried Sardine 8
  • Soy sauce 2-3 tsp.
  • Sake 1 tbsp.

How to cook

  • 1. Put dried sardines in a quantity of water and simmer over low heat for 10 minutes to make “dashi.”

  • 2. Cut turnips into 01月04日 round slices, kelp and surume into julienne.

  • 3. Add the turnips and surume to the dashi (Japanese soup stock) and season with soy sauce after the ingredients are tender.

  • 4. Cook until rice cake is soft. (Do not boil to prevent the rice cake from melting.)

  • 5. Serve "Zou-ni" in bowls and garnish with trefoils.

provider : Hagi Genki Shoku no Kai

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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