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  7. Shiro Miso Zou-ni (White Miso Rice Cake Soup)

Shiro Miso Zou-ni (White Miso Rice Cake Soup) ｜ Our Regional Cuisines

  • Tokushima Prefecture

    Shiro Miso Zou-ni (White Miso Rice Cake Soup)

Shiro Miso Zou-ni (White Miso Rice Cake Soup)

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  • Shiro Miso Zou-ni (White Miso Rice Cake Soup)
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  • Shiro Miso Zou-ni (White Miso Rice Cake Soup)

    Image source: Tokushima Culinary Science Society, Keiko Takahashi, Shikoku University

  • Main lore areas

    All of Tokushima prefecture

  • Main ingredients used

    White Miso, Rice cake, Chicken, Kamaboko (=fish cake), Satoimo (=Japanese Taro), Komatsuna(=Japanese Mustard Spinach) etc.

  • History/origin/related events

    The traditional New Year's soup (Zou-ni) in Tokushima prefecture is known for its distinctive characteristics. For instance, the "Uchigae Zou-ni" enjoyed in Iya district features a soy sauce-flavored broth made with "iriko dashi" (Japanese soup stock with small dried fish), and instead of rice cakes, it includes hard and stone-like firm tofu called "Iwa-dofu" (Rock tofu). Other regions also use various types of rice cakes, such as round or square rice cakes, and clear Dashi(Japanese soup stock). One of the most eaten is "Shiro Miso Zou-ni" (cloudy white miso soup). It is made by dissolving white Miso paste in Dash(Japanese soup stock) made from dried sardines and kombu(kelp). In addition to rice cakes and fish cakes, as in most "Zou-ni," a variety of vegetables such as carrots, daikon radishes, komatsuna (Japanese mustard spinach), and satoimo (Japanese taro) are used as ingredients. The "Zou-ni" is rich in color and has a gentle flavor. Incidentally, some families in Katsuura area eat white miso "Zou-ni" with brown sugar, and some families in Aioi area eat white miso "Zou-ni" with sugar.

  • Opportunities and times of eating habits

    Like in other regions, it is eaten on New Year's Day. In the old days, a cruciferous vegetable called "mana," which is harvested from December to March, was also commonly added. Since "Mana" is now harder to obtain, more and more households are making it with green vegetables such as Komatsuna (Japanese Mustard Spinach), garland chrysanthemum, spinach, leeks, potherb mustard, and mitsuba (trefoil). When eaten, "Osechi" dishes and "Makizushi" are served on the same dining table.

  • How to eat

    Make Dashi (Japanese soup stock) with dried sardines and kombu (kelp), add hard root vegetables such as daikon radish, carrot, and satoimo (Japanese taro) that have been prepared first, and simmer until softened. Then add soft ingredients such as fresh shiitake mushrooms and fish cakes, and dissolve in white miso. Komatsuna or other greens are added to finish the dish. Some households add baked rice cakes, while others add boiled ones. Moreover, daikon radish is cut into tortoise shell shapes, carrots are carved into plum blossom shapes, and satoimo (Japanese taro) are used in their round natural form, all designed to bring about auspicious shapes in traditional Japanese culinary practices.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home. In addition, Tokushima prefecture provides a recipe for "Shiro Miso Zou-ni" (White Miso Rice Cake Soup) in its "Tokushima's Local Dishes" publication. Not only passing on the recipe to residents of the prefecture, but also the information is made public so that people outside of the prefecture can easily prepare it.

RECIPE

Ingredients (4 servings)

  • Rice cake (round-shaped) 4 (60g each)
  • Kamaboko(=fish cake) 40g
  • Satoimo(=Japanese taro, small ones) 4 (12g each)
  • Daikon radish 80g
  • Carrot 40g
  • Spinach 40g
  • Dashi(=Japanese soup stock) 600ml
  • White Miso 50-60g
  • Sudachi (species of Japanese citrus) A little

How to cook

  • 1. Cut Kamaboko (fish cake) into 1cm-thick decorative slices (“Hinode -giri," sunrise slices).

  • 2. Peel and cut off the top and bottom of the Satoimo (Japanese taro) and cut into hexagonal pieces. Or cut into 1cm-thick round slices. Boil them.

  • 3. Cut daikon radish into 5mm-thick tortoise shell shapes and boil.

  • 4. Cut carrots into 5mm-thick round slices (or cut into flower shapes) and boil.

  • 5. Boil spinach and cut into 3 cm lengths.

  • 6. Boil round rice cake softly.

  • 7. Add satoimo (Japanese taro), daikon radish and carrot to dashi (Japanese soup stock). Bring to a boil and season with white miso.

  • 8. Place the daikon radish on the bottom of the bowl, top with the round rice cake, and arrange the satoimo (Japanese taro), carrots, and spinach in a colorful manner. Pour the soup over the top.

  • 9. Slice the peel of sudachi (a kind of Japanese citrus) into thin strips (Matsuba-giri) for finishing touches.

provider : Keiko Takahashi, Shikoku University

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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