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Zoni ｜ Our Regional Cuisines

  • Toyama Prefecture

    Zoni

Zoni

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  • Main lore areas

    All of Toyama Prefecture

  • Main ingredients used

    Eastern Toyama / Mochi rice cakes, Fish (fukuragi yellowtail, threadsail filefish etc.), Vegetables, Fish cake
    Western Toyama / Mochi rice cakes, Japanese leek, Fish paste

  • History/origin/related events

    There are various kinds of zoni throughout the country, and even within Toyama Prefecture, the type of zoni eaten differs from area to area. In the Shimo-Niikawa district, near the sea of eastern Toyama, the zoni is so rich in ingredients that it covers the rice cake. Ingredients include the auspicious "fukuragi" fish, threadsail filefish, mackerel, and shrimp, as well as vegetables and fish cakes. On the other hand, in the Tonami region, located inland in the western part of the prefecture, the ingredients are quite simple. There are only a few ingredients such as Japanese leeks and kelp in addition to the rice cake. The Japanese leek is used with its roots still attached, because it is believed to provide a long life until we grow gray hair. It is not too much to say that there are as many zoni as there are regions. Both eastern and western Toyama use "makikamaboko", rolled fish paste, a specialty of the prefecture. "Kobu-maki kamaboko," in which the fish paste is rolled in kombu (kelp), is typically used. However, red and white "akamaki," in which a portion of the fish paste is colored red, is often used in dishes that bring good fortune. Just by adding it to a dish, it instantly creates a festive atmosphere.

  • Opportunities and times of eating habits

    It is made as one of the New Year's dishes and enjoyed by the whole family. At the end of the year, supermarkets in the prefecture are filled with rolled fish cakes. In Uozu City, unglazed yellowtail, an essential ingredient in zoni, line the shelves.

  • How to eat

    Eastern Toyama: After grilling the fish, remove the head, bones and skin, and roughly break up the meat. Keep the head for the broth. Cut other ingredients such as vegetables. If using gobou (=burdock root), soak it in water after cutting. Add vegetables and other ingredients to the broth made from kelp and fish heads. Simmer until soft, add fish meat and fish paste, and season to taste. Boil the mochi rice cakes in a separate pot. Place the mochi rice cakes in a large bowl, place the ingredients and pour the soup over, and garnish with mitsuba leaves.
    Western Toyama : Quickly run the Japanese leek through the boiling water with the root attached. Bring the broth to a boil and season with soy sauce and other seasonings. Grill the mochi rice cakes until they are lightly toasted. Place the mochi rice cake, leeks, and sliced fish paste in a bowl and pour the broth over.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Each family has its own tradition of making zoni. In Uozu City, a class on how to make the traditional local zoni was once held for new residents during the fukuragi yellowtail season (2020).

RECIPE

Ingredients (4 servings)

  • Mochi rice cakes 4
  • Medium kawahagi threadsail filefish 1 (200g)
  • Japanese parsley (or other greens such as spinach) 4
  • Naruto fish cake (thinly sliced) 4
  • Boiled bamboo shoots 80g
  • [Dashi (=Japanese soup stock)] Water 6 cups
  • [Dashi (=Japanese soup stock)] Dried Kombu(Kelp) 12g
  • [Dashi (=Japanese soup stock)] Kawahagi threadsail filefish heads 1
  • [Dashi (=Japanese soup stock)] Salt 2 tsp.
  • [Dashi (=Japanese soup stock)] soy sauce 1／2 tsp.

How to cook

  • 1. Fill a pot with water, soak konbu for about 20 minutes, and bring to a boil. Just before the water comes to a boil, remove the konbu and add the Kawahagi threadsail filefish heads and simmer. Add salt and soy sauce in that order to taste, then remove the head.

  • 2. Boil Japanese parsley and cut in 3cm pieces.

  • 3. Cut bamboo shoots into thin slices and season. Boil in 100 cc water and 1 teaspoon soy sauce (not listed in the ingredients).

  • 4. Grill the kawahagi threadsail filefish and flake the flesh.

  • 5. Toast the mochi rice cakes.

  • 6. Lightly blanch 5 in a pot of boiled water. Place them in each bowls.

  • 7. Place the meat of kawahagi threadsail filefish, Japanese parsley, naruto, and bamboo shoots in the bowls. Pour the hot broth over the top.

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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