.jpg) Mushroom zōsui | |
| Alternative names | Ojiya |
|---|---|
| Type | Soup |
| Place of origin | Japan |
| Main ingredients | Rice, water |
Zōsui (雑炊, literally "miscellaneous cooking"), orojiya (おじや), is a mild and thinJapanesericesoup akin to a rice-basedvegetable soup. It is made from pre-cookedrice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables.[1] It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.
Leftover soup fromnabe is often re-used for zosui. Instead of rice,udon andramen noodles are recent alternatives.
In the days when it was difficult to keep cooked rice warm, the only way to reuse cold rice was to combine it with miso soup, so this was widely done in households across Japan. Nowadays, it is more often used to make meals for the sick or those feeling unwell rather than in everyday meals.[1]
There are a number of varieties of zōsui, including maru zōsui (まる雑炊) (made withChinese softshell turtle),fugu zōsui (ふぐ雑炊) (made withpufferfish), tori zōsui (とり雑炊) (made withchicken), kani zōsui (かに雑炊) (made withcrab),sukiyaki zōsui (すきやき雑炊), andshabu-shabu zōsui (しゃぶしゃぶ雑炊). Forhome cooking, leftover broth and rice is combined with whatever ingredients are at hand.
The word ojiya often has the same meaning as zōsui, but was created as part of thenyōbō kotoba, or "court ladiescant". Its origins are unclear, though it has been suggested that it came from the sound made by the rice cooking, or possibly fromolla, the Spanish word for ceramic cookware (pronouncedoja (オジャ) in Japanese).
Many people use the words ojiya and zosui interchangeably, and usage varies by region and household. However, the following list shows some common differences between them:
TheOkinawan dishjūshī (ジューシー) (originallyjūshīmē (ジューシーメー)) is considered to be derived from zōsui.[2] However, it is generally made with uncooked rice and far more water is used when making it. This is the origin for the namejūshī. Strictly speaking, these rice dishes are calledkufajūshī (クファジューシー) (orkatai jūshī (固いジューシー, literally "firm jūshī")), and zosui isyafarā jūshī (ヤファラージューシー) (oryawarakai jūshī (柔らかいジューシー, lit. "soft jūshī")). There are a huge variety of styles in which this is made, including using large amounts oflard ormargarine. Ingredients likeribs,hijiki,carrots,shiitake, andkonjac jelly are also commonly used. Yafarā jūshī commonly contains ribs or pork,yomogi leaves (フーチバー,fūchibā), potato leaves (カンダバー,kandabā), andtaro (チンヌク,chinnuku).
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