# White Miso Zoni (New Year’s Soup Dish) ｜ Our Regional Cuisines

**Cuisine Name**: White Miso Zoni (New Year’s Soup Dish)

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas of Osaka Prefecture

## Main Ingredients Used
Round mochi, white miso, radish, carrot, taro

## History, Origin, and Related Events
This dish is prepared with white miso soup, round mochi, beautifully cut and arranged daikon radish, carrots, taro, and the like.The history of the Zoni New Year's Soup goes back an incredibly long time, and it's said that it was already eaten even during the Muromachi period. It was served to celebrate the societal elite, but it is said to have spread among the masses and common people during the Edo period.Even today, eating Zoni on New Year's Day is a nationwide custom, but the ingredients and seasonings used vary by region and household. The Zoni variety using round mochi and white miso has been widely popular since long ago, not only in Osaka, but also in the Kansai region. The daikon radish and carrots that make up part of the recipe are cut into round slices. Round ingredients are used because they carry the auspicious meaning of the Japanese saying of, "may we spend our time harmoniously without raising any corners." The "raising corners" refers to the act of causing offense or creating hard feelings.When the New Year's season draws close, supermarkets in Osaka will begin to sell Zoni daikon radish and Kintoki carrots to be used as New Year's vegetables. Zoni daikon is a smaller, thinner daikon variety, and when cut into circles, they happen to be just the right size for a bowl of Zoni soup. The Kintoki carrot is slim in the same way and is also an heirloom vegetable that has been grown in Osaka since long ago.

## Opportunities and Times of Eating Habits
This dish is associated with New Year's Day and is eaten during that time. On New Year's Day, the dish is made with white miso, but that is changed to a soy-sauce flavoring called Sumashi-jiru on the second day. Because Osaka is a city of "commerce," it is said that this custom is done to "not lose interest."

## How to Eat
Boil the roundly sliced daikon radish, carrot, and peeled taro in a soup stock before melting in the white miso. Add in the round mochi and simmer lightly to finish the dish.

## Efforts for Preservation and Succession
Even today, Zoni is a classic New Year's Day dish made by every family and inherited by those who eat it.

## Ingredients
- Taro: 2 (80g)
- Grilled Tofu: 1／3 block (100g)
- Daikon radish: 80g
- Carrot: 40g
- Mizuna leaf: 60g
- Round mochi: 4 pieces
- [Seasoning] White Miso: 1 and 1／2 tablespoons
- [Seasoning] Kombu kelp: 10g
- [Seasoning] Flaked bonito: 30g
- Water: 4 cups

## Recipe
1. 1. Cut the daikon radish and carrot into 5 millimeter wide circles. (About 3 centimeter diameter)(It's cut thin for the Zoni soup)Peel the taro and cut into one centimeter circles.Cut the mizuna leaf into pieces three centimeters in length.Cut the roasted tofu into bite-sized cubes.
2. 2. Add water to a pot and make a soup stock with the kombu kelp and bonito flakes.
3. 3. Add the daikon radish and carrot to the soup stock, and once it boils, add in the taro and simmer for five to six minutes while removing scum. Add in the round mochi after washing it with water, and simmer over low heat for two to three minutes.
4. 4. Add white miso to step 4 before adding in the grilled tofu to warm it up, and finish the dish by adding in the mizuna leaf last.

## Provider Information
provider : Recipe source: Yumiko Yamanaka

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