Azuki Zoni (Sweet Red Bean New Year Soup with Mochi)
Azuki Zoni (Sweet Red Bean New Year Soup with Mochi)
Azuki zoni is the New Year's zoni of Tottori Prefecture, in which round mochi (rice cakes) simmered until soft are placed in a soup of sweetly simmered azuki (red beans). Both its appearance and preparation closely resemble what other regions call 'zenzai' or 'shiruko.' In Tottori Prefecture it is eaten mainly in the eastern and central parts on the morning of New Year's Day, together with osechi (New Year's dishes). The saltiness of the osechi is said to pair well with the sweetness of azuki zoni. It is said that in the past it was an azuki soup with a little salt, but today it is common to simmer it sweet with sugar. The red color of azuki is believed to have the power to ward off evil, and azuki has long been used as an ingredient for hare no hi (special occasions). It is not eaten throughout the whole prefecture; in mountainous areas, zoni seasoned with soy sauce or miso appears to be more common. In Misasa Town in the central part, tochi-mochi made with tochi (Japanese horse chestnut) nuts gathered in the mountains is added. Azuki zoni is also handed down in places such as Matsue City and the Izumo region of Shimane Prefecture.
Origin
The exact origin of azuki zoni is unknown. The red color of azuki is believed to have the power to ward off evil, and azuki has been used as an ingredient for hare no hi that celebrate life's milestones, such as in sekihan (red bean rice) and the bean paste for mochi. It is thought that this status of azuki became linked to zoni, the soup that celebrates the New Year. It is said to be made in a single pot over a purified fire, using wakamizu, the year's first water, drawn in the early morning of New Year's Day. Sharing it among family and relatives is said to have strengthened their bonds, and it is said to have become the centerpiece of the New Year's celebratory meal.
History
It is said that in the past it was an azuki soup with a little salt, and it is reported that in times when sugar was precious there was also salt-flavored zoni. Today it is common to add sugar from the start and simmer it sweet. Its form varies from household to household, from a shiruko-like version with plenty of broth to a zenzai-like version with lots of azuki and little broth. Even now, a small number of households make it salt-flavored. In Misasa Town, volunteers are carrying out promotional activities to energize the area with 'tochi-mochi zoni' containing tochi-mochi.
Features
The azuki are brought to a boil in plenty of water, the water is discarded to remove bitterness, and then the beans are boiled until soft. Sugar is added and allowed to blend in, and a little salt is added to taste. It is common to simmer the round mochi until soft in a separate pot before adding them to the azuki soup. The sweetness differs from household to household, and it is said that many households add more sugar to taste after serving it in the bowl. In Misasa Town, tochi-mochi made with tochi nuts is added instead of round mochi.
Main Ingredients
Food Culture
Besides Tottori Prefecture, azuki zoni is also found in places such as Matsue City and the Izumo region of Shimane Prefecture and the Tango region of Kyoto Prefecture. In the Izumo region, there is a known theory that 'jinzai mochi,' served at Shinto rituals during Kamiarizuki (the month when the gods are present), is the origin of the word 'zenzai.'
FAQ
Q. What is the difference between azuki zoni and zenzai?
A. The ingredients and preparation are almost the same, and they look very similar. In Tottori, round mochi in azuki soup eaten as the New Year's zoni is called azuki zoni. It is also said that Shimane's azuki zoni is less sweet, while Tottori's is closer to zenzai.
Q. Is azuki zoni eaten everywhere in Tottori Prefecture?
A. Not throughout the whole prefecture. It is eaten mainly in the plains and coastal areas of the eastern and central parts, and in mountainous areas zoni seasoned with soy sauce or miso is said to be more common. It has also been reported that in mountain villages such as Wakasa Town and the former 八東町, soy sauce or miso flavors are preferred.