azuki zoni

About azuki zoni

Zoni in Oshogatsu is rich in local color, and various zoni are eaten throughout the country, but Tottori's ozoni is predominantly made with soft boiled marumochi in the soup of azuki beans. Because it is made with plenty of boiled broth, azuki beans are around and a little simmered, but some are sweetened with sugar, and some are minority but salty. In the old days, azuki soup was boiled with a little salt, but today it is common to boil it with sugar from the beginning. However, it is not true that 'azuki zoni' is eaten throughout the prefecture, and it seems that there are many soy sauce and miso flavors in mountainous areas.
The exact origin of 'azuki zoni' is unknown, but since ancient times, it has been used as a food ingredient for Hare Day because the red color of azuki beans had the power to dispel evil. Zoni is waking up early in the morning of New Year's Day, the first young water of the year is poured and boiled in one pot using a purified fire. It is said that it was considered a sacred food that gives vitality to humans, and by sharing it and eating it, it was established as the protagonist of the New Year's celebration as a food for the unity of families and relatives.
On the morning of New Year's Day, they are eaten with Osechi. The saltiness of osechi and the sweetness of azuki zoni are exquisite. Azuki beans have been one of the ingredients that have appeared in the milestones of life, such as red rice and mochi bean paste in auspicious events. Zoni is cooked with its nutritious azuki beans and celebrates it for the New Year.
It is close to what is called 'zenzai' or 'shiruko' in other areas. After removing the azuki beans, boil until soft, add sugar and season. Put the marumochi boiled in another pan in azuki bean soup. Seasoning varies slightly depending on the household and region, but in most regions, soft and boiled marumochi is used. In Misasa Town in the Chubu region, rice cakes made using “Tochinomi” can be harvested in the mountains.

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