Sendai Zoni
A nutritious and vibrant New Year’s soup from Sendai

About Sendai Zoni

Sendai Zoni (仙台雑煮, Sendai zōni) is a traditional New Year’s soup that has been enjoyed since the late Edo period. This festive dish is notable for its large grilled goby fish, plump salmon roe (harako), fresh Sendai celery, and finely shredded vegetables, creating a visually stunning and nutritious bowl.

The vegetables—such as daikon radish, carrot, and burdock—are thinly sliced and lightly blanched to make what is called "ohikina." These are divided into portions, exposed to cold air, and frozen to enhance their flavor absorption. In recent years, due to milder winters, they are often frozen in freezers instead. The soup's broth is made from grilled and dried goby fish, which were once abundantly caught in Matsushima Bay. These fish, known as yakihaze (grilled goby), were traditionally sold strung together on straw. While grilled goby was a common sight in the past, overfishing in recent decades has led to its scarcity, making it increasingly expensive.

The addition of salmon roe, harvested from salmon that swim up the Abukuma River, adds another level of indulgence. However, like goby fish, its rising cost also contributes to the increasingly luxurious nature of Sendai Zoni.

Interestingly, historical records show that Date Masamune, the famous feudal lord of Sendai, enjoyed a different style of zoni made with dried abalone, dried sea cucumber, and herring broth, rather than this variation.

Preparation begins near the end of the year (between December 28–30) when families make and freeze ohikina using daikon, carrots, and burdock. Grilled goby fish are either soaked to prepare the broth on New Year’s Eve or simmered fresh on New Year’s Day. Once the broth is ready, the fish is removed, and ingredients like taro stems (zuiki) and ohikina are added, followed by soy sauce or other seasonings according to family recipes. The final touch includes topping the soup with grilled goby, salmon roe, and Sendai celery for a colorful and flavorful presentation.

In and around Sendai, it is a cherished tradition to enjoy this special zoni during the three days of the New Year holiday.

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