Azuki Zoni

Azuki Zoni introduction

New Year’s zoni (雑煮, zōni), a traditional soup dish, varies greatly across Japan, reflecting the unique flavors of each region. In Tottori Prefecture, the most common style is Azuki Zoni (小豆雑煮, azuki zōni), a soup featuring soft, round mochi (rice cakes) simmered in a broth made from sweet azuki bean paste. Preparation methods vary by household — some prefer a soup abundant with azuki broth, while others favor a style rich with the beans themselves and only a small amount of liquid. The sweetness of the broth can also differ, with some versions using sugar for a more dessert-like flavor, and a rarer salty variation also existing. Historically, azuki zoni was once prepared using lightly salted azuki beans, but today, it is commonly sweetened with sugar during cooking. Notably, in the mountainous areas of Tottori, soy sauce and miso-based zoni are more prevalent than azuki-based ones. The exact origins of Azuki Zoni are unclear. However, the red color of azuki beans has long been believed to ward off evil spirits, making them a symbolic ingredient for celebratory occasions. On New Year’s Day, the soup is traditionally prepared early in the morning with freshly collected "young water" and cooked over a purified flame in a single pot. Considered a sacred dish that provides energy and vitality, it is shared among family members and relatives to foster unity and strengthen bonds. In many households, Azuki Zoni is served alongside osechi (a traditional New Year’s meal), where its sweetness complements the savory flavors of the osechi dishes. Azuki beans, a significant ingredient in Japanese celebratory foods such as sekihan (red rice) and anko (sweet red bean paste), are rich in nutrients and have been an integral part of life’s important milestones for centuries. Making zoni with these nutritious beans to celebrate the start of a new year holds deep cultural significance. Similar to desserts called "zenzai" or "shiruko" in other regions, Azuki Zoni is made by boiling azuki beans until tender after removing their bitterness, then sweetening them with sugar. Separately, round mochi is simmered until soft and added to the azuki broth. While recipes vary slightly depending on the household or locality, soft round mochi is the standard choice. A unique twist can be found in the Chubu region’s Misasa Town, where mochi made with chestnuts harvested from local mountains is used, adding an earthy flavor to the dish.

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Other information

• NameAzuki Zoni
• Area Tottori
• Kind of food Local cuisine

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