- Main lore areas
- Main ingredients used
round rice cake, chicken, Chinese cabbage, carrot, burdock root, dried shiitake mushroom, dried tofu, grilled sea eel and egg
- History/origin/related events
It is one of Shimabara's representative local dishes. The origin of this dish is said to date back to the Shimabara Rebellion of 1637, when the general Amakusa Shiro and his 37,000 Christian followers holed up in the castle, and boiled rice cakes to nourish their strength and stamina for the long battle. It is known as a zoni with many ingredients made in an earthenware pot, a rarity in Japan, and many tourists visit Shimabara for the purpose of eating it.
- Opportunities and times of eating habits
In local households, it is served on festive occasions such as New Year's Day and festivals.
Since it has become a specialty, it is also served at restaurants and other commercial establishments regardless of the time of year.
- How to eat
Ingredients are cooked in broth in an earthenware pot and eaten as is. Ingredients vary from household to household, but the most common are round rice cakes, chicken, Chinese cabbage, carrots, burdock root, dried shiitake mushrooms, and dried tofu. Some households use grilled sea eel or omelette as a standard ingredient.
- Efforts for Preservation and Succession
Selected in 2007 by the Ministry of Agriculture, Forestry and Fisheries as one of the 100 best hometown dishes in rural areas, it is one of the prefecture's representative local dishes and is eaten at home and sometimes served in school lunches. Unusually for zoni, frozen gift products are now available for delivery throughout Japan.