- Main lore areas
- Main ingredients used
Japanese amberjack, spinach, and root vegetables such as daikon radish, carrots, burdock root, and lily bulb
- History/origin/related events
Soup with mochi rice cakes is an indispensable dish during the New Year. Various forms of the soup exist depending on the region. In Okayama Prefecture's southern area, near the sea, the standard is to put Japanese amberjack in the soup. The Japanese amberjack is a fish that is called by the different names "yazuinada," "hamachi," and "buri (amberjack)" as it grows larger. Thus, the fish is considered a good omen and is used for auspicious seated receptions. In the southern area, they use dried bonito shavings and kombu kelp to make the broth, but in the northern area, the use of dried squid to make the broth is characteristic. Also, in addition to spinach as part of the other ingredients, there are a lot of root vegetables such as daikon radish, carrots, burdock root, and lily bulb.
- Opportunities and times of eating habits
It is eaten at home together with traditional Japanese New Year foods during the New Year.
- How to eat
Quickly blanch vegetables such as daikon radish, carrots, and spinach ahead of time. Put the root vegetables in the broth. When the root vegetables become tender, put the Japanese amberjack in the broth. Adjust the flavor by putting soy sauce, sake, and mirin sweet rice wine in the broth. Finally, put in the lily bulb. Fill a separate pot full of water. When it begins to boil, put in mochi rice cakes and boil gently. Put the mochi rice cakes into bowls and fill up the bowls with ingredients such as the Japanese amberjack, spinach, and root vegetables. There is also the method of first simmering the Japanese amberjack with soy sauce or grilling it.
- Efforts for Preservation and Succession
As part of the New Year's cuisine, the dish has been inherited generation after generation from parent to child, from child to grandchild.