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Image Source : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
- Main lore areas
All over the prefecture
- Main ingredients used
Mochi (round rice cake with starchy sauce), white miso paste, daikon radish, kintoki carrot, tofu, etc.
- History/origin/related events
Zoni" is a soup made with white miso paste, round rice cake with sweet bean paste, daikon radish cut into round slices to wish for family happiness, and kintoki carrots.
During the Edo period , sugarcane cultivation was encouraged in Kagawa Prefecture, where the climate was mild and rainfall was scarce, as a way to promote agricultural production. White sugar from the Sanuki region was white in color and melt-in-your-mouth, making it one of the three "Sanuki whites" (along with cotton and salt) and a representative of local specialties. Sugar was a precious commodity in those days, and ordinary households could not eat it on a regular basis. It is said that the origin of "Anmochi Zoni" began around the Meiji period when people began to use sugar once a year in Zoni as a special dish for the New Year. It is said that the white miso used in Zoni was brought to Emperor Sutoku, who was defeated in the Hogen Rebellion and exiled to the Sanuki region, by people coming from Kyoto, and has been used and valued in many dishes as a seasoning in winter.
- Opportunities and times of eating habits
Shiro-miso is eaten at New Year's in every household along with osechi dishes. Shiro-miso is a sweet miso made with less soybeans and more rice malt and less salt, prepared around December for the New Year and aged for about one month.
- How to eat
Put daikon radish and kintoki carrot cut in round slices into the soup stock made from dried sardines, and when the ingredients become soft, put in bean-jam rice cake, and when the rice cake becomes soft, put in tofu, and when it comes to a boil, dissolve white miso in the broth. When the rice cake becomes soft, add tofu. When the rice cake becomes soft, dissolve white miso in the broth and add it to the bowl.
The main ingredients are daikon radish, kintoki carrot, and tofu, but taro and white onion may also be used.
- Efforts for Preservation and Succession
Even today, many households still eat it as a standard New Year's dish, and the differences in ingredients and seasonings are passed on as regional and family tastes. It is also incorporated as a teaching material in classes at high schools and junior colleges, and served as a winter menu at restaurants.