The beauty of Japanese cuisine is in its wide variety of ingredients and cooking methods. The various ways of preparing the many different categories of ingredients combine to create healthy, nutritionally well-balanced meals. Here is an introduction to some of the principal categories of Japanese cuisine. Once the characteristics of each category are understood, Japanese cooking can be more fun and healthier.



Rice is cooked in a thin dashi broth with rich flavor

Zosui is a dish prepared by simmering rice and other ingredients such as vegetables or seafood in a dashi broth seasoned with soy sauce or salt or in miso soup. It is also called ojiya.

The Japanese term zousui originally meant to increase volume with water from the combination of the Japanese word for increase (zo) with water (sui). The same term but different Chinese characters now means various ingredients cooked together using the character for mixed (zo) and cooking (sui). Zosui is a dish made of millets (or rice), vegetables and seafood cooked together.

Zosui is smooth and the mild taste rice in a dashi broth is a “comfort food” for many Japanese. It used to be a main dish for the family table using leftover cooked rice. These days, zosui is made in the broth remaining at the end of a hot pot meal as well as a dish served to someone who does not feel well.

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228kcal / per person

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