View source for Zosui

{{short description|Japanese rice and vegetable soup}}
{{Infobox prepared food
| name             = Zōsui 
| image            = Kinoko Zosui, at Restaurant Gusto (2012.02.26).jpg
| image_size       = 300px
| caption          = Mushroom zōsui
| alternate_name   = Ojiya
| country          = [[Japan]]
| region           = 
| creator          = 
| course           = 
| type             = [[Soup]]
| served           = 
| main_ingredient  = [[Rice]], water
| variations       = 
| calories         = 
| other            = 
}}

{{nihongo|'''Zōsui'''|雑炊||literally "miscellaneous cooking"}}, or {{nihongo|'''ojiya'''|おじや|}}, is a mild and thin [[Japan]]ese [[rice]] [[soup]] akin to a rice-based [[vegetable soup]]. It is made from pre-cooked [[rice]] and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables.<ref name="UI">{{cite web |title=Comfort Food Spotlight: Okayu and Zosui |url=https://www.umami-insider.com/comfort-food-spotlight-okayu-zosui/ |publisher=Umami Insider |access-date=5 November 2020}}</ref> It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.

Leftover soup from [[Nabemono|nabe]] is often re-used for zosui. Instead of rice, [[udon]] and [[ramen]] noodles are recent alternatives.

==History==
In the days when it was difficult to keep cooked rice warm, the only way to reuse cold rice was to combine it with miso soup, so this was widely done in households across Japan. Nowadays, it is more often used to make meals for the sick or those feeling unwell rather than in everyday meals.<ref name="UI" />

==Varieties==
[[File:海苔鍋つゆの雑炊---2023-11-14.jpg|thumb|Zōsui with seaweed and egg]]
There are a number of varieties of zōsui, including {{nihongo|maru zōsui|まる雑炊|}} (made with [[Chinese softshell turtle]]), {{nihongo|[[fugu]] zōsui|ふぐ雑炊|}} (made with [[fugu|pufferfish]]), {{nihongo|tori zōsui|とり雑炊|}} (made with [[chicken]]), {{nihongo|kani zōsui|かに雑炊|}} (made with [[crab]]), {{nihongo|[[sukiyaki]] zōsui|すきやき雑炊|}}, and {{nihongo|[[shabu-shabu]] zōsui|しゃぶしゃぶ雑炊|}}. For [[home cooking]], leftover broth and rice is combined with whatever ingredients are at hand.

==Ojiya==

The word ojiya often has the same meaning as zōsui, but was created as part of the ''[[nyōbō kotoba]]'', or "court ladies [[Cant (language)|cant]]". Its origins are unclear, though it has been suggested that it came from the sound made by the rice cooking, or possibly from ''[[olla]]'', the Spanish word for ceramic cookware (pronounced {{nihongo|''oja''|オジャ|}} in Japanese).

Many people use the words ojiya and zosui interchangeably, and usage varies by region and household. However, the following list shows some common differences between them:
*Zōsui is prepared by rinsing the rice first to increase its stickiness. This is not the case with ojiya.
*In zōsui, the broth and rice are brought to a boil together, preserving the shape of the rice. With ojiya, the shape of the rice is not preserved when boiled together with the broth. The rice grains fall apart and distort in shape.<ref name="UI" />
*While being flavored with miso or soy sauce, the broth in ojiya remains light or white in color. In contrast, the broth of zosui is only flavored with soy sauce.

==Jūshī==
The [[Okinawan cuisine|Okinawan dish]] {{nihongo|''jūshī''|ジューシー|}} (originally {{nihongo|''jūshīmē''|ジューシーメー|}}) is considered to be derived from zōsui.<ref name="JU">{{cite web |title=Jushi – steamed rice with mixed vegetables |url=http://www.japanupdate.com/2014/12/jushi-steamed-rice-with-mixed-vegetables/ |publisher=Japan Update |date=11 December 2014 |access-date=5 November 2020 |archive-date=22 October 2020 |url-status=usurped |archive-url=https://web.archive.org/web/20201022144600/http://www.japanupdate.com/2014/12/jushi-steamed-rice-with-mixed-vegetables/ }}</ref> However, it is generally made with uncooked rice and far more water is used when making it. This is the origin for the name ''jūshī''. Strictly speaking, these rice dishes are called {{nihongo|''kufajūshī''|クファジューシー|}} (or {{nihongo|''katai jūshī''|固いジューシー||literally "firm jūshī"}}), and zosui is {{nihongo|''yafarā jūshī''|ヤファラージューシー|}} (or {{nihongo|''yawarakai jūshī''|柔らかいジューシー||lit. "soft jūshī"}}). There are a huge variety of styles in which this is made, including using large amounts of [[lard]] or [[margarine]]. Ingredients like [[Ribs (food)|ribs]], [[hijiki]], [[carrots]], [[shiitake]], and [[konjac|konjac jelly]] are also commonly used. Yafarā jūshī commonly contains ribs or pork, {{nihongo|[[Artemisia princeps|yomogi leaves]]|フーチバー|fūchibā}}, {{nihongo|potato leaves|カンダバー|kandabā}}, and {{nihongo|[[Colocasia esculenta|taro]]|チンヌク|chinnuku}}.

==See also==
{{Commons category|Zosui}}
* [[Okayu]], a dish made of rice cooked to a watery consistency
* [[List of Japanese soups and stews]]

==References==
{{Reflist}}

{{Japanese food and drink}}
{{Rice dishes}}

[[Category:Japanese rice dishes]]
[[Category:Japanese soups and stews]]
[[Category:Okinawan cuisine]]