Zosui

Zōsui, also known as ojiya, is a comforting Japanese rice soup reminiscent of a rice-based vegetable stew. This dish is prepared using pre-cooked rice and water, then seasoned with either soy sauce or miso. It often incorporates a variety of meats, seafood, mushrooms, and vegetables, making it a versatile and hearty meal.

Traditionally, zōsui is served to those feeling under the weather and is especially popular during the colder months. A great way to enhance zōsui is by using leftover nabe broth, which adds extra flavor.

There are several variations of zōsui, each featuring different main ingredients. For instance, maru zōsui includes Chinese softshell turtle, fugu zōsui features pufferfish, tori zōsui is made with chicken, and kani zōsui contains crab. Other popular versions are sukiyaki zōsui and shabu-shabu zōsui, which use leftover broth from these hot pot dishes.

The term "ojiya" is sometimes used interchangeably with zōsui, although there are subtle differences. These differences can include the method of rice preparation, the broth’s color, and how well the rice maintains its shape during cooking.

In Okinawa, there’s a dish called jūshī that is considered a variation of zōsui. Jūshī is made with uncooked rice and more water compared to zōsui. There are two main types: kufajūshī, which is firmer, and yafarā jūshī, which is softer. Common ingredients in jūshī include ribs, hijiki (a type of seaweed), carrots, shiitake mushrooms, and konjac jelly.