Rice is not rinsed since we want that thick-porridge consistency.The flavour is much lighter and always uses water or a clear broth. Dashi broth is seasoned with soy sauce or miso paste.Cooked for a short period of time to prevent the rice from losing its shape.Day old or frozen rice is rinsed first to remove excess starch.Dashi broth is flavoured only with soy sauce.While both zosui and ojiya both simmer rice in dashi broth, there are subtle differences between the two: Zosui (雑炊) It’s known as the Japanese version of congee or jook where the rice is cooked in broth and almost resembles a thick soup. I think, Ojiya (rice based soup) is more well known outside of Japan.

Whats the difference between Zosui and Ojiya? Made with easy to digest ingredients, it’s known as a healing or recovery soup which is ideal for when feeling sick or to cure hangovers. This dish is often made after hot pot (nabe) with the left over soup. Zōsui (雑炊) is a rice soup made from pre-cooked rice and a soup base flavoured with dashi and soy sauce. I kid you not, our colds and fevers never lasts for more than a day or two after having copious amounts of this. Zosui, or Japanese rice soup is something my mom would make for my sisters and I anytime we were sick or feeling unwell. Say hellooooo to this cold weather essential soup that will warm you right up and keep you feelin’ well & cozy. Ready in under 20 minutes, this tonyuu zosui is hearty, satisfying and the perfect comfort meal for the cooler season. Zosui is a nourishing Japanese rice soup cooked in dashi broth with vegetables and tofu.

Conji with milk