Zosui ヤファラジューシー

History and Origins

"Jussy" is a word used by Okinawa Prefecture for boiling rice. There are both "kfajsey" and "Yaghajawsy" according to hardness. "Yaghajawsy" is also called "Big Jawsy." "Cfay" is eaten as a show-off, a celebration, or a legal dish, and there are such things as "Unsie" with a old bonsai leaf pepper and "Sunsie" with a potato in it. On the other hand, "Yafajussy" is one of the everyday household dishes, and there are a lot of variations, such as "Candabarjusy," which includes the "Fuish Bars" and the "Canda Bar" with the leaves of sweet potatoes. Some families put in familiar vegetables such as pork, carrots, and sea cucumbers, and they boil them in a pig's bowl and then they finish them with a nutritional quality.

When It Is Eaten

They are eaten daily as home cooking. It warms up, so it is often eaten in relative winter. There are also many people who cook and eat when they're sick.

How It Is Eaten

I'll have to wash the rice 30 minutes before I cook it. When using leftover food, I wash it thoroughly with water. Put the oven in, wash the rice, and put the ingredients of your choice into the fire. Nowadays, there are ways of eating raw eggs and butter before eating, to melt them and to make them taste more appetizing.

Recipe — Serves 4

Ingredients

• 1 cups rice
• 7 cups dashi stock (かつおだしと半々)
• 100 g pork belly
• 40 g よもぎ 正味 (フーチバー)
• 1/2 tbsp salt
• 1 tbsp soy sauce

Method

1. I'll wash the rice half an hour before I cook it and leave it open.
2. The daisy picks up leaves, dips them in plenty of water, cleans both hands, and cuts the fibers apart and takes a bitter taste and a blow.
3. Three pork meats are boiled into short volumes.
4. I'll put three pieces of rice in a pot, and I'll put three pieces of pig meat, salt, salt, and so on. I'll boil it, I'll cook it, I'll cover it up, and I'll boil it down, and I'll boil it down like a crumple.

More About Zosui

Zōsui (雑炊; literally "miscellaneous cooking"), or ojiya (おじや), is a mild and thin Japanese 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. It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.

Leftover soup from 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.

Varieties

There are a number of varieties of zōsui, including maru zōsui (まる雑炊) (made with Chinese softshell turtle), fugu zōsui (ふぐ雑炊) (made with pufferfish), tori zōsui (とり雑炊) (made with chicken), kani zōsui (かに雑炊) (made with crab), sukiyaki zōsui (すきやき雑炊), and 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". 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 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.
• 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.

Related tradition

Ryukyu Islands

In Okinawan cuisine, zōsui include jūshī. Jūshī (Okinawan: ジューシー), originally jūshīmē (Okinawan: ジューシーメー)) is considered to be derived from zōsui. 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 kufajūshī (Okinawan: クファジューシー or katai jūshī (Japanese: 固いジューシー), literally "firm jūshī"). The zōsui of Japanese cuisine corresponds to yafarā jūshī (Okinawan: ヤファラージューシー or yawarakai jūshī (Japanese: 柔らかいジューシー, lit. 'soft jūshī'), in Ryukyuan cuisine.

There are a huge variety of styles in which this is made, including using large amounts of lard or margarine. Ingredients like ribs, hijiki, carrots, shiitake, and konjac jelly are also commonly used. Yafarā jūshī commonly contains ribs or pork, yomogi leaves (fūchibā,Okinawan: フーチバー), potato leaves (kandabā, Okinawan: カンダバー), and taro (chinnuku, Okinawan: チンヌク).

Text adapted from the English Wikipedia article Zosui by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.