Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011


Risotto. Also called ojiya. 雑炊.

Rice boiled in a soup seasoned with dashi, miso or soy sauce. A selection of ingredients are usually mixed in.

Traditionally cooked in the stock of a one-pot meal and eaten at the end of the dinner. Can also be made at home with choice of ingredients. A great way to use up leftover rice. Or a nice light meal when you are not so hungry.

In restaurants classy ingredients as crab, blowfish (fugu) and oysters are often used. At home normal ingredients are egg, leeks, mushrooms, tofu, etc.

[Zosui with tofu, crab stick, Chinese cabbage, mizuna and aburage]