🍱 Zoni

There are various kinds of zoni throughout the country, and even within Toyama Prefecture, the type of zoni eaten differs from area to area. In the Shimo-Niikawa district, near the sea of eastern Toyama, the zoni is so rich in ingredients that it covers the rice cake. Ingredients include the auspicious "fukuragi" fish, threadsail filefish, mackerel, and shrimp, as well as vegetables and fish cakes. On the other hand, in the Tonami region, located inland in the western part of the prefecture, the ingredients are quite simple. There are only a few ingredients such as Japanese leeks and kelp in addition to the rice cake. The Japanese leek is used with its roots still attached, because it is believed to provide a long life until we grow gray hair. It is not too much to say that there are as many zoni as there are regions. Both eastern and western Toyama use "makikamaboko", rolled fish paste, a specialty of the prefecture. "Kobu-maki kamaboko," in which the fish paste is rolled in kombu (kelp), is typically used. However, red and white "akamaki," in which a portion of the fish paste is colored red, is often used in dishes that bring good fortune. Just by adding it to a dish, it instantly creates a festive atmosphere.