Zenzai vs. Oshiruko: Types of Japanese Red Bean Soup

During the winter, we have various mochi (餅) dishes with sticky baked or steamed rice cakes.

And representatives include Zoni (雑煮), Zenzai (ぜんざい), and Oshiruko (おしるこ) or Shiruko.

Zenzai vs. Oshiruko

Kansai-Style Zenzai with Round Mochi

Zenzai and Oshiruko are both dishes of Azuki red beans simmered with water and sweetened with sugar.

These treats often come with mochi rice cakes, but what is the difference between the two dishes?

Zenzai (ぜんざい)

Kanto-Style Zenzai with Rectangular Mochi

In the Kanto region around Tokyo, Zenzai is almost broth-less, only consisting of a sweet red bean paste,

whereas, in the Kansai region around Osaka, Zenzai refers to a sweet red bean soup using Tsubu-An (粒餡) or chunky red bean paste.

In Kansai, the Kanto-style Zenzai has the name of Kameyama (亀山), Ogura (小倉), or Kintoki (金時).

Oshiruko (おしるこ)

Kansai-Style Oshiruko with Round Mochi

In Kanto, Oshiruko refers to sweet red bean soup in general.

On the other hand, in Kansai, Oshiruko is a sweet red bean soup using Koshi-An (漉し餡) or smooth red bean paste.

Summary

To make a long story short, here is the comparison table of Zenzai and Oshiruko red bean soups.

(Reference Page: Wikipedia ぜんざい )