Okayu vs Zosui: Japanese Rice Porridge
As you know, white rice and miso soup are the staples of the Japanese diet, with which we enjoy various side dishes at meals.
As for how to eat rice, some Japanese people like to pour miso soup into the bowl and eat them together.
Like this, when we have a hot pot or Nabemono, for finishing it off, we sometimes simmer the rice in its leftover soup and make a porridge called “Zosui (雑炊)”.
Zosui vs Okayu porridge
In addition to Zosui, Japanese home cooks sometimes make a rice porridge called “Okayu (お粥)”, but how does the former differ from the latter? This time, I will explain that.
First off, Zosui, also known as “Ojiya (おじや)” or “Konagaki (こながき)”, is the generic name for Japanese porridge made by cooking rice and other ingredients together in seasoned water.
In addition to cooked rice, raw rice can also be used in Zosui, which is simmered with ingredients like meat, seafood, egg, vegetables, and mushrooms.
Zosui is seasoned mainly with soy sauce or miso, and the rice mixed with miso soup or simmered in the leftovers of Nabemono can be classified in Zosui.
The Japanese porridge, Okayu, or Kayu, actually can be made of various varieties of cereals, such as rice, wheat, millet, or buckwheat. Also, beans and potatoes can be the main ingredient of Okayu.
Okayu is a simple porridge made by boiling those cereals in plenty of water until soft and thick. Since the plain porridge is low in calories, it is favored as a diet food in Japan.
As with Zosui, Okayu is easy to digest and tends to be served for sick persons.