大阪府·郷土料理
Shiromiso Zoni
When you lift the lid of the bowl, the mellow steam of white miso wafts up. Round mochi, taro, carrots, and daikon are submerged in the thick, sweet miso. It is a gentle bowl without any sharp edges. The culture of white miso is said to have taken deep root in the Kinai region, modeled after the court nobility culture of Kyoto. Because white miso uses expensive rice luxuriously, it was a delicacy for special occasions like the New Year. In Osaka, many households are said to eat the white miso version on New Year's Day and switch to a clear soup (sumashijiru) on the second day. It is passed down as a custom playing on the word 'akina' (not getting tired of it), fitting for a merchant city. Celebrating the beginning of the year with mellow flavors. A gentle taste that lives within the daily life of Osaka.
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