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                                     ZOSUI 

     
      Zosui or ojiya, is a light and thin Japanese rice soup like rice vegetable soup. Zosui is made from pre-cooked rice and water flavored with soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms and vegetables.

     There are a number of zosui varieties, including maru zosui made with Chinese softshell turtles, zosui fugu, tori zosui made with chicken, zōsui kani made with crabs, zosui sukiyaki, and zosui shabu-shabu. For home cooking, the remaining broth and rice are combined with whatever ingredients are available.
   
     There are some different of Zosui or Ojiya  

•  Zosui is prepared by rinsing the rice first to increase its elasticity. This is not the case with the ojiya.
• In zosui, the broth and rice are boiled together, keeping the form of rice. With ojiya, the form of rice is not preserved when boiled with the broth. The grain of rice is messy and the shape changes.

When you make a Zosui ,there are revipe about that.

1. Ingredients

• 500ml (16.9oz) dashi stock 
• 2 tsp of soy sauce
• A little salt
• 40g (1.4oz) carrots, 2.5 cm long
• 3 small shiitake mushrooms thinly sliced
• 200g (7.1oz) cooked rice (can be frozen)
• 2 beaten eggs
• 4 tbsp finely chopped onion (leeks)

2. Steps to cook Zosui

• Add the dashi broth, soy sauce and salt in the pan and bring to a boil.
• Add shiitake mushrooms and carrots. Cook for a few minutes or until the vegetables are cooked.
• Add the rice and mix well to ensure that each item is separate in the soup.
• When it starts boiling again, reduce the heat to medium and add the eggs spread on the surface evenly (note 5), then cover.
• Cook for 15-30 seconds or until the eggs are nearly cooked (note 6).
• Sprinkle the shallots and serve.