Zoni — the New Year soup of mochi (glutinous rice cakes) in dashi — is both the most important single preparation of the Japanese culinary calendar and one of the most regionally diverse. The broth (clear dashi in eastern Japan; white miso-based in Kyoto and western Japan), the mochi shape (square in eastern Japan; round in western Japan), and the garnishes vary entirely by region, reflecting the different agricultural and culinary histories of each area.
- **The mochi preparation:** Mochi (TJ-32 equivalent) broiled or grilled until the exterior is lightly charred and crispy and the interior is molten. The charring prevents the mochi from immediately dissolving into the broth. - **Eastern zoni:** Clear ichiban dashi (TJ-01), soy sauce, mirin. Square mochi. Chicken or seafood. - **Kyoto zoni:** White shiro miso dissolved in dashi. Round mochi. Taro (satoimo), carrot, radish. - **The mochi hazard:** Mochi is one of the few foods in which an adult can choke to death — it adheres completely to the throat. The New Year deaths from mochi are an annual statistic in Japan. Children, elderly, and those with swallowing difficulties must be supervised.
Tsuji