Japanese Zōsui

Every culture seems to have a bowl people turn to when the weather cools down or someone isn't feeling their best. In Japan, one of those dishes is Zōsui.

Made by gently simmering cooked rice in a light dashi broth with vegetables and egg, it's simple, nourishing, and deeply comforting. I first fell in love with it while spending time in Yokohama, where it was a favorite in the neighborhood restaurants around the university district.

A Humble Beginning

Zōsui began as a practical way to give leftover rice a second life. Rather than letting yesterday's rice go to waste, Japanese home cooks rinsed away the excess starch and simmered it in flavorful broth with whatever vegetables or proteins they had available.

Over time, that simple household tradition became one of Japan's classic comfort foods.

Ingredient Spotlight

The soul of Zōsui is dashi, Japan's foundational broth. Traditionally made with kombu seaweed and bonito flakes, it delivers a gentle savory depth known as umami without feeling heavy. It's one of the building blocks of Japanese cooking.

Our Version

We finish our Zōsui with vegetables, ribbons of egg, nori, and crispy wonton strips for a little crunch. If you're feeling indulgent, you can add fresh Pacific Northwest Dungeness crab, a nod to the luxurious crab Zōsui served in some of Japan's finest hot pot restaurants.

Why it's on our menu

Some of the world's greatest dishes weren't created for celebrations. They were created to make everyday life a little better. Zōsui is one of those meals. It's humble, comforting, endlessly satisfying, and a reminder that simple food, when done well, can be every bit as memorable as the most elaborate feast.