Classic Japanese Rice Porridge (Salmon Zosui)

Zosui is a traditional Japanese comfort food made by simmering cooked rice in water or dashi stock and seasoning it with simple condiments and ingredients. Today, it is commonly enjoyed as a dish during cold weather or when recovering from illness, and is often served as the finishing course (shime) of a hot pot meal.

Surprisingly, zosui originated as a method of reusing leftover rice. The name comes from the term zōsui, originally meaning "increased water"—a technique used to make the rice go further by adding liquid. In times before refrigeration, freshly cooked rice would quickly harden when cooled. To make it more palatable again, people reheated it with broth or water.

Zosui dates back to ancient Japan; records show it was even served during imperial enthronement ceremonies in the Heian period. Over time, this humble dish evolved to include a variety of ingredients like seafood, vegetables, miso, and soy sauce. By the Edo period, the modern form of 雑炊 (“zosui”)—literally “miscellaneous boil”—became established.

Regional variations also exist, such as Tokushima’s soba-gome zosui (buckwheat groat porridge) and Hachijojima’s barley zosui, which use grains other than rice.

This recipe features warm zosui with soft, fluffy egg and grilled salted salmon. A cozy, nourishing meal for chilly days or when you're under the weather.