How To Make Zenzai (Red Bean Soup) With Toasted Mochi

Zenzai is a traditional Japanese sweet soup made with sweet azuki beans, typically topped with mochi rice cakes or Shiratama dango (glutinous rice flour dumplings).

It may look like a soup, but it's a sweet dessert soup. Being primarily made from Anko, sweet red bean paste, it carries a delightful sweetness. The combination of Anko and mochi creates a delicious harmony.

Two theories surround its name. First, it might be derived from the Buddhist term 'Zenzai,' meaning 'wonderful' in Sanskrit. The second theory suggests a connection to 'Jinzai-mochi,' a rice cake served at the Shinto rituals of Izumo Shrine in Shimane Prefecture, evolving into 'Zenzai' over time.

Zenzai and Oshiruko are essentially the same dishes, but regional differences exist from Kansai (around Kyoto and Osaka) to Kanto (around Tokyo). Both use Anko, but the name may vary based on the type of bean (chunky or smooth) or the amount of soup.

Making Zenzai is simple; you only need three ingredients! If you have prepared Anko, just add water and cook. Enjoy it hot or cold, but it's a winter favorite in Japan, often paired with Mochi.

It's common to serve Zenzai with something salty, like Shio Kombu. Store Zenzai in a lidded container in the fridge for up to three days. For excess, freeze it for 1-2 months, thaw in the fridge, and reheat in a pan before enjoying.

Indulge in this winter dessert and warm up yourself!