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    Zousui Revisited

    By thomas | October 25, 2007’s first tip ever was how to avoid throwing out old rice by making zousui (rice soup). Helpful reader shiisa sends in another zousui tip: use leftover nabe broth.

    Excellent tip! This post reminds me of how you can also do the opposite: say you have a great nabe (hot pot) meal, something like crab or kimchi. Don’t throw out that left-over soup once all the ingredients have been picked out. Throw in enough rice to get a nice, oatmeal-like consistency, garnish and voila – zosui! Pack it in some tupperware to let it sit overnight and let the flavors really soak in, and you’ll have some tasty leftovers for the next day!

    What a great idea! Thanks shiisa!

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    Topics: Japanese Food | 4 Comments »Trackback

    4 Responses to “Zousui Revisited”

    1. Tori Says:
      October 27th, 2007 at 11:58 pm

      Hi. It’s me again. I scoured your site looking for your email but couldn’t find it :(

      I want to interview you for Daily J. If you are interested send me an email.

    2. thomas Says:
      October 28th, 2007 at 3:35 am

      Wow, you’re right. I didn’t have my contact information anywhere. I’ve added it to the About page. Thanks for the heads up. I’ll drop you an email.

    3. Ghengis Khan Plate: The Secret To Cooking Lamb | Says:
      November 3rd, 2007 at 1:11 pm

      […] Zousui Revisited […]

    4. prasanna Says:
      November 25th, 2008 at 1:40 pm

      I am from chennai , India. I am preparing for JLPT 3 exams. happened to see ur site.

      we eat rice 365 days in a year!!!. so always there is left over rice.

      one recipe for left over rice.

      to the soft unspoiled cooked rice add water and make it to soup consistency.Boil well. Add milk , sugar, raisins, roasted cashews and some essence.
      you have a nutritious dish . It is called “keer” in India. All the best