Local specialties
Anmochi Zoni
- 37Kagawa
Your tasting map
- 37Kagawa
Dish log
A Kagawa New Year zoni in a white miso broth containing round mochi filled with sweet bean paste, rounds of daikon, and other ingredients.
Dish profile
About this dish
- Main ingredients
- round mochi filled with sweet bean paste, white miso, daikon, kintoki carrot, tofu, niboshi (dried sardine) dashi, aonori (green laver)
- History and origin
- In Edo-period Kagawa, sugarcane cultivation was encouraged, and white sugar became one of the "Sanuki Sanpaku" (Three Whites of Sanuki) along with cotton and salt. The dish is said to have begun when, from around the Meiji period, it was adopted into zoni as a special New Year dish using precious sugar, and the white miso is said to have been brought by people who traveled from Kyoto to visit the Retired Emperor Sutoku, who had been exiled to Sanuki.
- When it is eaten
- It is eaten in each household at New Year along with osechi, and it remains a New Year staple today, with regional and family flavors passed down.
- How it is eaten
- Daikon, kintoki carrot, anmochi, and tofu are simmered in niboshi dashi, and white miso is dissolved in. To keep the mochi from sticking, daikon is laid on the bottom of the bowl with the anmochi on top, and aonori is sprinkled over last before eating.
Sources
- あんもち雑煮 香川県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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