Fukushima Zakuzaku
At a glance
| Name | Fukushima Zakuzaku (Zakuzaku) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Clear soup of finely cut vegetables and konnyaku |
What is it?
Zakuzaku is a Fukushima soup containing daikon, carrot, burdock, taro, konnyaku and other ingredients cut into small pieces and simmered in a soy-seasoned stock.
History and local context
Its name is commonly linked to the brisk zakuzaku cutting of plentiful ingredients, and versions have been served at festivals, funerals and family tables, especially around Nihonmatsu.
How to enjoy it
Eat a spoonful containing several ingredients to appreciate their different textures, and cut them evenly so the root vegetables cook at the same pace.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Fukushima Zakuzaku from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Fukushima Zakuzaku?
This guide classifies it as clear soup of finely cut vegetables and konnyaku. See the overview for its defining ingredients and texture.
Can I order Fukushima Zakuzaku online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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