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Zosui is of Japanese origin, congee is a similar dish from Southeast Asia. Zosui uses Japanese soy sauce for seasoning, contains no fish sauce, and rarely includes herbs of any kind.
Additionally, the article contains error. The distinguishing characteristic of Zosui is the type of broth used. Zosui broth is generally taken from the left over broth of a nabe (hot pot). Okayu uses shirayu (normal hot water) or a standard dashi stock taken from konbu and/or bonito flakes. A common way to make zosui is for people to eat a hot pot of Mizutaki (chicken hot pot), Maru nabe (Turtle nabe), or Fugu-nabe (Blowfish nabe) and use the remaining broth to make zosui as the final course. It can also use other broths as well, such as broth from oden.
In any case, Okayu is generally either very lightly or unseasoned soft-boiled rice soup, whereas Zosui uses some type of stock to start, and may include other ingredients (vegetables, meats). — Preceding unsigned comment added by 38.122.2.82 (talk) 21:54, 2 June 2014 (UTC)Reply
