岡山県·郷土料理
Sozuri Nabe
Thinly shaved beef floats in a pot where the sweet and savory sauce simmers. When simmered together with vegetables and tofu, the intense umami unique to the area around the bone gradually melts into the broth. 'Sozuri' means 'to scrape' in the Tsuyama dialect. It is said that the name comes from the practice of scraping off the meat attached to beef ribs and using it. Tsuyama was a strategic point on the Izumo Kaido highway, and during the Edo period, along with Hikone, it was a region permitted by the Shogunate to consume beef as medicinal food (yojoshoku). Alongside dried meat and meat jelly (nikogori), Sozuri Nabe grew within this rich beef culture. It is a wisdom of eating deliciousness from parts that are often discarded. It is a hot pot that warms you to the core during the cold season.
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