徳島県·郷土料理
Sobagome Zosui
Within the thick, velvety dashi, the buckwheat grains pop with a delightful texture. It offers a fragrant and light mouthfeel, distinct from regular rice. This deeply nourishing dish, passed down through Tokushima's Iya region, is simmered with vegetables and meat—this is Sobagome Zosui. The defining feature is the use of 'sobagome,' which are buckwheat grains that have been boiled in salt, peeled, and dried. It is said that in the deep mountains of Iya, where rice was difficult to grow, the fleeing Heike clan members who lost the Genpei War cultivated buckwheat due to its short growing season. It is also believed that they began making zosui with buckwheat grains instead of rice as a way to recreate the New Year's dishes of the capital. A taste of Iya that warms you to the core during the cold season. A simple and heartwarming porridge.
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