長崎県·郷土料理
Guzoni
When you lift the lid, a variety of ingredients awaits behind the rising steam. Soft mochi, chicken, lotus root, burdock, Chinese cabbage, conger eel, and rolled omelet—as you sip the warm broth, your entire body feels soothed. The roots of Guzoni are said to trace back to the Shimabara Rebellion in 1637. It is believed that those besieged in Hara Castle prepared this soup by combining stored mochi with bounties from the mountains and sea to maintain their strength through the fight. Based on this tradition, in 1813, the first Kojiya Kiemon applied unique seasoning techniques to create the version known today. The shop later changed its name to Hime-matsuya and has passed the recipe down for over 200 years. A single bowl of these abundant ingredients reflects the very history of Shimabara.
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