🍜 Sobagome zousui/Sobagome jiru

In the past, the Iya region of Tokushima was surrounded by mountains, and the climate was considered difficult for rice to grow. It is said that when the Heike clan came to the Iya region after losing the Genpei War, they grew buckwheat seeds, which were a good substitute for rice and had a short growing season, and began to produce buckwheat noodles. Soba-mai Zosui (buckwheat rice porridge) is a local dish born from this soba culture. Normally, buckwheat is made by grinding buckwheat seeds into flour, but in soba-mai zosui, buckwheat seeds are boiled in salted water, shelled, and dried. The buckwheat seeds are then boiled in salted water, peeled, and dried. Buckwheat is high in protein, minerals, and dietary fiber, and has high nutritional value on its own. Zosui, or rice porridge made with buckwheat and plenty of vegetables and meat, is a well-balanced dish that is still popular among the people of the prefecture today.