🍱 Uchigae Zouni

Many different kinds of zoni soup are made throughout the country, but the "Uchigae zoni" made in the Iya area of Miyoshi city is particularly unique. Large, rock-hard tofu called iwadofu (stone tofu) is used in uchigae zoni in the place of the mochi that is used in most regions. In addition to using a large amount of soybeans and thoroughly removing the moisture, it is said to be hard because of the large amount of bittern that is added. The name "uchigae zoni" is said to come from the way the iwadofu stacked on top of each other looks like samurai "uchigae" (clashing) swords. It is sometimes called "uchiawase zoni" for the same reason. It was difficult to grow rice in the Iya area, so barley and buckwheat became staple foods, and the protein-rich iwadofu was a valuable source of nutrients.