Sobagomezōsuisobagomejiru そば米雑炊

History and Origins

The region was surrounded by mountains and rice was considered a difficult climate to grow. It is said that when the plain house, which had been defeated in the War in the Haji Valley, became a substitute for rice, and grew fruit near the short growing period, and began to build a side. "Kara rice" is a local dish from such a culture. Normally, I make my side with flour from the fruit near me, but in a rice sultry, I salt the fruit beside me with salt and dry the shell. I'm going to make this as "Kala rice" and then cook it and cook it with vegetables and meat. There are many protein, minerals, and food fibers nearby, and they are both single and highly nutritious. The rice, which is made with plenty of vegetables and meat, has become a nutritional balance and continues to be familiar with the people of the county.

When It Is Eaten

It's said that the people of the plain who came to the Hajidani made this rice sultry in New Year's. Also, vegetables and mountain vegetables were common in those days, but it was believed that birds were put in and eaten as food. It's rare to eat a culture that doesn't powder its neighbor's fruit, but in Tokushima, it's a familiar way to eat. They say that you can easily buy it at supermarkets and so on in the province.

How It Is Eaten

The rice is four times larger than rice in boiling water. I'll prepare this rice well so it'll be a staple food. But I made it by adding chicken, chicken, garlic, carrots, dried rice, and so on. Other materials include large roots, bowls, and other items such as dried chicken, chicken, cucumber, and barbs.

Recipe — Serves 4

Ingredients

• 120 g rice
• 100 g chicken thigh
• 1 tbsp sake
• 1 chikuwa (fish cake tube)
• 1/4 carrot
• 2 dried shiitake mushrooms
• 1/3 blocks konnyaku
• 2 green onion
• Broth: 4 cups water
• Broth: 12 powder
• Broth: shiitake soaking liquid, to taste
• 3 tbsp light soy sauce
• 1/2 tbsp mirin

Method

1. (Kura rice is eight times as much water as rice, and it's about 10 minutes in a medium fire, and it's four times as heavy as a laundromat.)
2. Put the wax in the bag and put it in the pot from the previous day. The dried bowl is chopped in soft water, the sauce is poured into a pot, and the sauce is cooked, and the wax is removed after two or three minutes.
3. The chicken, too, will cut off its skin, cut it into 1cm angles, and put it on a bottle of wine.
4. I'll cut it in half, cut it in half, dryer, and cook it for ten minutes. I'll put a little rice in the sauce and taste it, then put some boiled rice in the end, and taste a little blueish.

More About Sobagomezōsuisobagomejiru

Yuuki soup or rice yuzu soup is a local dish from Tokushima Prefecture3-City City.

Overview

It is a dish of rice that is salted and dried from the meat of the soba, and rice juice is a dish of lyko, which is made from lyko, chicken and soy sauce. It's considered unusual in the whole country to eat raw without making soba into flour.

Tokushima Prefecture3X3 City's principal valley is thin and surrounded by tall mountains, so instead of rice growing, so it has grown sobas with hihe and mgi. It is said by the deputies who fled to the Valley of Sakura after losing their first match, that New Year's Cooking was the origin of the Japanese soup.

Text adapted and translated from the Japanese Wikipedia article そば米汁 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.