Local specialties
Soba Kome Jiru
- 36Tokushima
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- 36Tokushima
Dish log
A Tokushima local dish in which soba kome (buckwheat boiled in salted water and hulled) is simmered in broth with vegetables and meat.
Dish profile
About this dish
- Main ingredients
- soba kome (hulled buckwheat)
- History and origin
- It is said that the Heike, defeated in the Genpei War, came to the Iya region, where rice is hard to grow, and grew buckwheat, which has a short growing period, so that buckwheat cultivation took root. Soba kome zosui (Soba Kome Jiru) is said to be a local dish born from that buckwheat culture.
- When it is eaten
- It is said that the Heike people who came to Iya made and ate it at New Year, and that it was sometimes made into a feast by adding mountain birds.
- How it is eaten
- Chicken, konnyaku, carrot, dried shiitake mushrooms, and other ingredients are simmered in broth and seasoned with soy sauce and other seasonings, then the pre-boiled soba kome is added to finish.
Sources
- そば米雑炊／そば米汁 徳島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
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