Sozuri Nabe
A winter delicacy from Tsuyama, rich in flavor yet refreshingly light

About Sozuri Nabe

Sozuri Nabe (そずり鍋, Sozuri nabe) is a traditional hot pot dish cherished for generations in Tsuyama City, Okayama Prefecture. Its hallmark ingredient is "sozuri meat," which refers to the beef scraped off the rib bones. The name comes from the Tsuyama dialect word "sozuru," meaning "to scrape." This meat near the bones is rich in umami, and when simmered, it infuses the soup with a deep, hearty flavor.

The dish features locally raised "Sakushu beef" cooked in a sweet and savory soy-based broth, accompanied by tofu, burdock root, mushrooms, and other vegetables. As it simmers, the beef becomes tender, and the broth develops a perfect balance of richness and lightness. Despite its dark appearance, the soup’s taste is surprisingly delicate and refreshing.

Tsuyama has a longstanding tradition of enjoying beef, and Sozuri Nabe is celebrated as one of the "Four Great Beef Dishes of Tsuyama." Especially popular in winter, it’s a comforting dish that warms both body and soul. A classic finishing touch in the Tsuyama style is to add udon or soba noodles to the remaining broth. Many restaurants in the city take pride in serving their own unique versions of Sozuri Nabe.

If you visit Tsuyama, don’t miss the chance to savor Sozuri Nabe and experience this rich local tradition.

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