Sozuri nabe

Sozuri meat is the meat around the bone, and it got its name from the fact that it is stripped off the bone like a tuna falling inside and used (sozu in Tsuyama dialect). Sozuri nabe, which has been popular since ancient times in Tsuyama, Okayama prefecture, currently uses a mixture of meat that has been scraped off from various parts. The rich flavor melts into the soy sauce-based soup stock, and you can enjoy a different meat texture. Fresh sozuri meat is added to the sweet and spicy soy sauce-based warishita and simmered with tofu and vegetables. It has a surprisingly light flavor from the dark appearance, and the simmered sozuri meat unravels sharply under the tongue, and it is a taste that draws back.