Sozuri pot

About Sozuri pot

The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat,” which is used by scraping off the meat around the bone. Sobble meat is meat that has been removed from the ribs of a cow, and it is named after “sozuru,” which means “to shave” in the Tsuyama dialect. This part of the meat close to the bone is packed with rich umami, and when you put it in a pot, that umami seeps into the soup and creates a deep flavor.

The sozuri-nabe uses locally raised “Sakushu beef” and is simmered with vegetables such as tofu, burdock root, and mushrooms in a sweet and spicy sauce base. Stewing makes the meat slightly soft, and you can enjoy the perfect balance of soup that is rich yet has a refreshing aftertaste. Contrary to its dark appearance, it is characterized by its surprisingly light flavor.

Tsuyama is an area where carnivorous culture has taken root since ancient times, and as one of the “four major Tsuyama beef dishes,” sozuri-nabe is loved as a local dish that warms the body, especially during the cold winter season. The Tsuyama style is to add udon or soba to shime. Many restaurants in Tsuyama city offer sozuri-nabe filled with their own specialty.

By all means, when you visit Tsuyama, please enjoy the delicious local “sozuri-nabe.”

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