# Uchigae Zouni ｜ Our Regional Cuisines

**Cuisine Name**: Uchigae Zouni

**Region**: Our Regional Cuisines

## Main Lore Areas
Iya Area, Miyoshi City

## Main Ingredients Used
Iwadofu (stone tofu), taro

## History, Origin, and Related Events
Many different kinds of zoni soup are made throughout the country, but the "Uchigae zoni" made in the Iya area of Miyoshi city is particularly unique. Large, rock-hard tofu called iwadofu (stone tofu) is used in uchigae zoni in the place of the mochi that is used in most regions. In addition to using a large amount of soybeans and thoroughly removing the moisture, it is said to be hard because of the large amount of bittern that is added. The name "uchigae zoni" is said to come from the way the iwadofu stacked on top of each other looks like samurai "uchigae" (clashing) swords. It is sometimes called "uchiawase zoni" for the same reason. It was difficult to grow rice in the Iya area, so barley and buckwheat became staple foods, and the protein-rich iwadofu was a valuable source of nutrients.

## Opportunities and Times of Eating Habits
It was difficult to store food in the past when there was no refrigeration. At this time, the low-moisture iwadofu became a popular food item not only because it could last a long time, but also because it was so hard that it could be tied with a rope, making it easy to transport. In those days, tofu was laboriously made in each household, and it was commonly eaten for celebrations and events. "Uchigae zoni" in particularly was made on the special occasion of the New Year.

## How to Eat
Make dashi from dried sardines, and season with soy sauce to make the soup. Add a few pieces of boiled taro, then finishing by placing two large, rectangular pieces of iwadofu on top. Yatsugashira taro is often used, and because one taro can produce many "me" (sprouts), it is used as a celebratory dish for "medetai" (auspicious) occasions.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization) Some families in the Iya area still make uchigae zoni today. It is introduced in the Tokushima Prefecture publication "Tokushima's Regional Cuisine" as one of the many kinds of Tokushima zoni, and the Miyoshi City Tourism Information Center website "Oboke Iya Navi" is raising awareness by providing an description of iwadofu, the main ingredient in uchigae zoni.

## Ingredients
- [Basic soup] Dashi broth (dried sardine 5g, dried shiitake mushroom 2pc, kelp 5g, water 800ml): 750ml
- [Basic soup] Soy sauce: 50g (3 tbsp.)
- [Basic soup] Mirin: 36g (2 tbsp.)
- Iwadofu: 600g (1 piece)
- [Basic soup A]: 300ml
- Yam (yatsugashira or taro): 500g (small (40g) x 12 pieces)
- [Basic soup B]: 250g
- Sugar: 3g
- Pouring soup (basic soup): 200ml (50ml per person)

## Recipe
1. 1. Make the basic soup. Remove the head and internal organs from the dried sardines, cut them in half, and soak them in the amount of water specified in the recipe. Rinse the dried shiitake mushrooms in water, to remove dirt, then soak them in water along with the dried sardines. After about 30 minutes, add the kelp and heat, remove the kelp just before it boils, allow to gently boil for a few minutes, then strain out the dried sardines and shiitake mushrooms so that you are left with the dashi broth. Season the broth by adding soy sauce and mirin.
2. 2. Cut the iwadofu into rectangular pieces about 5cm x 10cm x 1cm, with 2 pieces per person. Simmer in the basic soup A for a few minutes.
3. 3. Peel the yams (yatsugashira or taro), cut into approximately 40g pieces, and parboil. Add sugar to the basic soup B and simmer to make them slightly sweet.
4. 4. 4. Place 3 yams into a bowl, stack the iwadofu on top in a criss-cross pattern, then pour the soup on top.

## Provider Information
provider : Keiko Takahashi, Shikoku University

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