Buckwheat Grain Stew (Soba Gome-jiru) is a hearty, porridge-like dish made by simmering dehulled buckwheat grains (soba gome) with chicken, root vegetables, and fish cake in a savory broth.
Deep in the mountains of Shikoku lies the Iya Valley, where rice cultivation was historically difficult and buckwheat became a staple crop.
During special occasions such as New Year’s, families would serve buckwheat grain stew at the table — a tradition still alive today, with the dish offered as a regular menu item at roadside stations and local eateries.
The broth, enriched with dried shiitake mushrooms and chicken, blends with burdock root, carrots, and fish cake for a deep, comforting flavor. If you happen to find a slice of sudachi citrus on top, you’re experiencing Tokushima at its best.
You don’t even have to travel all the way to Iya to try it — buckwheat grain stew is also available at restaurants around Tokushima Station.
Thumbnail location:
Address: 1F Poppo Street, 1-59 Terashima-honcho Nishi, Tokushima City, Tokushima Prefecture (Google Maps)
About a 5-minute walk from Tokushima Station.
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