Porridge of buckwheat-rice (by kozaru)

There is a porridge of buckwheat-rice (called "sobakome-zousui" in Japanese). I remember that it was a popular cooking for a short time in the Japanese restaurants of high rank. To explain about the buckwheat-rice, at first black skins of buckwheat seeds are removed, next the grains are steamed up and finally are dried. Thus a buckwheat-rice is obtained. Vegetables such as carrots, and chickens are boiled together with use of a soup of chickens. By adding the above buckwheat-rice to this, a porridge of buckwheat-rice is ready for eating.

I hear that it was " the clapping meal " in mountainous regions where they could take only miscellaneous cereals. In the town a buckwheat-rice was easily bought in old days, but now it can be seldom found.

I think that this is really a healthy food.

Buckwheat-rice (Sobakome)





Porridge of buckwheat-rice (Sobakome-Zousui)





kozaru