# Somage ｜ Our Regional Cuisines

**Cuisine Name**: Somage

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern part of the prefecture (mountainous region)

## Main Ingredients Used
Buckwheat flour, radish, carrot, green onion

## History, Origin, and Related Events
“Somage” is a term rooted in “soma” (buckwheat) and “ge” (porridge). In Shiiba Village, the traditional dish “somage” refers to buckwheat dumplings prepared in a vegetable soup, seasoned with a broth made from dried sardines. In contrast, Kagoshima prefecture's somage involves boiling sweet potatoes, mashing them while hot, and adding buckwheat flour to create a ball-like shape. In some variations, red bean paste is added inside. In Miyakonojo City, a similar dish is prepared by mixing buckwheat flour into boiled sweet potatoes. This dish is known as sobagai around Shiiba Village and the Kashiwabara area, and was commonly eaten until around wartime. It was prepared by making a paste from sweet potatoes, mixing in buckwheat flour after removing it from heat, and then slicing it for consumption.Buckwheat, an annual plant from the knotweed family, is well-suited to less fertile and cool mountainous areas. It has been cultivated since the 8th century. Once the buckwheat seeds were sown and the grains developed, they were harvested, bundled, thoroughly dried, and then threshed on a straw mat to remove the grains. These grains were then ground into flour using a stone mill. Although buckwheat cultivation was partly a measure to conserve rice, somage is a remarkable buckwheat dish that enhances the subdued flavors of wild and garden vegetables using oil and condiments, resulting in a rich and fresh taste.

## Opportunities and Times of Eating Habits
In the old days, somage was consumed as a substitute for rice. On cold days, if the somage hardened, it was roasted on a hearth and eaten.

## How to Eat
The dish is prepared by making a broth with dried sardines, shredding vegetables, and seasoning with salt and soy sauce for boiling. When the mix comes to a boil, buckwheat flour is stirred in to create dumplings. If the “somage” hardens, it can be cut into small pieces and roasted for a different, yet delicious, way to enjoy it.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)While somage used to be a staple in every household, these days it's less commonly made at home. It's now often served at special events in Shiiba Village and shared as a treasured local recipe.

## Ingredients
- Buckwheat flour: 100g
- Radish: 30g
- Carrot: 20g
- Green onion: 40g
- Leafy greens: as needed

## Recipe
1. 1. Prepare a broth using dried sardines, shred the vegetables, season with salt and soy sauce, and let it boil.
2. 2. Once it reaches a boil, stir in the buckwheat flour and shape it into dumplings. If the somage hardens, it can be cut into smaller pieces and roasted as a delicious alternative way to enjoy the dish.

## Provider Information
provider : 'Local Cuisine of Shiiba' (General Affairs Division, Shiiba Village Office)

![Image](Not found)