# Sekka-jiru(Stone Flower Soup) ｜ Our Regional Cuisines

**Cuisine Name**: Sekka-jiru(Stone Flower Soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
Imabari City

## Main Ingredients Used
Rice water, Miso, Dried daikon radish, Carrot, Gobou(=Burdock), Shellfish

## History, Origin, and Related Events
This is a local dish from Oshima, Imabari City, where the stone industry flourished in the old days. "Oshima stone" from the Miyakubo district in the northern part of the island is used for building materials and tombstones, and is known as one of the best high-grade stones in Japan. "Sekka-jiru" is a local dish that conveys the stone culture of Oshima in Imabari City. It was made in Oshima's stone quarries in the old days using stones that were close at hand. It is a staff meal created by the wisdom and ingenuity of craftsmen who thought of ways to keep the body warm in the cold, freezing winter stone quarries. Konjac, also known as "grated sand," was considered an essential ingredient for masonry workers, so it was always used. More than 10 types of ingredients, along with heated stones, are used. When these stones are put in, steam rises suddenly, bubbling up vigorously. This sight resembles blooming flowers, and as the tofu placed in it appears to crumble and resemble blossoms, it's said to be called "Sekka-jiru" (Stone Flower Soup).

## Opportunities and Times of Eating Habits
It was eaten outdoors at the stone quarry as a hot pot dish to keep warm during the cold winter season. In the old days, people ate at the quarry because it was too difficult to go to the quarry and to come and go from home. Also, water was wasted, so the water from washing rice was used. Nowadays, it is not often eaten because of the time and labor required to make it, but it is eaten as a soup dish that does not contain stones.

## How to Eat
In the old days, it was stewed with shellfish, vegetables, fried tofu, and other ingredients from the Seto Inland Sea in the rice rinsing liquid. Nowadays, many ingredients such as Deep fried thin tofu, tofu, vegetables, and shellfish are stewed in a Dashi soup stock made from Kombu (=kelp) and Niboshi(=dried sardines. Once cooked, miso is dissolved and seasoned. Here, hot stones are added, and the more it simmers, the richer and tastier it becomes. The more it simmers, the richer and tastier it becomes. The stone keeps the food warm for a long time. When serving, add Mitsuba(=Japanese chervil) and ginger juice. A little sesame oil can also be added for flavor.

## Efforts for Preservation and Succession
(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Although it is not often made at home, it is an indispensable dish for school lunch menus in the region as a way to introduce students to Ehime Prefecture's local cuisine.

## Ingredients
- Dried daikon radish: 20g
- fried thin tofu: 1sheet
- Carrot: 1small
- Mitsuba(=Japanese chervil): 20g
- Gobou(=Burdock): 1
- Miso: 100g
- Satoimo(=Japanese taro): 5
- Sugar: a little
- Kombu(=kelp): 40g
- Niboshi(=Dried sardine): 20g
- Tofu: 2／3
- Shellfish: 200g
- Ginger: 1
- Rice water: 4cups

## Recipe
1. 1. Add miso to the Rice water and strain it. Then, put the dried sardine into a Dashi-bag and place with all the ingredients except for Mitsuba into the mixture. Initially, bring it to a boil over high heat, then reduce the heat to medium and simmer for about 30 minutes. Remove the Dried sardine and simmer for approximately 3 hours over low heat.
2. 2. When serving, add Mitsuba and Ginger juice. A little sesame oil may be added.

## Provider Information
provider : "Ehime's 100 Best Local Dishes" (Ehime Prefecture Tourism Association)

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