福島県·郷土料理
Kozuyu
Clear dashi broth rests within a small, lacquer-coated bowl. With a single sip, the savory umami extracted from dried scallops gently spreads throughout your mouth. Kozuyu is a celebratory feast passed down through the traditions of Aizu. It is a dish for weddings and celebrations where guests are traditionally allowed to have as many refills as they like. The broth, made from dried scallops, is filled with an abundance of treasures from both the sea and the mountains, including mamefu (bean tofu), taro, wood ear mushrooms, and shirataki noodles. To invite good fortune, it is customary to include ingredients in odd numbers, such as seven or nine varieties. The plump taro and smooth mamefu are each thoroughly infused with the elegant dashi. Along with the warm steam, your heart feels as though it is melting away. This is a soup that has long graced the celebratory tables of Aizu.
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