Fukushima
A special soup of “hospitality of Aidu” in Aiduwan
Koduyu
A delicacy soup dish made with mamefu, carrots, shiitake mushrooms, satoimo, kikurage, itokonnyaku simmered in dashi made of dried scallops, served in a bowl of Aidunuri. This is a rich soup with a lot of ingredients, however there is a tradition that allows “to have as many bowls as you like” and it shows the hospitality of Aidu people. Koyudu was originally a delicacy in Aiduhan in the old days, and is still a dish for special events. Number of the ingredients is always odd number for good luck.
for 4 persons
[ A ]
- hoshikaibashira/dried scallops50g
- water200cc
- sake1 tablespoon
[ B ]
- salt1 pinch
- usukuchi shoyu1/2 teaspoon
- sake1 tablespoon
[ other ingredients ]
- dried shiitake mushrooms1
- carrots1/4
- kikurage8
- itokonnyaku1/4
- warabias needed
- satoimo2
- mamefu4 tablespoon
- ginnan8
- mitsubaas needed
- 1.
- To make dashi : Put all the ingredients of《A》 together and leave it over night. Keep the water, crumb scallops, and cut shiitake into dice.
- 2.
- Cut itokonyaku into 1cm in length, and satoimo into quarter-round. Boil each.
- 3.
- Cut carrots into quarter-round, warabi into 2cm in length. Rehydrate kikurage, and cut into bite-size. Rehydrate mamefu and drain.
- 4.
- Put 1 and boil, then add itokonnyaku, carrots and kikurage ansd simmer. Once carrots get soft, add satoimo and simmer until soft.
- 5.
- Season with 《B》, add warabi, ginnan and mamefu and heat to a boil.
- 6.
- Pour into a bowl, and garnish with mitsuba.
Information provided by : 100 selections of traditional local food of farms and fisheries
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Tokushima
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Okinawa
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Niigata
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Yamagata
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Saitama
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Oita
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Mie
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Kyoto