[Fukushima Prefecture] What is Aizu's New Year's dish "Kozuyu"? Local flavors born of hospitality

 

Kozuyu is a typical local dish of the Aizu region of Fukushima Prefecture.

Kozuyu was passed down as a feast for celebrations. It has a long history, with roots dating back to the Edo period. Even today, it is an indispensable New Year's dish in Aizu, and is passed down as a dish that embodies the spirit of hospitality.

In this article, we will delve into the traditions surrounding kozuyu and introduce how to make it. I would be happy if you could feel the charm of Kozuyu, which reflects the heart of Aizu.

 

What is Kozuyu in Aizu?

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Kozuyu is a traditional soup from the Aizu region of Fukushima Prefecture.

The soup stock is made from scallops. The flavor is kept light so as not to spoil the delicate flavor. Ingredients include tofu, shiitake mushrooms, taro, carrots, ginkgo nuts, wood ear mushrooms, and konjac konjac. It is customary to use an odd number of ingredients for good luck. The kozuyu is prepared in a large pot and served in a deep red Aizu lacquered bowl.

Kozuyu has long been eaten as a celebratory treat in the Aizu region, and today it is still an indispensable dish for special occasions such as New Year's and ceremonial occasions.

 

History of Kozuyu

Kozuyu has a long history, and its roots seem to have originated from the samurai dish ``ju'' eaten by the lords of the Aizu domain.

During the Edo period, it was difficult to obtain seafood in the inland Aizu region of Fukushima Prefecture. Therefore, dried scallops are extremely valuable ingredients. It is thought that ``ju,'' which used such scallops, was a very luxurious dish that could only be eaten by the samurai class.

As time passed, from the late Edo period to the early Meiji period, logistics gradually became more popular. When common people began to have access to some seafood, kozuyu began to become popular as a delicacy that could be eaten at celebratory occasions.

To this day, kozuyu has become established as a local dish that can be eaten on sunny days such as ceremonial occasions and New Year's Day.

 

Kozuyu, a dish made with hospitality

Kozuyu continues to be eaten in the Aizu region as a celebratory feast, and this dish embodies the spirit of Aizu hospitality.

The shallow bowl in which the kozuyu is served has a meaning. This is because it is natural to have a second helping. Therefore, it is not considered rude to substitute kozuyu at formal celebrations.

They serve kozuyu, which is made with plenty of high-quality scallops and mountain produce, and say, ``Please enjoy as many bowls as you like until you're full.'' Since ancient times, the people of Aizu have been hospitable to their guests to the best of their ability.

 

How to make kozuyu

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Kozuyu uses different ingredients depending on the region or household, so here we will introduce an example.

<Ingredients: Approximately 10 cups>

  • 10 dried scallops
  • jellyfish 20g
  • 20g dried shiitake mushrooms
  • 2 carrots
  • 10 taros
  • 1 bag of string konnyaku
  • 1 bag of soybean flour
  • 10 boiled ginkgo nuts
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 2 teaspoons dashi stock

<How to make>

  • Preparation 1: Soak the dried scallops and shiitake mushrooms in water overnight, then loosen the scallops with your hands. Reserve the rehydrated liquid.
  • Preparation 2: Rehydrate the wood ear mushrooms and tofu with water, and tear the wood ear mushrooms into pieces that are easy to eat.
  • Preparation 3: Cut the carrots into small pieces, cut the taro into bite-sized pieces, and cut the konjac into easy-to-eat lengths (about 5 cm).
  • Combine the rehydrated scallops and dried shiitake mushrooms and water in a pot (about 1500ml in total) and add the dashi stock. Add wood ear mushrooms, shiitake mushrooms, carrots, taro, and konjac and simmer.
  • Once the ingredients are cooked, add the scallops and ginnan to taste.
  • Finally, add the tofu and complete.

The key is to make it light and bring out the flavor of the scallops and other ingredients. Please enjoy the elegant taste and texture of the ingredients. Why not try it as a New Year's dish at home?

 

summary

In this article, we introduced Kozuyu, a traditional local dish from the Aizu region.

Kozuyu is now a standard dish for sunny days, but in ancient times it originated as a luxurious samurai dish. Kozuyu, which is simple but takes advantage of the clear flavor of the ingredients, embodies the same spirit of hospitality that has remained unchanged to this day.

When traveling to the Aizu region, be sure to check out the accommodations and restaurants where you can eat kozuyu.

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