[Fukushima Prefecture] What is Aizu's New Year's dish "Kozuyu"? A local flavor born from the spirit of hospitality

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

Kozuyu was introduced as a celebratory dish. Its history is long, with roots dating back to the Edo period. Even today, it remains an essential ingredient in Aizu's New Year's cuisine, and it has been 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. We hope you will be able to experience the charm of kozuyu, which reflects the spirit of Aizu

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What is Aizu's "Kozuyu"?

Kozuyu a traditional soup .

The broth is made from scallop adductor muscle, and is lightly seasoned so as not to overpower the delicate umami. Ingredients include tofu, shiitake mushrooms, taro, carrots, ginkgo nuts, wood ear mushrooms, and konnyaku noodles. It is customary to use an odd number of ingredients, as this is considered auspicious. The kozuyu is made in a large pot and served in a shallow, vermilion-lacquered Aizu lacquer bowl

a delicacy at celebratory occasions in the Aizu region , and even today it is an essential dish on special occasions such as New Year's and weddings and funerals.

Link: Ministry of Agriculture, Forestry and Fisheries "Our Local Cuisine" - Kozuyu

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The history of Kozuyu

and its roots seem to lie in the samurai dish "ju" originally

During the Edo period, seafood was difficult to obtain in the Aizu region, an inland part of Fukushima Prefecture. As a result, dried scallops were a very valuable ingredient. "Ju" made with such scallops was an extremely luxurious dish, and it is thought that only samurai could eat it

As time passed, from the late Edo period to the early Meiji period, logistics gradually became more active. As common people were able to obtain some seafood, kozuyu began to spread as a delicacy that could be eaten at celebratory occasions

And to this day, Kozuyu has become established as a local dish eaten on special occasions such as weddings, funerals, and New Year's

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"Kozuyu" is a dish made with hospitality in mind

Kozuyu continues to be eaten in the Aizu region as a delicacy for celebrations, and this dish embodies the Aizu spirit of hospitality

There is a reason why kozuyu is served in a shallow bowl. This is because it is expected that you will have a second helping. Therefore, it is not considered rude to ask for a second helping of kozuyu even at formal celebratory occasions

The kozuyu is made with a generous amount of high-quality scallops and mountain produce, and is served with the message, "Please eat as many bowls as you like, until you're full." This is how the people of Aizu have treated their guests to the fullest since ancient times

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How to make Kozuyu

Kozuyu uses different ingredients depending on the region and household, so here we will introduce one example

Ingredients (makes about 10 cups)

• 10 dried scallops
• 20g wood ear mushrooms
• 20g dried shiitake mushrooms
• 2 carrots
• 10 taro roots
• 1 bag of konnyaku noodles
• 1 bag of soybean flour
• Boiled ginkgo nuts (10 pieces)
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 2 teaspoons dashi stock

How to make it

• Preparation 1: Soak the dried scallops and dried shiitake mushrooms in water overnight, then loosen the scallops by hand. Save the soaking water
• Preparation 2: Soak the wood ear mushrooms and tofu in water, and tear the wood ear mushrooms into bite-sized pieces
• Preparation 3: Cut the carrots into chrysanthemum shapes, the taro into bite-sized pieces, and the konnyaku noodles into bite-sized pieces (just under 5 cm)
• Combine the water used to soak the scallops and dried shiitake mushrooms with water (about 1500ml in total) in a pot, then add the dashi stock. Add the wood ear mushrooms, shiitake mushrooms, carrots, taro, and konnyaku noodles and simmer
• Once the ingredients are cooked, add the scallops and ginkgo nuts and adjust the seasoning
• Finally, add the tofu and it's done

The key is to keep the seasoning light to bring out the flavor of the scallops and other ingredients. Enjoy the elegant flavor and texture of the ingredients. Why not give it a try as part of your New Year's cooking at home?

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summary

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

Kozuyu is now a standard dish served on special occasions, but it originated as a luxurious samurai dish in the past. Kozuyu is simple yet makes the most of the clear flavor of the ingredients, and it is imbued with the same spirit of hospitality that has always been present in the past

If you are traveling to the Aizu region, be sure to check out the accommodations and restaurants where you can eat Kozuyu

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