Kozuyu

Kozuyu is a traditional dish handed down in the Aizu region. Indispensable at weddings, New Year, and other happy occasions, its refined dried scallop broth is deeply comforting.

Highlights

Taro, carrot, wood ear mushroom, konjac noodles, and small wheat gluten balls are cut small and simmered in a broth made from dried scallop. Far from the sea, Aizu prized dried goods as precious ingredients, and this dish is a work of wisdom that draws out their full umami. It is traditionally served in small red Aizu lacquer bowls, and taking many refills was long considered good manners.

Enjoying the Seasons

It appears especially at New Year and celebrations, though in recent years it can be enjoyed year round at local cuisine restaurants. In winter it makes a warming bowl to enjoy between stops on an Aizu tour.

Access and Basic Information

It is served at local cuisine restaurants and inns in Aizuwakamatsu. Around Nanukamachi Street in the city center you will find eateries that convey Aizu tradition. With its lacquer vessel, it is a dish that pleases the eye as well.

A Quick Tip

Its charm lies in a broth that is mild yet profound. Paired with a local Aizu sake, the umami of the dried ingredients stands out all the more.