Fukushima Local Cuisine: Kozuyu

Alright, everyone, let’s explore a special soup from Fukushima Prefecture called “Kozuyu”! It’s a colorful and flavorful dish that’s often served during celebrations and special occasions. It’s all about bringing together the flavors of the mountains and the sea in one beautiful bowl.

Dish Name: Kozuyu / こづゆ

• Region / Location: Aizu region of Fukushima Prefecture (excluding Minamiaizu).
• Primary Area of Tradition: Aizu region.
• Main Ingredients: Scallops, wood ear mushrooms (kikurage), taro root, konjac noodles (itokonnyaku), dried shiitake mushrooms, wheat gluten dumplings (mamemamefu), carrots, bracken (warabi), etc.

How It’s Eaten / Served

Fukushima Prefecture is known for its beautiful Aizu lacquerware, especially the shallow “teshiozara” dishes. Kozuyu is a local dish that’s traditionally served in these dishes, featuring a scallop broth with ingredients like wood ear mushrooms, bracken, and taro root. The name “Kozuyu” is said to come from “koju no tsuyu,” which means “small gathering soup.” Kozuyu has been enjoyed for over 100 years. In the past, it was served in two bowls called “ichi no ju” and “ni no ju,” but around the 1980s, it became common to serve it in a single bowl.

Cultural Background and Preservation

There’s a similar soup dish in Koriyama City called “Tsuyu-ju,” which uses many of the same Fukushima ingredients, except it uses tofu dumplings instead of wheat gluten dumplings.

Kozuyu is typically served in “teshiozara” dishes during celebratory events like weddings and funerals. It’s especially important at weddings and is served during the banquet. Because Kozuyu was enjoyed as a side dish with sake, it was customary to have as many refills as you like. It’s been a long-standing tradition to serve Kozuyu to guests during celebrations and festivals. It’s considered good luck to have 7 or 9 ingredients in Kozuyu (odd numbers are considered auspicious).

To make Kozuyu, the ingredients are prepared, cut into bite-sized pieces, and simmered in a broth made from dried shiitake mushrooms and scallops. It’s seasoned with soy sauce and salt. A key feature of Kozuyu is the balance of seafood like scallops and mountain vegetables like bracken and taro root. Some families used to add thin omelets. The way the ingredients are cut, the specific ingredients used, and the seasoning can vary from family to family, resulting in a wide variety of Kozuyu.

While it’s less common to make Kozuyu at home these days, the tradition and culture of Kozuyu are still alive. You can now easily enjoy Kozuyu thanks to ready-to-eat retort pouches and Kozuyu sets that even include “teshiozara” dishes. It’s also served at many hotels and restaurants in Fukushima Prefecture.

Additional information:

• Teshiozara (手塩皿): Small, shallow dishes used in Japanese cuisine, often for serving side dishes or condiments.
• Kikurage (きくらげ): Wood ear mushrooms, a type of edible fungus with a unique, slightly crunchy texture.
• Itokonnyaku (糸こんにゃく): Konjac noodles, thin, translucent noodles made from the konjac plant.
• Mamemamefu (まめまめふ): Small, round wheat gluten dumplings.
• Warabi (わらび): Bracken, a type of fern that is eaten as a vegetable.