Local specialties
Kozuyu
- 07Fukushima
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- 07Fukushima
Dish log
A celebratory soup of the Aizu region in which ingredients from the mountains and sea are simmered in kaibashira (dried shellfish adductor) stock and served in teshiozara dishes.
Dish profile
About this dish
- Main ingredients
- kaibashira (dried shellfish adductor), wood ear mushrooms, taro, ito konnyaku (konnyaku noodles), dried shiitake mushrooms, shiratama-fu (mamefu), carrot, warabi (bracken fern)
- History and origin
- A local dish served in teshiozara, shallow Aizu lacquerware dishes, its name is said to be a corruption of "kojuu no tsuyu." It has been eaten for more than 100 years; it was formerly served divided between two bowls, but from around the Showa 60s (1985–1989) it came to be served in a single bowl.
- When it is eaten
- It is an indispensable dish at ceremonial occasions such as weddings and funerals, especially wedding banquets, and has been handed down as a dish for entertaining guests at celebrations and festivals. It is considered good to use an auspicious odd number of ingredients, either 7 or 9 kinds.
- How it is eaten
- The prepared ingredients, cut small, are simmered in dried shiitake and kaibashira stock, seasoned with soy sauce and salt, and served in teshiozara. It was considered acceptable to have as many refills as one liked as an accompaniment to sake.
Sources
- こづゆ 福島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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