Food & specialties・Aizuwakamatsu
KozuyuKozuyu
A soup served in the Aizu region on celebratory occasions, made with dried scallop stock and ingredients such as wood ear mushroom, bracken, and taro. It was called "ju" or "ohira" in the Edo period, and the name "kozuyu" is said to have become standard only around the Taisho era.
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