Kozuyu (こづゆ)

Some dishes tell you almost nothing about where they come from. Kozuyu is not one of them. Lift the small red lacquer bowl, taste the broth, and the whole story of Aizu arrives in a few mouthfuls. Picture a snowbound inland basin, no fresh fish worth speaking of, and a stubborn tradition of feeding guests properly. Visitors to Fukushima usually hear about Kitakata ramen first. Kozuyu sits further back, quieter, and honestly a little harder to find. Yet in Aizu households it still carries more weight than almost anything else on the table. This guide covers what the soup contains, why it appears at weddings and funerals alike, and how to make a decent version at home. Quick orientation: Kozuyu (こづゆ) is a clear, dried-scallop soup from the Aizu region of Fukushima Prefecture. Japan’s Ministry of Agriculture, Forestry and Fisheries lists it as a regional dish of Aizu excluding the Minami-Aizu area. It also holds two national designations: a place in the “100 Local Dishes of Rural Japan” selection, and certification by the Agency for Cultural Affairs as a “100-Year Food” in the traditional category. TOCWhat Is Kozuyu? A Clear Soup Built on Dried Scallops Kozuyu starts with dried scallo...