🍱 Kozuyu
In Fukushima Prefecture, there is a red lacquerware called Aizu-nuri. Kozuyu is a local dish made with a variety of ingredients such as kikurage (kikurage), warabi (bracken), and taro (taro) cooked in a soup stock made from scallops in a shallow "teshio dish". It is said that the name "kozuyu" was derived from "kojyu-no-tsuyu," which means "soup of kozu" in Japanese. Kozuyu itself has been eaten for more than 100 years, and used to be served in two separate bowls, "Ichi-no-jyu" and "Nii-no-jyu," or "Ichi-no-Dew" and "Nii-Dew," but since around 1985, it has been served in a single bowl as "kozuyu. A local dish similar to kozuyu is a soup called tsuyuju in Koriyama City. The ingredients are almost the same, except for the bean fu, and plenty of Fukushima ingredients are used.