Mizu to Hoya no Mizumono Chilled Sea Squirt Soup
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 5
About this dish
Mizu to hoya no mizumono is a Tsugaru summer soup from Aomori that combines blanched mizu mountain greens and freshly cleaned sea squirt with cold salted kombu stock.
Read more
Locally shortened to hoya mizu, it brings together two ingredients at their best during northern Japan's brief summer. Mizu, also called uwabamiso, is blanched only briefly and cooled in ice water so its stems retain their clean fragrance and crisp snap. Kombu infuses the water slowly, is removed just before boiling, and the salted stock is chilled completely. Only very fresh sea squirt sold for raw consumption is suitable. Its aromatic inner liquid may be saved, but it is strained through a clean fine sieve before joining the stock. Every component remains cold, the bowls are assembled immediately before eating, and leftovers are not stored because the uncooked seafood deteriorates quickly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Wipe the surface of 3cm kombu with a damp cloth and soak it in 600ml water for 30 minutes.
Heat gently, remove the kombu when tiny bubbles form around the pan edge, and dissolve 15g salt.
- 2Control
Set the kombu stock pan in ice water and stir with a clean spoon to cool it promptly.
Once completely cold, cover and refrigerate.
- 3Prep
Remove leaves and tough bases from one bunch of mizu, strip coarse fibers from the stems, and cut into 4cm lengths.
Blanch for 30 seconds, transfer immediately to ice water, and squeeze dry when cold.
- 4Prep
Keep five sea squirts at or below 4°C until preparation.
Discard any with an abnormal odor or soft shell, rinse between the bumps under cold running water, stand on a board, and cut off the top.
- 5Season
Catch the clear inner liquid in a clean bowl and pass it through a fine sieve.
Open the shell lengthwise, remove the flesh, discard viscera and dark portions, rinse briefly in cold salted water, and cut bite-size.
- 6Finish
Stir the strained sea squirt liquid into the cold kombu stock.
Divide mizu and sea squirt among five chilled bowls, pour over the stock, and serve immediately. Do not keep leftovers.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blanched mizu with raw-grade sea squirt
- Finish cue
- Discard any with an abnormal odor or soft shell, rinse between the bumps under cold running water, stand on a board, and cut off the top.
- Avoid this
- Pregnant, older, immunocompromised, and young diners should avoid raw seafood.
- Storage and reheating
- Every component remains cold, the bowls are assembled immediately before eating, and leftovers are not stored because the uncooked seafood deteriorates quickly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
43min, 5 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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