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
Crisp mizu stems and freshly cleaned sea squirt sit in cold, lightly salted kombu stock, a summer bowl from the Tsugaru area of Aomori that pairs two ingredients peaking in the short northern summer.
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The sea squirt must be very fresh and sold for raw eating, and because nothing is cooked after assembly, the bowls are put together right before eating and leftovers are not kept.
Ingredients
Instructions
- 1
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.
- 2
Set the kombu stock pan in ice water and stir with a clean spoon to cool it promptly.
Once completely cold, cover and refrigerate.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
農林水産省 · Checked: 2026-08-11
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