Nakamijiru ｜ Our Regional Cuisines

1. Place the contents in a pot, add plenty of water, bring to a boil, spill, add water again, bring to a boil, and repeat 6 to 7 times. Once the smell is removed, simmer for about 2 hours, until the contents are soft enough to handle.

2. Cut the uncut long ones into 5 cm long and 7 mm wide.

3. Soak dried shiitake mushrooms in water and cut into thin strips.

4. Bring a quantity of soup stock to a boil in a saucepan, add the shiitake mushrooms and the contents, season with salt, add a little soy sauce to taste, and simmer over medium heat for a while to let the flavors soak in.

5. Pour 4 into a bowl and sprinkle with hihatsu.