Mizu to Hoya no Mizumono (Sea squirt and Mizu soup) ｜ Our Regional Cuisines

1. Take the "Mizu (=elatostema umbellatum)", remove the leaves, and peel the skin. Fold it into bite-sized pieces, about 3-4cm, and wash it. Boil water in a pot, add a pinch of salt, and boil the "mizu". Once it turns a vibrant green color, transfer it to cold water. Drain the "Mizu" afterward.

2. Remove the skin and juice from the "hoya(=Sea squirt)", take out the internal organs, and rinse it with water after rubbing it with salt. Cut it into bite-sized pieces.

3. Cut the konbu(=kelp) into thin strips, about 3-4cm long.

4. Put the konbu(=kelp) in to make the dashi (=Japanese soup stock), season it with salt, and let it cool.

5. Combine the "mizu" from step 1 and the "hoya(=Sea squirt)" from step 2, and place them in a small bowl. Pour the dashi (=Japanese soup stock) from step 4 into the bowl.