One of the Aomori’s representative local cuisine in Summer is “Mizu and Hoya Mizumono (‘mizumono’ is a dish of foods soaked in soup, and the ‘mizu’ is one of the mountain vegetables which is officially known as uwabami-so, and the ‘hoya’ is sea pineapple).” It is a simple dish, also called “Hoyamizu,” but is a refreshing dish enjoying with unique scent of the sea pineapple, and with the crunchy texture of mizu.
Ingredients [2～3 serving(s)]
- 100~120g of mizu (uwabami-so)
- 2 sea pineapples
- Dashi (Japanese stock) (1.5 cm of kombu (kelp), 300 ccs of water, 1/2 tbsp of salt)
- Preparation of mizu: Take off leaves, peel and cut into 3~4 cm, and then wash them. Put mizu in boiled water with a pinch of salt and cook it until its color turns a brilliant green. Put it in cold water and then drain well.
Tips: Do not boil too much so that it will keep its texture.
- Preparation of sea pineapples: Remove the skin, inside water, and guts. After salt, wash and slice it into easy-to-eat pieces.
Tips: After shelling the sea pineapple, rub with salt and wash in the cold water, so that the sea pineapple won’t darken and will keep the soaking liquid clear.
- Make dashi soup using kombu and add salt to season, then cool it.
- Shred the kombu taken out after using for dashi.
- Combine the prepared foodstuff in steps 1, 2 and 4 in a small bowl and pour dashi soup (step 3).