For more than 300 years it has been a local custom for friends to hold outdoor gatherings at which they sit around a large cauldron and eat this dish. The basic ingredients are taro yam, konnyaku jelly, and scallions, simmered together in a broth. Other ingredients vary according to locality. In inland areas, beef is added, and the broth is seasoned with soy sauce. Along the coast (the Shonai region), pork is used, with miso as a seasoning.