This clear soup is an essential dish served on auspicious occasions, such as at the new year, and at other ceremonial gatherings. It is made from dried scallop holdfasts, which are softened in dashi stock. Other ingredients include wheat gluten croutons (mame-fu), shiitake mushrooms, carrots, taro yams, kikurage fungus, and konnyaku jelly noodles. It is seasoned with soy sauce, salt, and sake, and should be served in bowls of red lacquer produced in Aizu-Wakamatsu.