The name of this seafood stew derives from its color. Sea urchin and abalone are placed in hot water or a savory dashi broth and brought to a boil. This is seasoned with salt and a little soy sauce, and sprinkled with finely chopped green shiso herb. The pink of the sea urchin is thought to evoke the color of strawberries in the dawn mist. An essential dish on formal occasions in this part of Japan.
