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

**Cuisine Name**: Mizu to Hoya no Mizumono (Sea squirt and Mizu soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
Tsugaru Region

## Main Ingredients Used
Mizu (=elatostema umbellatum), Hoya(=Sea squirt)

## History, Origin, and Related Events
During the short summer of the Tsugaru region, locals enjoy a dish called "Hoya Mizu" which is made from seasonal ingredients. This dish is a combination of fresh "hoya(=Sea squirt)" and "mizu (=elatostema umbellatum)" mixed together with a "dashi(=Japanese soup stock)" made from "konbu(=kelp)". The locals say "hoya (=sea squirt) goes with mizu (=elatostema umbellatum)" because these two ingredients complement each other perfectly and are symbolic of summer cuisine. To fully appreciate the unique flavor and texture of "hoya(=Sea squirt)", you should visit the local area. The dish has a slightly unique scent and texture which, when combined with the refreshing and crunchy texture of "mizu (=elatostema umbellatum)" and the taste of the "konbu dashi (=Japanese soup stock made from kelp)", create a delicious and unforgettable dish.

## Opportunities and Times of Eating Habits
This home-style dish is indispensable in summer. "hoya(=Sea squirt)" is a delicacy that boasts all five flavors - bitterness, saltiness, sweetness, sourness, and umami. And when combined with fresh and green "mizu (=elatostema umbellatum)", it creates a mature and rich taste. Even though it's not commonly known as a local dish, it's an easy-to-make side dish that can be enjoyed by anyone at home. Aomori Prefecture is famous for its abundance of natural "hoya(=Sea squirt)", and traditional diving fishing method is carried out here. Natural sea squirt contains less bitterness and more sweetness than the farmed ones and is also rich in glycogen, which helps in recovering from fatigue.

## How to Eat
"Hoya(=Sea squirt)" is a strange-looking ingredient that is orange in color and about the size of a fist. It is sometimes called "sea pineapple" because of its appearance. To prepare it, you need to cut into the bumpy outer skin and drain the water inside. Then, you can eat the pale yellow flesh. The juice that comes out is also fragrant and can be used. "Mizu (=elatostema umbellatum)" is a type of mountain vegetable that is commonly found in the Tohoku region and can be harvested from spring to autumn.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)This dish has been passed down as an easy-to-make everyday meal at home, both in the past and now. It has also become a popular menu item at izakayas and small restaurants during the summer. Although its strong flavor may not be preferred by many children, it is a familiar dish enjoyed by people of all ages and genders.

## Ingredients
- Mizu (=elatostema umbellatum): 1 handful
- Hoya (=sea squirt): 5
- [Dashi (=Japanese soup stock)] Kombu(=kelp): 3cm(=1inch)
- [Dashi (=Japanese soup stock)] Water: 600ml
- [Dashi (=Japanese soup stock)] Salt: 1 tbsp.

## Recipe
1. 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. 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. 3. Cut the konbu(=kelp) into thin strips, about 3-4cm long.
4. 4. Put the konbu(=kelp) in to make the dashi (=Japanese soup stock), season it with salt, and let it cool.
5. 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.

## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

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