Soak aona (greens), sansai (plants growing wilds in field and mountains), or mushrooms in soup stock after boiling them, and drain off water and seasoned with soy source just before serving.
青菜、山菜、きのこなどをお湯で茹でたあとに出汁に浸し、食べる直前に水気を絞り醤油で味をつける。