Ingredients such as atsuage (thick fried tofu), dried shiitake mushrooms, carrots, konjac, bamboo shoots, knotted konbu kelp, Japanese taro and daikon (Japanese giant radish) are cut into small cubes yet large enough not to become mushy when simmered.
厚揚げ、干し椎茸、にんじん、こんにゃく、たけのこ、結んだコンブ、サトイモ、ダイコンなどを煮ても壊れない程度でサイコロ状に切る。