As ingredients to provide sweetness, koyadofu (freeze-dried bean curd) and Shiitake Mushroom which are boiled down are used, but denbu (mashed and seasoned fish, flesh of whitefish and shrimp that has been boiled, shredded, parched, seasoned and colored red) and oboro are seldom used.
甘みをもたらす具として高野豆腐やシイタケの煮しめを用い、田麩やおぼろはあまり使われない。