Kaiyaki Miso

Using a large scallop shell as the pot, shellfish is stewed with miso to make a local dish from Tsugaru

Shells of scallops harvested from Mutsu Bay are used as pots to stew your favorite ingredients including green onions in a miso-based soup and topped with beaten egg to create a simple dish. Miso spiked with the flavor of the stock and the soft beaten egg add a richness to the taste.

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