Conger eel soup is one of the classic dishes that is always served in early summer. Most people probably serve conger eel with pickled plums, but in the old days, it was probably served with Salted plum, as in this dish, rather than with pickled plums like today.
The important point is cutting the bone. Some people try to cut by watching others, but if you use a large knife and cut from front to back using only the weight of the blade, the blade will stop right at the edge of the bone.
The Nimaiotoshi is designed to be visually appealing and easy to eat. It uses tofu and Cost down, making it a cost-effective dish while still maintaining a luxurious feel.
If you boil the plum blossoms in hot water for about an hour, they will turn into powder. If you want to save time, you can strain them when they are about 80% done, and they will quickly turn into a smooth powder. In these times, it's a good idea to make good use of convenient things.