It is important that the soup stock is properly prepared. In our restaurant, we make the first soup stock by adding aged Rishiri kelp and ma kelp to water, soaking for more than six hours, and then heating it. Once it boils, add water to lower the temperature to about 90°C, add Bonito flakes, and strain the soup to make the first soup stock.
Usukuzu style is a type of bowl that is thickened by adding kudzu dissolved in water, and is also called Yoshino style because Yoshino in Nara is a famous kudzu production area.
We added a thin bean paste to the first dashi stock to give it a light green color and served it as a spring-like dish.
When making emulsified egg, vegetable oil oil is usually used, but this time I used shrimp oil made by frying shrimp heads instead. By using about 150cc of shrimp oil per egg yolk, the shrimp flavor is firmly added to emulsified egg, giving it a rich flavor.