Kozuyu is a local dish of Aizu Wakamatsu, which used to be served as a dish for the head of the Aizu Wakamatsu clan. The soup is made from a dashi stock of dried scallops and other ingredients such as carrots, shiitake, kikurage, warabi and satoimo. They are simmered together with a little bit of soy sauce to taste. It is served in a red shallow Aizu-nuri dish called “teshio sara”, a lacquerware that originated in the region.