This clear soup is an essential dish served on auspicious occasions, such as at the new year, and at other ceremonial gatherings. Each family has handed down their own recipe to their children and grand children. Basically the soup is made from dried scallop holdfasts, carrots, mushrooms, konnyaku jelly noodles, wheat gluten croutons (mame-fu), seasoned with salt and soy sauce. In addition, it should be served in exclusive bowls, called Teshio-zara, (red lacquer produced in Aizu-Wakamatsu). Long ago, it is a custom to bring great dish served in other houses to your own house and have them with family. Common practice is to have as much of the soup as you like.