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If using fresh bamboo, fill a large pot with water and bring to a boil. Add bamboo shoot, nuka, and pepper; let boil for six hours, adding more water as necessary.
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Fill a large bowl with water and add bamboo shoot to water. Place bowl under a faucet and let faucet run on low for 12 hours. Drain bamboo and thinly slice.
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Fill a small saucepan with 2 cups of water; add cherry leaves and bring to a gentle boil. Add sakura no shiozuke.
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Arrange mackerel, yuba, mizuna, bamboo shoot and usu-age on a serving platter. To eat, using chopsticks, gently swoosh mackerel, yubu, mazuna, bamboo shoot, or usu-age through the broth and dip into the sauce.