Leave the kelp in the water for about an hour, then boil it over medium heat when the color changes to yellow, and then take out the kelp. Add the gaseous obushi (gadarangi powder) to the boiling kelp stock and simmer for about 10 seconds, then turn off the heat and leave until the gaseous obushi completely subsides.After filtering the kelp stock on a net or a cloth to make it clear, soy sauce and Honda City. If you add rice wine and boil it once, it becomes a delicious udon soup.

Prepare seafood. Mussels trim their mustaches and wash them. Shrimps take off their heads and peel off their bodies, leaving only the tail. After seafaring the clams, wash them with salt. Peel the squid and cut it into 1.5cm pieces with a diagonal cut on the inside of the stomach. Cut the head of the octopus in half, remove the intestines, and cut it into the right size. Webfoot octopus is cut in the same way as octopus.

Put 2 cups of udon soup and trimmed seafood in a pot and boil it once it boils, add the prepared udon noodles and boil it for a while. When all the seafood is cooked, it becomes delicious seafood udon when you get off the fire.

a piece of steamed fish cake and finely chopped green onions. And if you add crown daisy, it becomes seafood udon with a better taste.