Kujira-jiru (Iwate Whale Meat Soup)

Soak the salted whale meat in cold water for at least 8 hours, changing the water several times, to remove excess salt. Drain and cut the whale meat into bite-sized pieces.

Prepare dashi stock: Gently wipe kombu with a damp cloth. Place kombu in 1500g cold water and bring to a slow simmer over medium heat. Just before boiling, remove kombu. Add katsuobushi, bring to a boil, then immediately turn off heat. Let katsuobushi sink, then strain the dashi through a fine-mesh sieve, discarding solids.

Peel and slice daikon radish and carrot into thin half-moon slices. Scrape burdock root and slice thinly diagonally, then soak in water for 5 minutes to prevent discoloration. Drain burdock root well. Slice konnyaku into thin rectangles and blanch in boiling water for 1 minute to remove odor, then drain. Slice rehydrated dried shiitake mushrooms thinly.