Kawagoe Imo Okowa

To prepare dashi stock, combine 400g of water with Kombu in a pot and let it soak for 30 minutes. Heat the pot over medium heat. Just before it boils, remove the Kombu. Add Katsuobushi to the simmering water, turn off the heat, and let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Wash Mochigome and Japanese short-grain rice separately under cold running water until the water runs clear. Combine both types of rice in a bowl and soak in fresh water for at least 1 hour.

Peel the Satsumaimo and cut it into 1.5 cm cubes. Place the cubed Satsumaimo in a bowl of cold water for 10 minutes to remove excess starch, then drain thoroughly.