A traditional recipe that dates back to the Kamakura Period, some 800 years ago. It is made by simmering the heads of salted salmon in a heavy pot, along with roasted soybeans, grated daikon radish, and carrots. Sake lees are added toward the end of cooking, and it is seasoned with soy sauce. This dish keeps well and provides a good balance of nutrition. Because the ingredients are easily obtained, this dish has been a favorite for centuries.