For his own meals, he likes to make it with duck-bone broth and naniwa noodles, a type of high-quality thinnish udon that has been handcrafted in Japan's Akita Prefecture for over 300 years.
The black kokanee, or 「kunimasu」 in Japanese, was thought to have died out in 1940, when a hydroelectric project made its native lake in northern Akita Prefecture more acidic.