Pig Feet Soup

     2-3 lbs pig feet


     3-4 thumb-size pieces of ginger, smashed

     2 tsp hondashi

     2 tsp salt

     2 tbsp shoyu

     additions:  togan (winter melon chunks), watercress, won bok, sliced daikon, carrots, mochi

Singe pig feet over flame to burn off hairs.  Place in a pot and cover with water.  Boil rapidly for 15 minutes.  Discard water and rinse scum off pieces.  Place cleaned pig feet in a large pot.  Add 10 cups of water.  Bring to a boil, then lower heat and simmer for 2 hours.  Refrigerate overnight.  Skim hardened fat from surface (there should not be much).  Add ginger, hondashi, salt, shoyu, and any "additions" (consider how long additions will take to cook; togan chunks will take about 40 minutes)  and cook for 1 hour.