The clams were always the tricky part, given that if you were a newbie you needed to make sure you drain them of any pests or parasites before you could safely consume them.

As someone who did end up getting regularly hungover, he always kept some at bay.

"Getting warmer~ no pun intended," he teased as he tossed in some chopped ginger and japanese leek before proceeding to make the miso broth. "It is one of the ingredients."