Hi from Canada. The tanuki-jiru (and putting natto into miso soup), sumizome-doufu and mock eel (unagi modoki, in another video) are staple dishes for my lunchtime now. The konbu for sumizome tofu is best powdered using an electric spice mill, however I still use the suribachi to mix it with the smashed tofu. Thanks and please do show us more amazing Edo period recipes!