Cooking for 30,000 People.

How do you cook a stew for 30,000 hungry guests? With a backhoe, of course!

As the centerpiece of a PR campaign to spur consumption of local agricultural products, the soup was made entirely from local ingredients, including 3 tons of taro potatoes (satoimo), 1.2 tons of beef, 3,500 blocks of konnyaku (yam paste), 3,500 leeks, 50 bottles of sake, 200 kilograms (440 pounds) of sugar, 700 liters (185 gallons) of soy sauce, and 6 tons of water. After the stew boiled for 4 hours, 2 backhoes were used to scoop it into smaller cauldrons for easier serving. The soup was reported to have a refreshing soy sauce flavor.


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