Taranoko-ae ｜ Our Regional Cuisines

Aomori Prefecture

Taranoko-ae

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Main lore areas

Tsugaru region
Main ingredients used

cod roe, carrot, freeze dried tofu, green onion, konjac noodles, salt

History/origin/related events

Cod has long been an essential part of the New Year's celebration in Aomori Prefecture. Until around 1945, it was a tradition to thread a rope through the gills of a large cod and drag it along a snow-covered road to bring it home at the end of the year. After the fish had been cleaned, its head, middle bone, fins, and entrails were made into “jappa soup”, and its eggs were made into "cod roe," or preserved in a sweet salt. "Taranoko-ae " is a dish with seasoned and boiled radish, frozen tofu, carrots, konjac noodles, etc., are mixed with shredded cod roe. The seasoning varies from household to household, including salt, soy sauce, and miso. When served during New Year's or on festive occasions, carrots are indispensable, as their bright orange color is valued as a good-luck charm.
Opportunities and times of eating habits

Although considered a New Year's dish, it is a home-style dish that is eaten on a daily basis during the winter months. As the Japanese character for cod consists of a character for fish and snow, cod is in season during the winter. The cod spawns during the extremely cold season, making them fatty and yielding large cod roe. Since cod roe is large in size and does not last long, most of it is consumed locally.
How to eat

It is often served with a variety of ingredients such as carrots, radish, frozen tofu, and konjac, but it is also often served with a single vegetable, such as carrots alone. In both cases, the simple yet rich flavor of the vegetables and the cod roe is the main feature of the dish. It can be eaten for several days as a pre-cooked dish, or served hot over rice, or left overnight and served with a bowl of rice that has absorbed the flavors, making it a favorite among all generations.
Efforts for Preservation and Succession

(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)
Because it can be made easily with a few ingredients and because cod roe is in season and readily available at low prices, it has become a local home cooking tradition. Each family has its own taste, which is passed down from mother to child. A group in Hirosaki City is also working to pass on the traditional Tsugaru taste.

RECIPE

Ingredients (for 10 servings)

carrots (about 500g) 3
Cod (300 g or 150 g of salted cod)
freeze-dried tofu 2 slices
green onion 1／2
konjac noodles 1 bag
cup sake 1／2
salad oil 1 tablespoon
salt for soaking the cod roe 1 handful

How to cook

1. Pre-marinating procedure of cod
Sprinkle a handful of salt on the cod and leave for about 2 days. (The cod will become firm and tight.)
If it is difficult to obtain cod roe, you can use salted cod roe (Alaska Pollack).
2. Quickly soak konjac in boiling water and cut into 3 cm pieces.
3. Rehydrate freeze-dried tofu and cut into 3 cm strips.
4. Cut green onion into small pieces.
5. Julienne the carrot.
6. Put salad oil in a pan and add cod roe and sake over low heat. Add konjac and carrot and saute. Stir-fry until all the water is absorbed.
7. Turn off the heat, add the green onion, and mix.

provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Taranoko-ae ｜ Our Regional Cuisines

Aomori Prefecture

Taranoko-ae

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 10 servings)

How to cook