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  7. Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe) ｜ Our Regional Cuisines

  • Ishikawa Prefecture

    Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

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  • Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

    Image Source : Aoki Cooking School

  • Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

    Image Source : Kanazawa City

  • Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

    Image Source : Hokuriku Image Enhancement Promotion Council

  • Main lore areas

    Noto Area, Kanazawa City Area

  • Main ingredients used

    Cod, Cod roe

  • History/origin/related events

    Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, the term "tara" often refers to Pacific cod (madara) more than Alaskan pollock (sketoudara).
    Nanao City, historically a thriving port town, is renowned for its winter yellowtail, but for locals, cod is a more familiar ingredient. Due to the intricate geography of Nanao Bay, cod, especially during the spawning season, has been abundantly caught. In the late 1940s, locals nostalgically recall an era when cod was so plentiful that they would say, "cod is popping up." This sentiment is supported by local folk songs dedicated to Nanao's cod, and every February, the "Gottsoo Matsuri" (Cod Festival) is held.
    Known for having "no wasted parts," cod is used in miso soup and simmered dishes, and its stomach and organs are used in salted fish roe. In dishes like "tarachiri" and "tara-jiru," not only the flesh but also the complete set of internal organs, known as the "seven tools," are utilized. In the past, it was common to see dried cod hanging from the eaves of houses as winter approached.
    Normally, due to its quick deterioration, cod is commonly prepared by cooking. However, in the Noto region, where fresh cod is readily available, it can also be enjoyed as sashimi. Moreover, "tarako" (cod roe) coated sashimi, known as "tara no ko-tsuke," is widely known both within and outside the region and has become a classic local dish in Kanazawa City.

  • Opportunities and times of eating habits

    In the coastal towns of the Noto region, the "Kishuusai," a boat-launching festival for a bountiful and safe harvest, is held on February 11th, the lunar New Year. Fishing boats are adorned with large fishing flags, and sacred sakaki branches and sake are offered. For this special day, feasts known as "tara gozen" and "kishuu gozen" are prepared. These feasts include a full course of dishes such as "tara no nituke" (simmered cod), "shiromi no sunomono" (vinegared cod milt), "tarako no shoyuzuke" (cod roe marinated in soy sauce), and "tara no ko-tsuke" (cod sashimi coated with cod roe). It is a tradition for fishing boat captains to invite their crew to their homes and treat them to this elaborate meal.

  • How to eat

    It is coated with lightly flavored tarako (cod roe) simmered in sake and salt and is eaten with "iri-zake" (sake with umeboshi). It can also be enjoyed with a mixture of bonito dashi and soy sauce called "Tosa soy sauce." In comparison to sketodara, the roe of madara (Pacific cod) can be much larger, more than twice the size. It is covered with a black skin, giving it a striking appearance, but it has a mild and chewy texture.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    During the Kishuusai season, you can find madara roe at local supermarkets and fishmongers. Local restaurants and accommodations also offer the opportunity to enjoy cod-related dishes during this festival.

RECIPE

Ingredients (4 servings)

  • Cod (sashimi-grade upper body) 100g
  • Cod roe (milt) 25g
  • Daikon radish As needed
  • Large perilla leaves As needed
  • Carrot As needed
  • Wasabi As needed
  • [Iri-sake (flavored sake) sauce] Soy sauce 1／2 cup
  • [Iri-sake (flavored sake) sauce] Sake 1／4 cup
  • [Iri-sake (flavored sake) sauce] Umeboshi (pickled plum)

How to cook

  • 1. Salt the cod (upper body) lightly and let it sit for 1-2 hours, then slice thinly.

  • 2. Boil the cod roe, remove the skin, wrap in a cloth, squeeze out the water while hot, and let it cool. Flake the flesh and coat it over the sliced cod.

  • 3. In a pot, combine umeboshi, sake, and soy sauce for the iri-sake sauce. Simmer, then cool.

  • 4. Arrange daikon radish strips, large perilla leaves, wasabi, and carrot as accompaniments. Serve the cod slices with the iri-sake sauce.

provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)

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

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