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Tara-Jiru (Codfish Soup) ｜ Our Regional Cuisines

  • Akita Prefecture

    Tara-Jiru (Codfish Soup)

Tara-Jiru (Codfish Soup)

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  • Tara-Jiru (Codfish Soup)

    “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

  • Main lore areas

    Nikaho City

  • Main ingredients used

    Codfish, Spring Onion

  • History/origin/related events

    "Tara-Jiru(Codfish soup)" is a one-pot dish of codfish and spring onions simmered in a miso-based broth. In Akita Prefecture, "Tara (=Codfish)" is a typical winter fish as well as "Hatahata(=sandfish)" and in season in winter because they come up to the shallows around February to spawn. The famous Kakeyo Matsuri, a Codfish festival held every year on February 4, the first day of spring, at the Kanaura-Yama Shrine in Nikaho City and known as a strange festival because of the way the people hang Codfish on a pole with a straw rope and carry them along the 2-kilometer route from the Kanaura Fishing Port to the Kanaura-yama Shrine, which is rare in the whole country. Kakeyo Matsuri is a traditional ritual in which fishermen offer big Codfish to local guardian god and Ebisu (one of the Seven Lucky Gods, and a god of prosperity) to pray for safety at sea and a bountiful catch, and has continued for over 300 years since the Genroku era.
    Tara-Jiru is a staple Akita winter dish that includes not only Codfish meat, but also Ara (bony parts and skin-on meat), liver, and soft roe, all of which are enjoyed during the most delicious cod season from late January to February.

  • Opportunities and times of eating habits

    Tara-Jiru is eaten from January to March, when the codfish fishing is most active and the soft roe matures. Around the first day of spring, each region holds its own Codfish festival, and it is customary to enjoy Tara-Jiru together.

  • How to eat

    Basically, the only ingredients are Codfish and Spring Onions, served with a simple seasoning of Miso and Sake. By using a whole Codfis, a rich broth is produced to taste the deliciousness of the cod fish as it is. Codfish meat is low in fat, high in protein, and rich in vitamins and minerals. If there are any leftover soft roe, parboil it and eat it with ginger soy sauce, etc.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    The "Kakeyo Matsuri," a Codfish festival held every year on February 4, the first day of spring, at the Kanaura-Yama Shrine in Nikaho City, is famous throughout Japan, and attracts many tourists from outside the prefecture as well. "Tara-Jiru" is served at the festival and the place becomes very crowded. In addition, the "Kan-Dara (Winter Codfish) Festival" has been held annually since 2014 at the Ushu Hamakaido Nikaho Jinya, a local product store in Kanaura, Nikaho City. Not only fresh Codfish, but also other Codfish dishes such as "Kobu-Jime (fish cured with Kombu(kelp)) sashimi" and tempura of “Dadami” (soft roe) are served.

RECIPE

Ingredients (Easy to make portions)

  • Codfish A half of Codfish (about 3.5kg)
  • Spring Onion 1-2
  • Miso 200g
  • Water 2l

How to cook

  • 1. Filet the cod, separate the head, meat, Ara, liver, cod roe and soft roe, and wash in salted water (not included).

  • 2. Boil the water, then add the liver, Ara, and head, in that order, followed by sake.

  • 3. Remove scum, reduce heat and add Miso to dissolve.

  • 4. Add the soft row, and when it comes to a boil, add the thinly sliced spring onions and Tofu to taste.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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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