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Taranokoiri(Stir-fried dish with cod roe) ｜ Our Regional Cuisines

  • Akita Prefecture

    Taranokoiri(Stir-fried dish with cod roe)

Taranokoiri(Stir-fried dish with cod roe)

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  • Taranokoiri(Stir-fried dish with cod roe)

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

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  • Main lore areas

    Sea of Japan Coastal Region

  • Main ingredients used

    Raw cod roe, konjac(=yam cake) noodles, Japanese leek

  • History/origin/related events

    Cod is an indispensable winter fish in Akita Prefecture. Generally speaking, "Tarako (=cod roe)" is the roe of Alaska pollock. However, in Akita Prefecture,"Tarako" means Pacific cod roe.
    "Taranokoiri(=Stir-fried dish with cod roe)" is astir-fried dish with cod roe, Konjac noodles and japanese leek. Compared to the Alaska pollock, Pacific cod roe is coarser, but has a better taste. In Akita Prefecture, cod roe has long been eaten in its entirety during the winter, as in the custom known as "Tarajiru (=cod soup)", and raw cod roe has also been valued as a winter foodstuff. In addition to Akita Prefecture, there still remains a culture of eating cod roe in Yamagata and Aomori Prefectures.In Yamagata Prefecture, where cod is caught,the dish is called Taranokoiri as well. In Aomori Prefecture, it is called Koae.
    Especially in Akita, "Taranokoiri(=Stir-fried dish with cod roe)" has been an indispensable New Year's good-luck dish to wish for a new child. Depending on the region, vegetables such as gobou(=burdock) and carrot, and chikuwa (fish cake) are also stir-fried together.But in the Yuri Region, where cod is grown, it is simply made with only konjack (=yam cake) and green onions, and plenty of raw cod roe is used to savor the flavor.

  • Opportunities and times of eating habits

    This dish is served as part of a New Year's Osechi feast. Since cod is in season during the extremely cold weather when the fish spawn, it is made as a preserved dish in every household during the winter. It is eaten as an accompaniment to rice or as a snack with sake.

  • How to eat

    Put soy sauce, sugar, sake, mirin (=sweet rice wine), and water in a pot. Bring to a boil, and add konjac noodles. Add salt a little at a time to taste, and when it comes to a boil again, squeeze in cod roe, and reduce to a simmer. You can cut the leftover cod roe skin and put it in. When serving, sprinkle shredded leek over the top.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Cod is eaten as a winter fish by Akita people, and even today each family cooks it with vegetables, chikuwa(=fish cake), and other ingredients to suit their own tastes.

RECIPE

Ingredients (10 servings)

  • Raw cod roe 600g
  • Konjac(=yam cake) noodles 1.2kg
  • Japanese leek as needed
  • [Sasoning A] Soy sauce 100cc
  • [Sasoning A] Sake 150cc
  • [Sasoning A] Mirin(=sweet rice wine) 30cc
  • [Sasoning A] Sugar 20-25g
  • Salt a little
  • Water 200cc

How to cook

  • 1. Put water and [seasoning A] in a pan and heat.

  • 2. When it comes to a boil, add Konjac(=yam cake) threads and salt to taste.

  • 3. When it comes to a boil, squeese in the cod roe. The skin can be added to accentuate the taste.

  • 4. Season to taste and bring to a simmer.

  • 5. Serve on a plate and sprinkle with white onion.

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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