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Boutara-ni (dried codfish stew) ｜ Our Regional Cuisines

  • Fukushima Prefecture

    Boutara-ni (dried codfish stew)

Boutara-ni (dried codfish stew)

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  • Main lore areas

    Aizuwakamatsu City

  • Main ingredients used

    "Boutara"(=Dried codfish)

  • History/origin/related events

    In the old days, Aizuwakamatsu, located inland, faced challenges in obtaining fresh seafood. As a result, dried seafood such as pickled herring, "Boutara" (dried codfish), and dried scallops were commonly consumed, as they could be processed to have a longer shelf life.
    Furthermore, due to the long and cold winter season, dried cod, particularly in the form of "Boutara" (dried codfish), was highly valued as a protein source in Aizuwakamatsu. "Boutara-ni" is a regional dish where dried cod, known as "boutara," is slowly simmered for several days until it becomes sweet and savory, with the bones tenderized, resulting in a distinctive local cuisine. The dried cod, which becomes very hard, takes a considerable amount of time to rehydrate. In some cases, it may take up to a week for it to fully rehydrate. Furthermore, as it takes several days to simmer, it becomes a special dish reserved for occasions where the effort and time involved can be dedicated to creating a unique culinary experience.

  • Opportunities and times of eating habits

    During the winter, "boutara" (ried codfish) would be hung in front of stores and other places, becoming a familiar and cherished sight, almost like a symbol of Aizuwakamatsu. During the New Year's festivities, "Boutara-ni" is often served as a part of the traditional New Year's feast (osechi). Additionally, it is presented during festivals and celebratory occasions.

  • How to eat

    To prepare "boutara" (dried codfish) for "boutara-ni," it is soaked in water for several days, then boiled multiple times, taking about a week in total to fully rehydrate. Afterward, the rehydrated cod is cut into bite-sized pieces, placed in a pot with soy sauce, sugar, water, and sake, and simmered for about 5 hours, repeating this process several times. While the cooking process extends over an extended period, this method transforms the tough dried cod into a tender, flavorful dish, absorbing rich flavors along the way and becoming delicious.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Currently, "boutara-ni" is commercially available as a product, making it easily accessible for purchase.

RECIPE

Ingredients (4 servings)

  • "Boutara"(=Dried codfish) half a piece of fish (make 5-6 slices)
  • Water about 2 L
  • Sake 2 cups
  • Soy Sauce 1 cup
  • Brown Sugar 2 cups

How to cook

  • 1. [Preparation]
    Soak the tough "boutara" (dried codfish) in plenty of water for about a week until it becomes tender, then cut it into suitable sizes.

  • 2. Place the prepared dried cod in a pot, add water, coarse sugar, soy sauce, and sake. Simmer gently over low heat for about 5 hours, then turn off the heat and let it cool.

  • 3. The next day, simmer it again for about 5 hours, then let it cool.

  • 4. Repeat this process 3 or 4 times, simmering and letting it cool each time. Take your time and simmer it slowly. When preparing it for New Year's feast (osechi-ryori), start the water rinsing process around December 15th.

  • 5. The kombu-maki (kelp roll) of codfish is also delicious.

provider : Mihoko Hirade

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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