New Year in Aomori is a cod New Year! What are the cod dishes that are essential for the prefecture's residents?

In Aomori, cod is a staple of New Year's celebrations. The steam rising from the jappa soup and the rich flavor of the cod milt evoke memories of winter meals in Aomori. While a "cod feast" is rarely seen outside of Aomori, it has long been an indispensable part of the Aomori diet. This time, we'll introduce the reasons why cod has been eaten during the New Year and some classic dishes.

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Is it normal for New Year's in Aomori to be all about cod?

In Aomori,codis the star of the New Year's feast.

dishes, such as adding cod bought before the New Year to hot pot, eating cod roe, or making cod roe salad, to the point where traditional New Year's dishes seem to fade into the backgroundcod. This isn't just a matter of preference; it's a long-standing food culture. From here,Cod New Yearwe'll explore why New Year's in Aomori is called

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Why do people in Aomori eat cod during New Year's?

When you think of winter in Aomori, you think of cod. For ages, it's been said that "if you have a cod, you can get through the New Year," highlighting its indispensable role as a food. So, why has it been so beloved?

Cod is in season in winter

The Japanese word for cod, Madara, is written with the characters for "fish" and "snow," indicating that it is a fish that is in season during winter.In Aomori, it reaches its peak season from December to January, and in the past, large quantities were landed. At the end of the year, it was not uncommon to see rows of large cod tied with ropes in the market, and people dragging them home through the snow. Because the cod becomes fattier and tastier during the cold season, the culture of "cod for New Year's" has taken root.

It was a highly nutritious winter treat.

Winter is a time when vegetables and fish become scarce. Cod, which is caught in abundance, was a valuable source of protein for people in the past. The meat is light yet flavorful, and the milt is packed with rich nutrients. It was a "delicacy" to get through the cold Aomori winter, and was a truly appreciated ingredient in hot pot dishes that warmed the body.

It was a fish that was easy to store and use, and produced little waste.

Cod was not only valued for its flesh. The milt, liver, stomach, skin, bones, and head (jappa) can all be used in cooking, making it a fish with "no part to be thrown away." This instantly expands the options for New Year's dishes, with jappa soup, roe, tomato sauce, simmered dishes, grilled dishes, and hotpots. It was said that "one cod will get you through New Year's" because it is a fish that is not only nutritious but also practical.

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A typical cod dish that is essential for New Year's celebrations

In winter in Aomori, it's common for cod dishes to appear on the New Year's dinner table. While the taste varies slightly from household to household in the southern and Tsugaru regions, these three are "staples that everyone wants to eat in winter." None of them are elaborate dishes, but rather home-style flavors that make the most of the quality of the ingredients. Here we will introduce their appeal.

Jappa soup

Jappa soup is a soup made with the whole "jappa" (head) of a codfish. It is characterized by a rich broth extracted from the bones and head, and one bite will warm you from the inside out. The recipe is very simple; first, the head and bones are quickly boiled in water to remove any unpleasant odor. Then, root vegetables and vegetables that you have at home, such as daikon radish, carrots, Chinese cabbage, and green onions, are added and simmered, and the seasoning is mainly miso (although some people prefer soy sauce). If you don't chop the ingredients too finely, so that they still have a chewy texture, it will feel more like a "winter treat."

Cod roe (carrot roe)

In the Tsugaru region, cod roe is also an essential part of New Year's cuisine. The umami of the fish roe and the aroma of soy sauce make this a perfect side dish, and it pairs perfectly with rice. The recipe is simple: just cut the cod roe into small pieces and stir-fry them in soy sauce with shredded carrots. Some households add freeze-dried tofu, konjac, or green onions, but whatever you use, the flavor of the ingredients will be enhanced. It's delicious even when cold, and can be made with just a few ingredients, so it's great to prepare in advance.

Tazu (Kiku) cuisine

In Aomori, shirako (fish milt) is called "tazu(kiku)" and is cherished as a special ingredient that can only be enjoyed in winter. Characterized by its plump texture and rich umami flavor, it is eaten quickly cooked in a hot pot or blanched and served with ponzu sauce. Shirako hot pot is especially delicious on a cold night, and many people feel that "when I eat this, winter has truly begun."

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[Extra Edition] Is the name for shirako different in Tsugaru and Nanbu?

In Aomori, cod milt is often called "tazu" in Tsugaru and "kiku" in the Nanbu region. It's interesting that it has different names despite being a common food culture within the prefecture. Apparently, it's called "kiku" in the Nanbu region because the shape of the milt resembles a chrysanthemum flower. It's interesting how the cultures of Tsugaru, Nanbu, and Shimokita are so different even within the same Aomori prefecture.

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summary

The reason why cod continues to be loved during the New Year in Aomori is because of its seasonal flavor, nutrition, and versatility, which means it can be used without waste. Dishes like jappa soup, roe salad, and soft roe dishes are not flashy, but they are typical Aomori delicacies that are filled with wishes for the health of the family. If you have the opportunity to visit Aomori in the winter, be sure to try some cod dishes.

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