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

Cod is synonymous with New Year in Aomori. The steam of jappa soup and the rich flavor of cod milt bring to mind winter meals in Aomori. While " cod-filled meals " are not often seen outside the prefecture, they have long been an indispensable part of Aomori cuisine. In this article, we'll introduce why cod has been eaten during New Year's and some classic dishes.

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

When it comes to New Year's cuisine in Aomori, cod is the main dish on the table.

families buy cod before the New Year and put it in a hotpot, eat the cod milt, or make cod roe salad... so much so that osechi ryori (New Year's dishes) is overshadowed by it, and many families have a " cod-only " dinner table. This is not just a preference, but a long-standing food culture. From here, we would like to explore why Aomori's New Year is called Cod New Year

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

Cod is synonymous with winter in Aomori. It has long been an essential ingredient, with the saying " one cod will get you through the New Year ." So why has it become so beloved?

Cod is in season in winter

Madara (Pacific cod) is a fish that is in season in winter, so much so that its name is written with the characters for fish and snow. In Aomori, it reaches its peak season from December to January, and in the past, large quantities were caught. At the end of the year, large cod fish tied with ropes were lined up in rows at the markets, and it was not uncommon to see people dragging them home through snowy roads. Because cod becomes fattier and tastier during the cold season, the culture of "cod is synonymous with 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, "milt" is called " tatsu (kiku)" and is loved as a special ingredient that can only be enjoyed in winter. Characterized by its soft texture and rich flavor, it is eaten by quickly cooking it in a hot pot or by blanching it and serving it with ponzu sauce. The milt hot pot eaten on a cold night is particularly special, and many people feel that "when they eat this, winter has 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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