🍲 Boutara-ni (dried codfish stew)

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.