🍲 Mako no Nitsuke (Stewed Cod Roe)

In Ishikawa Prefecture, when people mention "Tara" (Cod), it generally refers to Madara (Pacific cod) rather than Skesodara (Alaska pollock). As the temperature drops and spawning season arrives, Cod caught during this period is considered particularly delicious. Locals often say there's "no wasted part" of the fish, and various parts, from the head to the internal organs, are used in cooking. It can be served as sashimi with kombu(=kelp), and white cod roe is pickled in vinegar. Dried stick cod (Bou-dara) is also consumed as a traditional New Year's dish. In the active fishing region of Noto, cod fishing peaks from December to February. The taste of Noto cod has been renowned for a long time, and even in folk songs, it is praised as "Noto cod is the best." The city of Nanao in Noto holds the "Gottso Matsuri (Tara Festival)" to celebrate this local delicacy. One of the representative cooking methods passed down in Noto is the "Nitsuke" style for cod roe. "Nitsuke" involves simmering the roe in a simple mixture of soy sauce and mirin. While the "tara no ko-tsuke," where finely shredded cod roe is sprinkled on sashimi, is also famous, the "Nitsuke" method is appreciated as a delicacy widely known across the region. The cod used for this dish, called madara, can grow over 1 meter in length and weigh more than 10 kg. The cod roe, covered in a black membrane, reaches sizes close to 30 cm. It has a striking appearance compared to the roe of skesodara.