🐟 Tara no Kotsuke (Cod Sashimi Marinated with Cod Roe)

Cod is an indispensable winter delicacy in Ishikawa Prefecture. In the region, the term "tara" often refers to Pacific cod (madara) more than Alaskan pollock (sketoudara). Nanao City, historically a thriving port town, is renowned for its winter yellowtail, but for locals, cod is a more familiar ingredient. Due to the intricate geography of Nanao Bay, cod, especially during the spawning season, has been abundantly caught. In the late 1940s, locals nostalgically recall an era when cod was so plentiful that they would say, "cod is popping up." This sentiment is supported by local folk songs dedicated to Nanao's cod, and every February, the "Gottsoo Matsuri" (Cod Festival) is held. Known for having "no wasted parts," cod is used in miso soup and simmered dishes, and its stomach and organs are used in salted fish roe. In dishes like "tarachiri" and "tara-jiru," not only the flesh but also the complete set of internal organs, known as the "seven tools," are utilized. In the past, it was common to see dried cod hanging from the eaves of houses as winter approached. Normally, due to its quick deterioration, cod is commonly prepared by cooking. However, in the Noto region, where fresh cod is readily available, it can also be enjoyed as sashimi. Moreover, "tarako" (cod roe) coated sashimi, known as "tara no ko-tsuke," is widely known both within and outside the region and has become a classic local dish in Kanazawa City.