Niigata Taranabe 新潟タラ鍋



Niigata Taranabe 新潟タラ鍋, the word Tara means fish in reference to the cod and nabe is the dish. The kanji character for cod, 鱈, combines the characters for "fish" (魚) and "snow" (雪), referring to the fish's white and flaky flesh. Cod meat is soft and low in fat, so it goes well with hot pot dishes rather than sashimi, and is best eaten piping hot. This fish lives in the deep seas with a few areas that take a great interest in the Cod Liver and Cod Stomach that are added to Hot Pot. The reason it is mostly consumed within the prefecture is because it does not keep well and it cannot be transported far away.

There is Taranabe where it is using all the parts of the Cod and then Cod with Monkfish Nabe that uses the liver to make another flavor variety. 

In Niigata, Izumozaki Town has a local dish "Tarajiru" (cod soup) that has been eaten for generations. The flavor is based off the fish itself and the broth has sake and miso added for flavor and to make it cloudy with taste. 

Cod spawning season is from winter to early spring, so the most delicious time is in the winter when the fish is packed with cod milt and roe. Many Pacific Cod are landed in Murakami and Sado, so there are two varieties of Nabe that come from those areas.


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