# Taraosa ｜ Our Regional Cuisines

**Cuisine Name**: Taraosa

**Region**: Our Regional Cuisines

## Main Lore Areas
Hita City, Kusu Area

## Main Ingredients Used
Taraosa (=dried codfish)

## History, Origin, and Related Events
“Taraosa”(=dried codfish) is a dried codfish eaten in Hita city and Kusu district of Oita prefecture. It is made by drying the gills and stomach of codfish, and is characterized by its unique shape, which resembles a large toothbrush. In the days when preservation technology and transportation infrastructure were not available, people in the Hita and Kusu regions could only eat dried or salted seafood. “Taraosa” was and is still a delicacy, and it is served during the Bon holidays, although vegetarianism is the norm. “Taraosa” has a grotesque appearance and many non-locals do not know how to prepare or eat it. For locals, it is a popular delicacy and the crunchy texture of the gills, and the softness of the stomach are what make the dish so delicious. In Oita Prefecture, various species of fish such as horse mackerel, sea bream, and hairtail are caught, but codfish is not. Therefore, the codfish is transported from Wakkanai city, the northernmost part in Hokkaido.The preliminary processed codfish are left out to dry in the cold winter winds. This delicacy is rarely consumed in Hokkaido and is specifically manufactured for the Bon holidays of the Hita and Kusu regions of Oita.

## Opportunities and Times of Eating Habits
People in Hita city make this traditional dish during the Bon holidays. In the past, “Taraosa” was sold at fish stores and dry-goods stores but now, it is available at local supermarkets. “Taraosa” is a delicacy, so it is an expensive item to purchase. The codfish comes from the fish market in Wakkanai city of Hokkaido. The codfish undergoes preliminary processing in November and then is left to dry outside from the following March. The codfish is dried for about one month and sent to Oita prefecture around May as finished products.

## How to Eat
“Taraosa” has a distinct smell and so it is soaked in water several times to remove the odor. Once it softens, it is cut into smaller pieces. It is then simmered in a sweet sauce of soy sauce and sugar. Dried bamboo shoots softened in water and chili peppers are sometimes added to the recipe. After the “Taraosa” is cooked, leave it for one night to let the flavor soak in. The codfish has a different texture depending on the part that you eat, such as the crunchy gills or soft stomach.It is best to select a “Taraosa” that is a beautiful candy-like color. This dish goes well with white rice and as a snack for drinks.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Just before the Bon holidays begin, large amounts of “Taraosa” are stocked in supermarkets. People in Hita city make this traditional dish during the Bon holidays.

## Ingredients
- Taraosa(=dried codfish): 2 pieces
- Soy sauce: 5 tbsp.
- Sugar: 45g(=5 tbsp.)
- Sake: 4 tbsp.
- Mirin (=sweet rice wine): 4 tbsp.
- Chili pepper: 1 piece

## Recipe
1. 1. Soak the taraosa(=dried codfish) in water until it becomes soft.
2. 2. Cut into smaller pieces.
3. 3. Cook the pieces of taraosa in plenty of water until it becomes softer.
4. 4. Throw out the broth.
5. 5. Cook some more with the seasonings.

## Provider Information
provider : “Recipes from Oita that You Want to Make Now”

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