# Mako no Nitsuke (Stewed Cod Roe) ｜ Our Regional Cuisines

**Cuisine Name**: Mako no Nitsuke (Stewed Cod Roe)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Ishikawa Prefecture

## Main Ingredients Used
Cod roe

## History, Origin, and Related Events
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.

## Opportunities and Times of Eating Habits
It is consumed around winter when the spawning season arrives. During this season, cod roe is sold in fish markets and supermarkets, and many households prepare dishes using it.In the coastal towns of the Noto region, the "Kishuusai" festival is held on February 11th, celebrating the old lunar New Year. Local restaurants and accommodations serve special dishes called "tara gozen" and "kishuu gozen" during this festival. "Tara gozen" is a full-course meal featuring various cod dishes, including the classic "tara no nitsuke" (simmered cod), and dishes made with cod roe.

## How to Eat
Cod roe, sliced into rounds, is simmered with soy sauce and mirin before being eaten. It has a well-seasoned taste, making it a great accompaniment for rice or a side dish with alcoholic beverages. When cut into small pieces, it tends to crumble and resembles a blooming flower, so it's advisable to simmer it in its larger form without cutting it before serving.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Even now, it is commonly eaten at home in Noto. Additionally, processed products such as canned cod roe simmer are also available in supermarkets and other places.

## Ingredients
- Cod roe: 450g
- Dashi (=Japanese soup stock): 250cc
- Sake: 3 tbsp.
- Soy sauce: 3 tbsp.
- Sugar: 3 tbsp.
- Mirin(=sweet rice wine): 3 tbsp.

## Recipe
1. 1. Rinse the cod roe thoroughly and separate any attached sections.
2. 2. In a pot, combine dashi broth and seasoning, bring it to a boil.
3. 3. Gently add the cod roe, cover with aluminum foil, and simmer over medium to low heat for about 25 minutes.

## Provider Information
provider : Ishikawa Prefecture Food Lifestyle Improvement Promotion Council

![Image](Not found)