Taranokotsuke たらの子つけ

History and Origins

Tara is one of the winter flavors that is essential for Ishikawa Prefecture. The cod eaten in the province often points to the cobra rather than the scorpion. The port city of Severac, which has grown since the beginning, is famous for its cold - bellicose - but for the locals, Tara is a more familiar food. The Bay of Sevenths was good because of the solid terrain, so the Taras that had entered the egg season were taken well. In the 20th century (in the late 1940s) many locals are inclined to think that the Japanese have lost their wares. In order to back it up, besides the folk songs that sang the seven-tiers, there will be a "Family Festival" held every February. In order to say, "There's no place to go," she uses gravy and stew, her stomach and intestines saltyly, her stomach and stomach so that it's not just her, but also her internal formulas called seven tools. Once upon a time, it was said that when the winter comes, it was a familiar sight to see dry land drop down to the houses. The cod, which naturally slows down, usually eats through the fire. However, in the virtuoso area where fresh cod can be raised, you can eat with a knife. And then I put my convex child (Sachiko's child) on the knife, and "The Baby's Baby" has spread abroad, and it's also based on a regular home dish in Kanazawa City.

When It Is Eaten

In the port town of Hijiji, on February 11th, on the old New Year's Eve, there will be a fishing and a safe journey. The fishing boats are decorated with great fishing flags and can be served with bowls and wine. For this day, the supplies prepared for you will be ready. On a full course where you can enjoy such things as "sing-up" and "Sleep of the White" and "Snap of the White" and "The Baby" at once.

How It Is Eaten

Seiko's stew, seasoned with wine and salt, is covered with boiling water and can be eaten with wine and lemon juice. You can eat with the sashimi oil mixed with cassuo soup and soy sauce. Compared with the young beetle, the mustard of the cobra is huge and can be more than twice as large. It's covered in black skin and has impact on the eye, but it's white and has a strong sense of smell.

Recipe — Serves 4

Ingredients

• 100 g タラ (刺身用上身)
• 25 g fish roe
• as needed daikon radish
• as needed shiso leaves
• as needed carrot
• as needed wasabi
• 1/2 cups soy sauce
• 1/4 cups sake
• umeboshi (pickled plum)

Method

1. Tara's body will be cut with thin salt for one or two hours.
2. I'll take the eggs off the skin while I'm boiling the rice, wrap them in a cloth, dip in water while it's hot, relax, and sit at one.
3. I'll put the wine in a pot, dry it, put it in a pot, boil it, and keep it cool.
4. I can serve a lot of wine with large-stakes, leaves, and so on.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.