Cold Cod-Jiru

Local cuisine of Shonai in Yamagata prefecture that uses a giant cod of 7-10kg eaten whole. Flavor is extracted from the liver boiled in miso and after a little bit, the fish is added. Finally, the shirako (male eggs) are added and the flavor is adjusted. It can be eaten as is, but if you want to taste the authentic taste, do not forget to put on the iwa nori topping that is common practice in Shonai. ”Cod stew” can be eaten throughout the year, but because cod is particularly delicious in winter when it is nearly spawning season, ”kandara” or ”cold cod” is what people in Shonai really look forward to in the winter.