The king of winter delicacies in Tsuruoka - kandara (cod)

Kandara (cod) is a winter gift from the frigid Sea of Japan. This fish, which represents the taste of winter in Tsuruoka City, Yamagata Prefecture, has a long history and a deep culinary culture. In this issue, we will introduce in detail the charm of kandara (cod), which continues to be loved by the local community, and its representative dish, kandara (cod).

What is kandara? The finest taste nurtured by the Sea of Japan in winter

Kandara (cod) is cod caught in the Sea of Japan from December to February. Cod migrates to the area to spawn, and during this time of year its flesh is firm and fatty, making it the most delicious. In particular, cold cod landed at the Shonaihama beach is characterized by its firm flesh and concentrated umami taste from having grown up in the rough seas of the cold Sea of Japan.

Local fishermen say “kandara (cod) is the best gift from the sea in winter. Indeed, its translucent white flesh is a luxurious taste unique to the winter season.

Traditional dish “kandara (cod) soup (dongara-jiru)

A typical dish that brings out the best of kandara (cod) is “kandara (cod) soup. Nicknamed “dongarajiru” by the locals, it has been passed down as a traditional local dish eaten on the beach by fishermen.

kandara (cod) soup features

The most distinctive feature of kandara (cod) soup is the use of the entire fish. By using the whole fish, not only the meat, but also the head and entrails, the flavors from each part of the fish overlap and create a deep taste. The liver is especially popular for its rich flavor.

Ingredients include fresh local vegetables, tofu, and iwanori (seaweed). These ingredients absorb the flavor of the kandara (cod) and create a delicious taste that makes each one the star of the dish.

Traditional kandara (cod) soup recipe

Here is a traditional local recipe for kandara (cod) soup.

Ingredients (4 servings)

kandara (cod) : 1 fish (about 1 kg)
1/4 daikon radish
1 carrot
1 burdock root
Konnyaku: 1/2 sheet
Tofu: 1
Green onion: 2
iwanori seaweed: as needed
Miso: 4-5 tablespoons
Sake: 2 tablespoons

way of making

Cut kandara (cod) into 3 pieces, cut the meat into bite-sized pieces, and keep the bones and head separate. Carefully prepare the entrails.
Cut radish, carrot and burdock root into bite-size pieces.
Boil konnyaku as a board and tear into bite-size pieces.
Fill a pot with water, add kandara (cod) bones and heads, and bring to a boil over high heat.
While removing the scum, vegetables are added.
When the vegetables are tender, add the kandara (cod) meat, offal and tofu.
When the whole mixture is warmed up, dissolve the miso paste and add the green onions at the end.
Serve in a bowl and garnish with iwanori seaweed.

Tips for eating kandara (cod)

Here are a few pointers to maximize your enjoyment of kandara (cod).

Choose the freshest Select fish with clear eyes and bright red gills. The flesh should be firm and the surface fresh, a sign of freshness.
Proper Storage We recommend cooking them as soon as possible after purchase, but if you wish to store them, place them in a plastic bag lined with ice and store in the refrigerator.
Preparation Points The entrails should be carefully removed so as not to damage the gall bladder, which causes bitterness. The meat will have a more refined flavor if the blood is removed.

Attractions of the Tsuruoka “kandara (cod) Festival

he “kandara (cod) Festival,” held every January, is a popular winter tradition in Tsuruoka. At this festival, various dishes using freshly caught kandara (cod) are served, and kandara (cod) soup made in an oversized pot is especially popular, with long lines of people waiting to try it.

Festival Highlights

The charm of the kandara (cod) festival is that you can enjoy fresh kandara (cod) in various ways, such as kandara (cod) soup, kandara (cod) sashimi, kandara (cod) tempura, kandara (cod) fried fish, etc. You can enjoy kandara (cod) dishes such as kandara (cod) sashimi, kandara (cod) tempura, kandara (cod) fried fish, and more.

Another highlight is the kandara (cod) dismantling show by local fishermen. This is a rare opportunity to see professional skills up close, and attracts the attention of many tourists.

Those interested can find more information here👇.
Nihonkai kandara (cod) festival (Tsuruoka City)

summary

kandara (cod) is an important foodstuff representing the winter food culture of Tsuruoka. Its deliciousness is supported by the harsh winter conditions of the Sea of Japan and the efforts of the local people who have protected and passed it on.

Family gatherings around kandara (cod) soup and the lively atmosphere at kandara (cod) festivals are all part of the bond between people through food. Please come and experience the charm of kandara (cod), the king of winter delicacies in Tsuruoka.

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