青森県·海鮮
Cod Jappa-jiru (Cod Head and Bone Stew)
"Jappa-jiru" is an indispensable local dish during winter in Aomori. In the Tsugaru dialect, "jappa" means "rough" or "coarse," referring to the fish scraps such as heads, bones, and organs that are usually discarded. Winter cod is at its fattiest, known as "Kan-dara" (winter cod), and is considered an essential "New Year's fish" in Tsugaru. Using a whole large cod, everything from the head to the organs is robustly simmered along with daikon radish and green onions. It is said that on days of bountiful catches, the women waiting at the shore would prepare this dish as a celebration. This bowl features a rich broth packed with collagen and the savory umami of the fish meat melting into the soup. It is a deeply nourishing fisherman's meal that gently warms you from the inside out during the snowy Tsugaru winter.
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