山形県·郷土料理
Dongara-jiru
Chunks of winter cod float in steaming miso broth. With melt-in-your-mouth milt and rich liver dissolved into the soup, a single sip warms you to your very core—this is Dongara-jiru, a seasonal hallmark of Shonai's winter. It is said to have originated as a fisherman's dish for those harvesting winter cod in the rough seas of the Shonai coast. It began as a nutritious meal to endure the cold, made by simmering roughly cut cod with miso on boats or along the shore. 'Dongara' refers to the fish scraps. By using everything from head to tail, the entire fish is enjoyed. In winter, Winter Cod Festivals are held in various locations, where people gather around the steam of large pots—it is the protagonist of Shonai's winter. It is a bowl that soaks deep into a chilled body.
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