石川県·特産品
Uchinada Dried Cod
Pacific cod hung in long rows under the eaves amidst the freezing winds. As they are exposed to the cold winds of the Sea of Japan, their umami becomes intensely concentrated—Uchinada's dried cod is a preserved food that has sustained the Hokuriku region through the winters. As a seasonal winter tradition, it has been produced in Uchinada Town since ancient times. Once the dried cod has hardened, it is slowly rehydrated in water before being used in stews or soups. As it rehydrates, it regains its plump texture, and with every bite, a deep flavor spreads through the palate. This is the wisdom of people from the past, created to ensure seafood could be eaten throughout the winter in an era before refrigerators existed. A stew where the umami of the dashi has melted out warms the body on cold days. It is a simple yet deeply flavorful dish of the Hokuriku winter.
Record it after reading
