Tara jiru ｜ Our Regional Cuisines

1. Remove the cod scales and open the belly from under the chin.

2. Remove the internal organs, and keep the liver, milt, and cod roe separate.

3. Remove the blood using a brush and rinse well under running water.

4. Cut into 2 cm pieces.

5. Whole gobo (burdock root) into small pieces and soak in water to remove the roughness.

6. Pour water into a pot and heat.

7. When water comes to a boil, add 2／3 of the amount of miso paste, and add the cod meat, kimo, shirako, and mako.

8. Bring to a boil, then simmer, removing the lye frequently.

9. When the cod meat turns white, add the remaining miso and burdock root, cover the pot and turn off the heat. Finish by sprinkling with scallions.