Tara-jiru (Cod Soup)

Tara-jiru (Cod Soup) introduction

Tara-jiru (たら汁, Cod Soup) is a traditional soup dish originating from Asahi Town, a picturesque area blessed with the North Alps and the scenic Jade Coast. This hearty dish was born out of a time when cod was plentiful in the region. Fishermen’s wives began preparing the soup by collecting driftwood to boil large pots of water, then adding miso and cod to create a filling and flavorful meal. The key to its rich and satisfying taste lies in the way the cod is used—an entire fish is chopped into pieces, utilizing every part, including the flesh, head, liver, milt, and roe, and cooked together in a bold, rustic style. Today, Tara-jiru is enjoyed year-round as a beloved local specialty. Its simplicity makes it a staple even in everyday home cooking. Visitors can savor fresh Tara-jiru in town at eateries, guesthouses, and roadside stops, and during the summer, it is even served at beach resorts along the coast as a refreshing way to replenish salt after a swim. Every October, Asahi Town hosts the "Jade Coast Cod Soup Festival," drawing both locals and tourists to celebrate this comforting dish. Visitors can also take part in hands-on Tara-jiru workshops led by fisherwomen, offering a chance to experience the tradition firsthand.

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Other information

• NameTara-jiru (Cod Soup)
• Area Toyama
• Kind of food Seafood

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