A must-have, flavourful dish for Obon festival
In inland Yamagata, where fresh fish was not easily available, people have traditionally eaten bo-dara dried and preserved Pacific cod as a valuable source of protein. The dried cod is as hard as a rock, and requires a hammer if you want to break it into pieces. Bo-dara Ni is made by rehydrating the cod in water overnight, before simmering it slowly and gently with soy sauce, sake rice wine, mirin sweet cooking rice wine, and sugar until it is tender and easy to break apart. This flavourful dish is commonly served with steamed rice with adzuki beans for the Obon festival, when families get together to honour the spirits of their ancestors.