Irresistible texture and flavour of codfish dressed with liver sauce
People of Aomori Prefecture have traditionally used a cooking method known as tomo-ae, which means to dress an ingredient with a sauce that is made from the same ingredient. Taranoko Ae is made using this method, by dressing codfish meat and skin with its liver seasoned with soy sauce and miso. The crunchy and chewy texture of the meat matches the rich flavour of the liver sauce. It is a tasty accompaniment for sake, and also goes well with a bowl of freshly-cooked rice. The people of Aomori have learnt to fully incorporate local ingredients into their culinary culture. Taranoko Ae is one example of their long tradition of wisdom.