Tara

-About ingredients-

Cod is one of the fish commonly used in Japanese cuisine. Cod is a deep-sea fish, and its flesh is soft and has little fiber, making it popular as an easy-to-eat fish.

Cod is a white fish and is characterized by its light flavor. If you cook it as is, you can enjoy its soft texture and fluffy taste. Cod is used in a variety of ways, including hot pot dishes, simmering, sashimi, frying, and grilling.

Cod is often used as an ingredient in hot pot dishes. Cod meat tends to fall apart easily, so adding it to hot pot dishes will give it a nice gooey texture. Also, by simmering the cod meat, the flavor will soak in and the flavor will increase.

Cod is also often used for frying and grilling. When fried, you can enjoy the combination of crispy batter and soft fish. When grilled, it has a fragrant flavor and juicy texture.

Furthermore, cod can also be eaten as sashimi. By slicing fresh cod meat thinly and eating it with condiments such as soy sauce and wasabi, you can enjoy its unique flavor and soft texture.

Cod is also highly nutritious, containing protein, vitamin D, and unsaturated fatty acids (omega-3 fatty acids). It is also known as a healthy food because it is low in calories.

Cod is one of the fish that is loved by many people because of its soft texture and light flavor. It can be enjoyed in a variety of ways and plays an important role in Japanese cuisine.