# Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe ｜ Our Regional Cuisines

**Cuisine Name**: Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Hokkaido Prefecture

## Main Ingredients Used
Pacific cod or Alaska pollack Soft Roe,Japanese leek, Miso

## History, Origin, and Related Events
In Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The soft roe of Pacific cod is called "Madachi" and the soft roe of Alaska pollack is called "Sukedachi". The miso soup using the whole soft roe of those codfish is called "Tachi miso soup" and is a typical winter soup in Hokkaido. “鱈(Codfish)” is a fish that is in season during the cold months when it snows, as can be seen in the Japanese character for codfish which depicts the character for snow to the right of the character for fish. The flavor is said to be the best from around January to February.It is said that Codfish has been eaten in various places such as Edo or Kyoto since at least the Muromachi period. At that time, the internal organs of the fish were removed through the mouth without cutting the stomach and filled with salt to prevent the fish from rotting during transportation. These fish were well appreciated by the Samurai because the stomach was not cut, in other words, it was a food that did not make one think of Seppuku(=Harakiri).The living water temperature of Codfish, which is a type of cold-water fish, is as low as 2℃ to 4℃(≒35°F to 39°F). Therefore they are mostly found around Hokkaido where the ocean temperature is very low, and Hokkaido boasts the largest catch of cod in the country. In addition, Alaska pollack, which migrates from summer to autumn in search of food, is caught throughout almost all of Hokkaido.

## Opportunities and Times of Eating Habits
It is often eaten as a home-cooked dish in winter when cod is in season. “Madachi(=the soft roe of Pacific cod)",is traded as a high-end product. “Sukedachi(=the soft roe of Alaska pollack)", can be found in supermarkets and other stores from late fall, and can be obtained at reasonable prices.

## How to Eat
"Tach miso soup" is a popular home cooking in winter when codfish is in season. It is a familiar winter home-style dish for Hokkaido residents because it is easy to prepare and delicious. Miso soup using only "tachi" and japanese leek is the simplest, but it can also be enjoyed with a variety of other ingredients such as daikon radish, carrots, Chinese cabbage, onions, and tofu. Many households change the ingredients according to the season.Care must be taken not to overcook it, and the trick is to wash it thoroughly with salt and then quickly blanch it to remove the smell.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is still popular at home in winter and is often listed on the menu at conveyor belt sushi restaurants and izakaya restaurants too. Also, Hokkaido's "Madachi" is known as a luxury foodstaff and is popular as a gourmet food item people order from all over the country.

## Ingredients
- Soft roe: 50g
- Japanese leek (diagonal cut into small pieces): 10g
- White miso: 5g
- Red miso: 4g
- [Dashi (=Japanese soup stock)] Water: 140cc
- [Dashi (=Japanese soup stock)] Kombu(=kelp): 1g
- [Dashi (=Japanese soup stock)] Bonito flakes: 2g

## Recipe
1. 1. Make Dashi (=Japanese soup stock) with the Kombu(=kelp) and Bonito flakes.
2. 2. Put the dashi soup from Step 1 into a pot and boil, then add the Soft roe and let it heat through. When the soft roe has boiled, add the Japanese leek and turn off the heat.
3. 3. Add White miso and Red miso to the soup from Step 2 and dissolve it.

## Provider Information
provider : Mutsuko Yamagiwa, Hokkaido Bunkyo University

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