Taranoko Ae

Taranoko Ae is a traditional dish in the winter of Aomori, enjoyed as a homecooked dish as well as during the New Year’s celebration. Customarily, it has been a special dish reserved for the New Year’s celebration, as cod was a costly ingredient. Along with “Tara no Jappajiru”(Jappajiru with cod), this is one of the main cod dishes in Aomori.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”


  • 1 ½ carrots
  • 150g of Pacific cod roe
  • 1 sheet of koya-tofu (freeze-dried tofu)
  • ¼ of a green onion
  • 100g of konnyaku noodles
  • 50cc of sake
  • ½ tablespoon of vegetable oil
  • For preparation
    A handful of salt or sake for seasoning the cod roe


  1. Season the cod roe with salt and let it rest for two days. For faster preparation, soak it in sake right before cooking.
  2. Blanch the konnyaku noodles then cut them into strips about 3cm long.
  3. Soak the koya-tofu in water to rehydrate. Cut into thin strips, 3cm long.
  4. Chop the green onion finely.
  5. Use a slicer to slice the carrots into thin strips, or cut them intro strips manually with a knife.
  6. Pour the oil in a pot. Place the cod roe under low heat, and pour the sake. Crumble the roe apart. Add the konnyaku noodles and carrot and stir-fry. Add the koya-tofu and stir-fry until all liquid is gone.
    Tip: Break up the cod roe well and avoid overcooking the carrots.
  7. Turn off the heat, mix the green onion to serve.


Green Onion
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