Hokkaido is home to three main types of cod: Madara, Suketōdara and Komai. Cod is strongly associated with winter in Japan, and the name “tara” is written with a Japanese character containing the meaning of “snow,” reflecting its reputation as a fish of the snowy season.
Madara, or Pacific cod, reaches its peak from late autumn through winter, with November being an especially important season. The fish has mild, delicate white flesh that is well suited to a variety of traditional preparations.
Its milt, known in Japanese as shirako, is also highly prized. With its creamy texture and rich flavor, shirako is considered a winter delicacy and is enjoyed in a variety of Japanese dishes.
Suketōdara, or Alaska pollock, is another important Hokkaido fish. Its flesh is widely processed into surimi, which is used to make foods such as kamaboko and other fish-paste products.
The fish’s ovaries are preserved with salt to make tarako, a popular Japanese delicacy made from salted pollock roe. Suketōdara reaches its peak during winter, particularly around December.
Komai is the smallest of Hokkaido’s three main cod species, but it has a notably well-proportioned body. It is exceptionally cold-tolerant and can survive even when water temperatures fall below 0°C.
Its peak season comes during the harshest part of winter, particularly from mid-January through late January. Komai has delicate white flesh and is often preserved by salting and drying. Although dried Komai has a distinctive aroma, its concentrated flavor is highly regarded.
Each of Hokkaido’s three cod varieties has its own character. Madara is prized for its winter flesh and creamy shirako, Suketōdara is an important source of surimi and tarako, while Komai offers a distinctive flavor after salting and drying.
For travelers visiting Hokkaido during the colder months, these fish offer a delicious introduction to the island’s rich winter seafood culture.
November, December, January and February