dried cod simmered in soy sauce (Kyoto specialty)
A traditional Kyoto dish made from dried cod that is rehydrated and then simmered in soy sauce and water until the liquid is almost gone. Often served during New Year's celebrations.
Simmered dried cod is indispensable in Kyoto's New Year's dishes.
The simmered dried cod is cooked in a sweet and savory soy sauce.
Standard kanji spelling for this Kyoto specialty.
Mixed kanji-kana spelling, common in everyday writing.
Mixed kanji-katakana spelling, also seen.
From 棒 (stick) + 鱈 (cod), referring to the stick-like shape of the dried cod used in this dish.