The production of the preserved food "Stick Dara", which is made by drying Pacific cod with the taste of winter, is at its peak in Wakkanai City, Hokkaido.
"Stick Dara" is a traditional preserved food made by drying Pacific cod, and is actively produced in Wakkanai City.
Now that it is at its peak, the fish processing company in Wakkanai City will bring in the Pacific cod landed in Hokkaido one after another on December 2nd, and will handle it neatly so that the employees will leave only their bodies. did.
Then, I hung it on a wooden stick in the warehouse and dried it.
After drying the sticks indoors for about a month, they are moved outdoors and exposed to the cold and strong sea breeze to bring out the umami.
Sticks are shipped mainly in the Kansai region as high-class ingredients used in restaurants, etc., and are used in New Year dishes and local dishes in Kyoto.
Yuichi Kitazaki, the factory manager of the marine products processing company "Marukita Hokkai Gumi," said, "I'm making sticks with fresh cod. I want to work hard for the New Year."
Wakkanai City's stick making will continue until next spring.