Seasonal Flavor of Cold Winter: Kandara [Pacific cod] Festival
Hot white steam is rising from the big pan at open booth. Kandara dish is very popular; they say every bite of the dish makes them warmer from inside. You can try different taste at different booth.
Kandara put on plenty of fat by tossed by raging winter wave of Japan Sea and puffer fish are cooked in a big pan, then served with fragrant seaweed on top.
Kandara means Pacific cod; the whole fish including meat, bones, and entrails is cooked into a dynamic, steaming local dish dressed with miso.
Renown and seasonal limited Kandara of Shonai-hama landed at Nezumigaseki Port is cooked into Tara-jiru dressed with miso and sold. Also, kandara and other seafood caught in Japan Sea spread out before are sold on site.
We hold "cold cod festival" that each can taste native district juice of Shonai for three kinds of Dongara-jiru and four days (1/21, 1/27, 1/28, 2/4) in Shonai Bussan-Kan.
Please fully appreciate "winter taste" warming cold winter from body.
Local cuisine "Dongara-jiru" of Shonai which can fully enjoy seasonal cold cod. We hold "cold cod Festival in Yamagata" to be able to taste in Nairiku Yamagata.
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