Bodara, cod that has been split and air-dried hard without salt until stiff as a board, an old preserved fish of Japanese cooking. It must be soaked for days to soften before use, after which long, gentle simmering swells it back into firm, savoury, deeply flavoured flakes. It is the dried fish slow-cooked with ebi-imo taro in the Kyoto classic imobou.
Where it comes from
Bodara, hard salt-free air-dried cod, an old Japanese preserved fish; the cod of Kyoto's imobou.
In the kitchen
Soaked for days then slow-simmered with ebi-imo taro into imobou.
Nutrition (per 100g)
~290kcalCal
~63.0gProtein
~3.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
