Bōdara

　Essential to Kyoto’s New Year dishes, bōdara (dried cod). Particularly, imobō—simmered dried cod and ebiimo—is a traditional dish representing Kyoto.

　Dried cod is made by filleting Hokkaido-caught cod into three pieces with the tail intact, then drying it. This is rehydrated over a week or more, changing the water daily, then simmered with taro root for another day or more. Ebiimo is a variety of taro known as a symbol of prosperity and is a quintessential Kyoto winter vegetable.

 　Due to the considerable effort involved, it is now rarely prepared in individual households.   

 　Nevertheless, bōdara appears in supermarkets towards year-end, enveloping the season in festive atmosphere.

 　Thank you for this past year.

 　May the coming year be a good one for you all.