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Cod Milt and Japanese Honeywort Miso Soup

Cod milt (tara-no-shirako) has a rich taste, and winter is its best season. Enjoy it with fresh yuzu flavor.

Ingredients (4 servings)

Tara-no-shirako 100 g
Mitsuba (Japanese honeywort) Several pieces
Yuzu peel 1 tablespoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the black string at the center of the tara-no-shirako and divide into four pieces. Slice the yuzu peel into thin strips.
  2. Bring the dashi stock to a boil and add the tara-no-shirako. After the tara-no-shirako is cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the mitsuba and yuzu on top.

★ A Note

To reduce the smell of tara-no-shirako, sprinkle salt over it and wash with water.

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