Cod is used in cooking of fish paste (kamaboko). This paste is served in fresh, baked and fried ways. It can have white and red color. Paste is served on New Year celebrations and on weddings. The tastiest paste is cooked in wintertime. There are three types of cod - sketodara (the most famous one), madara and komai.

Delicacy types of cod are used in cooking of seasonings. The taste of cod caviar is like the piquant snack kimchi.

Cod is also used in chirinabe (version of nabemono). The dish is supplemented with vegetables. This dish contains fiber and vitamin D. It is very popular among the Japanese because of low maintenance of fat.

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