This is a winter dish, prepared from gray cod. The fish is cut into large chunks, including the bones and also the head and innards. To this are added scallions and tofu that have been cooked with miso, and iwa-nori (rock laver seaweed) is used as a seasoning. Adding daikon radish and sake lees makes the stew even more warming. In Yamagata, this is a dish that is often cooked at home.