Pacific cod milt, known in Japanese as *Tara no Shirako* (タラの白子), refers to the soft roe or sperm sac of the male Pacific cod (*Gadus macrocephalus*). It is a prized delicacy, especially in winter, and holds a special place in Japanese cuisine. With its milky white appearance, delicate texture, and melt-in-your-mouth quality, shirako offers a rich, oceanic flavor and natural sweetness, making it a high-end seasonal ingredient.

Rich in high-quality protein, unsaturated fatty acids such as DHA and EPA, B vitamins, and minerals, cod milt is not only delicious but also offers nutritional benefits such as immune support and brain health. As Pacific cod enter their spawning season in winter, the milt reaches peak flavor and texture, making it a highly anticipated seasonal treat.

In Japanese cuisine, Pacific cod milt is enjoyed in various preparations such as shirako tofu, tempura, hot pots (like *shirako nabe*), lightly grilled, steamed, or served raw as sashimi. Among these, shirako sashimi is especially revered, requiring the freshest possible ingredients for its smooth, creamy taste. It is a popular winter dish in izakayas and upscale restaurants.

Due to its unique taste, luxurious texture, and limited seasonal availability, Pacific cod milt is considered a "winter delicacy" and is highly appreciated in Japanese and other East Asian culinary traditions. It continues to attract gourmets and adventurous diners seeking rich, traditional flavors of the sea.