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What to eat in Japan? Top 6 Japanese Fish Roes

Last update: Mon Dec 16 2024
Top 6 Japanese Fish Roes
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01
Tarako
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Tarako is a type of roe mostly harvested from Alaska pollock, but since the fish is closely related to cod, it is often labeled as cod roe. It is a type of salted roe with a light pink color, incredibly tender texture, and a mild and neutral flavor.


This roe can be eaten plain or incorporated into various dishes. It is often used as a topping on rice dishes and sushi, but it can also be cooked and used in sauces. When salted and marinated in spices, it goes under the name mentaiko.

02
Ikura
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Ikura (also known as salmon roe) are round, almost transparent salmon eggs, an unusual ingredient which is especially popular in Japan. After they have been removed from the sack, creating individual plump orbs, the eggs undergo the curing process which usually includes salt or brine.


During the Taisho period in Japan, which started in 1912, the Russians introduced the tradition of curing salmon roe to the Japanese. However, the Japanese adjusted the recipe to their tastes and started using fragrant soy sauces, sake, and rice wine for curing, giving the roe a deeper and distinctively Japanese flavor. 
03

Fish Roe

JAPAN and  one more region
4.1
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Mentaiko or myeongnanjeot a term describing whole sacks of marinated Alaskan pollock roe, commonly eaten in Japan and South Korea. Quite often, it is mistaken for tarako (salted version), and since Alaska pollock is closely related to cod, the product is often labeled as cod roe.


The marinating process contributes to its savory, salty, and somewhat spicy flavor, which perfectly combines with its creamy texture. It originated in South Korea, where it has been enjoyed since the 17th century. After WWII, it became available in Japan, particularly among the traders in the region of Hakata, and soon it became a prevalent ingredient nationwide. 
04
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Masago is a Japanese term for the capelin roe (Mallotus villosus). The roe usually has small, pale-colored beads, and producers frequently dye it red, black, green (wasabi), or yellow (yuzu). Masago is usually cheaper than similar roe varieties, such as ikura (salmon) or tobiko (flying fish).


It usually has a milder flavor and less crunch, so it is best used as a garnish or paired with neutral-flavored dishes. The most common use of masago is as a sushi garnish—usually as a topping for rolls or hand-rolled sushi. It is often falsely marketed as the slightly more esteemed tobiko.

05
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Tobiko is a Japanese term for flying fish roe. The natural color of this roe is bright orange, but sometimes other ingredients, such as squid ink or yuzu, can be added to impart the roe with various colors and slightly alter its flavor.


Tobiko eggs are smaller than ikura (salmon roe), but they have a similar crunchy texture. Their flavor is often described as salty, smoky, and subtly sweet. Tobiko can be enjoyed on its own, but it is mostly used as an ingredient in gunkan sushi or as a garnish on various sushi rolls.

06
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Kazunoko is a Japanese term for salted herring roe that is typically marinated in dashi stock. This yellow roe is slightly elongated and filled with tiny round eggs that pop and release their briny flavor when eaten. In Japan, herring roe is usually first desalted and then marinated in dashi stock, which is often seasoned with soy sauce, kelp (seaweed), and bonito flakes.


The word translates as number (kazu) and child (ko), and the dish symbolizes a prosperous future and fertility. Because of this, kazunoko is one of the essential courses served during Japanese New Year festivities—collectively called Osechi-ryōri

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Japanese Fish Roes