In Japan, fish eggs (roes) and milt of salmon, cod and other fish are popular. Of course, different people have different tastes, though.
I sometimes meet foreign tourists who don't want to eat them. However, there are several ways of cooking and eating them, so I'd like to recommend trying at least one while in Japan because authentic Japanese food is not what they can eat everyday.
Just give it a try! You might acquire a taste for it.
Cod Soft Roe (Milt)
Soft roe is called Shirako しらこ in Japanese.
Soft roe of cod is usually blanched, creamy and melts in your mouth. It is more inexpensive than salmon roe.
Cod Soft Roe (Milt) Sushi
たらしらこ 鱈白子 Tara-shirako
* It is topped on vinegared sushi rice.
These 2 items above are usually available year-round at a sushi restaurant KURA in Japan.
Cod Soft Roe (Milt) Sushi
This item was taken at a sushi restaurant Kaisen Misakiko.
Cod Soft Roe is popular as a winter seasonal food around November – February in Japan. However, some restaurants offer this sushi all year round.
Pacific Cod Soft Roe (Milt) with vegetables
* This one is not sushi.
Cod soft roe is also good for tempura and hot pod / stew.
Salmon Roe
Salmon Roe
いくら Ikura
Salted Salmon Roe
What the differences between Salmon Roe いくら Ikura and Salted Salmon Roe すじこ Sujiko are
| Salmon Roe いくら Ikura | Salted Salmon Roe すじこ Sujiko | |
| Fish | Salmon, Trout | Salmon, Trout |
| Processing | Eggs are separated, washed and seasoned. | Eggs are still covered with the ovarian membrane and more natural. |
| Grown-up | Enough, Big, A little hard | Yet, Smaller, Soft and smooth |
| Seasoning | Sake, Soy sauce and so on | Usually salted (or Soy sauce) |
| Color | Light red | A little dark red |
| Price | High | Low |
| Looking | Jewel | Clumpy |
Salted Salmon Roe
すじこ Sujiko
I prefer Sujiko to Ikura.
Cod Roe / Pollock Roe
Cod Roe
たらこ Tarako
Spicy Cod / Pollock Roe
Spicy Cod Roe
辛子明太子 Karashi-mentaiko
Cod roe is seasoned and marinated with hot pepper and so on.
Upper left
Flying Fish Roe
When Flying Fish Roe is used, food coloring is sometimes added to color the eggs in red, orange, green, black and so on.
Flying Fish Roe
とびこ Tobiko
It is used in California Roll.
Deep Fried Capelin with Roe
Capelin with Roe
The female capelin sometimes has the roe and called 子持ちししゃも Komochi-shishamo.
Hard Roe of Blowfish
Hard Roe of Blowfish
ふぐ子のぬか漬け Fuguko-no-nukazuke
Herring Roe
Herring Roe Sushi
かずのこ Kazunoko
Herring Roe かずのこ Kazunoko is one of the Japanese traditional dishes prepared especially for New Years celebrations.
A recipe for Herring Roe かずのこ Kazunoko will be updated later...
Get salted herring roe 塩かずのこ Shio-kazunoko.
It hasn't cooked yet.
It is too salty to eat before cooking.
Soak egg clumps into 1000cc water with one teaspoon of salt for 12 hours. At the period change the salt water 2 or 3 times.
When the ovarian membrane gets softer, peel it off until the whole membrane is completely removed. Otherwise, this thin casing will leave an unpleasant sinewy texture in your mouth.
Seasoning
- 水 Water
- だしの素 DASHINOMOTO (Example: HONDASHI ほんだし)
- 麺つゆ MEN-TSUYU (Example: TSUYU-NO-MOTO つゆの素)
- みりん MIRIN (Example: MITSUKAN MIRIN ミツカンみりん)
- Mix these ingredients and boil.
- Let the seasoning cool down.
- Put the herring roe into the seasoning for 8 hours.
- Separate the herring roe and seasoning. Add some of the ingredients in the seasoning, if you like.
- Boil again only the seasoning.
- Let the seasoning cool down.
- Put the herring roe into the seasoning.
Where to eat the foods:
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