A delicacy in Japanese cuisine, Tobiko is the roe of tropical flying fish. Use as a topping for sushi rolls, sashimi, and seafood dishes.
READ: Tobiko (Flying Fish Roe)
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Ikura, or salmon roe, is delicate red caviars that are an excellent source of Omega-3s and many micronutrients. Enjoy it as a topping on sushi rolls!
READ: Ikura (Salmon Roe)
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Served as nigiri sushi or sashimi, Uni [oo-nee] is the Japanese name for the edible part of the sea urchin, a unique ocean delicacy enjoyed in Japan.
READ: Uni (Sea Urchin)
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Often known as fish cakes, Nerimono are the key ingredients to make the popular Oden (Japanese Fish Cake Stew). These salty, flavorful fish products are made from white fish paste and have a springy texture.
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Salted Kazunoko (Herring roe) starts to appear in Japanese grocery stores at the end of December. This prized delicacy is cooked for Japanese New Year's Feast (Osechi Ryori) and enjoyed on the New Year's Day.
READ: Kazunoko (Herring Roe)
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Mentaiko is made from whole roe sacs of Alaskan pollock/cod, which are cured with salt and marinated in various seasonings and spices.
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Tarako is a salt-cured sac membrane of Alaskan/walleye pollock. The Japanese eat this delicacy raw, with rice, or in pasta sauce. Tarako (鱈子・たらこ) is a whole fish egg (roe) sack of Alaskan/walleye pollack (a member of the cod family) cured with salt. It’s a Japanese dish that’s a specialty from Fukuoka prefecture. What Is Tarako […]
READ: Tarako (Pollock/Cod Roe)
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Unagi, or freshwater eel, is a popular summertime food in Japan to combat the summer heat. It has a rich flavor thanks to its natural fattiness and the sweet soy sauce-based glaze. Unagi (うなぎ, 鰻) refers to freshwater eel, and it is hugely popular in Japanese cuisine. As the blood contains a neurotoxin that can be […]
READ: Unagi (Freshwater Eel)
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