Kazunoko

Kazunoko ( Japanese 数 の 子 ) is a Japanese specialty made from herring roe . It comes either from caught herring or is harvested in Japan from the combalgae on which the herring spawn.

Two forms of preparation are known:

• Hoshi-Kazunoko: The roe is soaked in sea ​​water, washed and dried
• Shio-Kazunoko: The roe is salted with salt or brine after washing.

Some variants are also marinated with soy sauce , dashi , sake and mirin .

Kazunoko is only eaten as a specialty at New Year in some Japanese households . The Kanji can also be read literally as "many children" and therefore symbolize the desire for many children in the next year.

The roe comes mainly from Alaska and Canada . Japan is the world's largest buyer of herring roe.

Kazunoko is traditionally eaten with katsuobushi (tuna flakes) and soy sauce. Sometimes it is seasoned with sauces or dipped in a miso dip.

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Kazunoko is also used for nigiri and chirashi sushi .