Herringroe

-About ingredients-

Kazunoko is a traditional ingredient often used in Japanese cuisine. Herring roe generally refers to fish eggs such as salmon and herring.

Herring roe is collected when fish spawn, and is cooked through processes such as salting and fermentation. Therefore, it has a salty taste and a unique flavor. Herring roe is small, and each grain is wrapped in a transparent thin skin.