Tarako

-About ingredients-

Tarako is a food made from fermented and salted cod eggs, and is widely used in Japanese cuisine. Tarako is characterized by its red color and distinctive salty flavor.

Tarako is mainly used as a topping for rice and noodles. In Japanese cuisine, there is a popular pasta dish called ``Tarako spaghetti'' that uses cod roe. You can enjoy a mellow and rich taste by combining cod roe with cream sauce. Tarako is also often used as an ingredient in rice balls and sushi.

You can also eat cod roe as is. It is commonly eaten on top of rice or ochazuke, or with ponzu sauce, soy sauce, or mayonnaise. You can enjoy the salty taste and chewy texture.