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Ikura (salmon roe) on a sushi roll Salmon roe butterbrot, typical Russian zakuski. Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon. [1] Red caviar is part of Russian and Japanese cuisine.
Ikura gunkan maki sushi. Roe is a mass of fish eggs: Caviar (キャビア): roe of sturgeon [18] Ikura (イクラ): Salmon roe [5] [3] [9] [19] Sujiko (筋子): Salmon roe (still in the sac) [19] Kazunoko (数の子, 鯑): Herring roe [3] Masago (まさご): Smelt roe [9] Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor ...
These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges. Ikura (いくら): salt cured and pickled soy sauce salmon roe. Tarako (たらこ): Salt-cured cod roe or pollock roe. Mentaiko (明太子): salt-cured and red pepper pickled pollock roe
Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread . [ 1 ] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [ 2 ] ( beluga , ossetra and sevruga caviars).
An everyday food item on many Danish lunch tables. Lumpfish ( stenbider ) roe is another roe used in Danish cuisine . It is considered somewhat of a luxury item and is primarily used as a condiment on top of halved or sliced hard-boiled eggs, on top of mounds of shrimp , or in combination with other fish or seafood.
A 14-seat restaurant, [2] [3] Omakase serves Edomae-style sushi, chawanmushi with snow crab, uni, and ikura, nigiri, sea bream, monkfish liver, and mackerel with chive purée. [4] [1] Other dishes include a lobster tamago, wagyu, and red miso soup with clams. [5] Customers can choose the amount of rice they need. [1]
Unadon. Unadon (鰻 丼, an abbreviation for unagi + donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.
Some insects have been considered regional delicacies, though often categorized as getemono or bizarre food. hachinoko [はちのこ], larvae and pupae of kurosuzumebachi or yellowjacket spp. inago no tsukudani, tsukudani made from locusts that infest rice fields. It used to be pretty common wherever rice was grown.