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  2. Tobiko - Wikipedia

    en.wikipedia.org/wiki/Tobiko

    The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.

  3. List of sushi and sashimi ingredients - Wikipedia

    en.wikipedia.org/wiki/List_of_sushi_and_sashimi...

    Gunkan maki (軍艦巻, battleship roll) is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs [1] [5] [2] [3] Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient [4] [1] [2] [3]

  4. Karasumi - Wikipedia

    en.wikipedia.org/wiki/Karasumi

    Karasumi is a food product made by salting mullet roe pouch and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi imported from China for use in Japanese calligraphy. [1] Karasumi is a high priced delicacy and it is eaten while drinking sake.

  5. Bottarga - Wikipedia

    en.wikipedia.org/wiki/Bottarga

    Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in ...

  6. Roe - Wikipedia

    en.wikipedia.org/wiki/Roe

    Roe, (/ r oʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid.

  7. California roll - Wikipedia

    en.wikipedia.org/wiki/California_roll

    Premium versions may use real crab, as in the original recipe. The cucumber may have been used since the beginning, [4] or added later, [5] depending on the account. The inside-out roll may be sprinkled on the outside with sesame seeds, although tobiko (flying fish roe), [6] [7] or masago (capelin roe) may be used.

  8. Nukazuke - Wikipedia

    en.wikipedia.org/wiki/Nukazuke

    The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine, [3] mackerel, puffer fish roe, [4] or Japanese horse mackerel.

  9. Sakana - Wikipedia

    en.wikipedia.org/wiki/Sakana

    Because dried fish and salted fish roe were popular choice for such dishes, over the years the term sakana also came to mean "fish." Another word for "snack" in Japanese is otsumami ( お摘み ) .The Japanese noun tsumami meaning "something to nibble/eat with a drink", which is beautified by adding an honorific prefix o and becoming otsumami ...