kazunoko
Sign in to savethumb|200px|Dish of kazunoko prepared ready to serve. , in Japanese cuisine, are the eggs or the ovaries (egg skeins) of the Pacific herring (Japanese: ) that have been salted or dried.
~28 min read
Encyclopedic overview
22 sectionsContents
- Overview
- Etymology
- Japanese cuisine
- Quality assessment by region
- Nutritional value
- History
- Edo Period
- Processing methods
- Dried
- Salted
- Bleaching
- Roe-stripping
- Mold-shaped kazunoko
- Fishing grounds
- Imports into Japan
- First Nations food source
- Ainu cuisine
- In poetry
- See also
- Explanatory notes
- References
- External links
thumb|200px|Dish of kazunoko prepared ready to serve. , in Japanese cuisine, are the eggs or the ovaries (egg skeins) of the Pacific herring (Japanese: ) that have been salted or dried.
== Overview ==
Excerpted from Wikipedia’s “kazunoko” article, available under the CC BY-SA 4.0 licence.