Japanese names often have a “ko” at the end. My name is Yu”ko”,also. This “ko” means “child of “.
In Spanish, names with the letter “O” means male, right? I used to get calls from whores at night when I stayed in a cheap hotel in front of Madrid’s train station. They made a mistake me as a guy. Hahahaš
Anyway, today I introduce the fish roe, milt and ovary, which is eaten well in Japan.
Almost all them have a word with letter “ko”.
Because they are children of fish not eggs.
Shirako
“Shirako” means milt. Ankou(anglerfish), Fugu(puffy), and Tara(cod)’s ones are especially flavorful.
We eat as a sake snack well in izakaya.
Also, we eat with ponzu, chopped leeks and Momiji-oroshi over it well.
Uni
“Uni” means sea urchin. I am fuge loving UnišĀ I don’t regard Sushi without the Uni as Sushi. But,unfortunately Uni is very expensive in Japan.
this texture is creamy and savory…also, melts on the tongue. This texture is hard to describe.
This has to be fresh or it smells fishy. In Japan, you can enjoy fresh sea urchins in areas along the coast.(Almost all along the coast,though…)
Tarako
Tarako means cod roe. We often eat this raw or Mentaiko, spicy tasted cod roe. This is famous food in Fukuoka.
We often eat them raw on the rice as a side dish or mixed with pasta.
Mentaiko, Tarako pasta is now then one of our national dish!
Kazunoko
“Kazunoko” means herring roe.Ā
They are salted, so we eat to remove salt in water before eating.
It’s a unique crunchy texture, difference from caviar or cod roe…
Kazunoko is a mass of eggs, and it is valued as a symbol of the prosperity. It is also a food of good omenš
So we eat them on the occasion of the New Year and a wedding.
Ikra
The Japanese call salmon roe “Ikra”. Ikra means egg in Russian. It was named after the Russian word for salmon roe…I don’t know whyš
This is a seafood oyakodon made with salmon and salmon roe.
The salted salmon roe is called “Sujiko”. ItĀ particularly refers to roeĀ harvested fromĀ salmonĀ justĀ beforeĀ spawning and thatĀ haveĀ beenĀ removedĀ from the membrane.
Tobiko
“Tobiko” is often used on top of a California roll. As you know, it’s a unique and popping texture.
“Tobiko” is flying fish roe. We eat withĀ California roll…not so much eat it, to be honest.
Karasumi
Karasumi is a salted and dried mullet roe. This is named from the shape of chinese ink(Karasumi).
Peel and slice thinly and lightly roast. This is typical Sake snacks.
It is one of Japan’s 3 major delicacies as same as “Uni”. The last one is too shocking that I will introduce it on delicacies page.
Fugunoko
“Fugunoko” means ovaries of puffy fish.
As you know, ovary of the fugu has very strong toxins. It is said that if you eat it’s ovary by mistake, you will die in 30 seconds.
However, Japanese did not give up eating the fugu ovaries when we died.
Our ancestors invented that pickled in salted rice bran the Fugu ovaries for more than 2 years can eliminate the toxin.
So, in Japan, a part of people in Ishikawa Prefecture are allowed to make pickles of the Fugu ovaries.
I found this in the antenasho of Ishikawa prefecture today!
They were very salty with a texture like dried codfish.
Miraculously I am still alive…š²
Caviar
It is said caviar works well with champagne, but caviar is not a major food among us. Because there is another kind of fish roe that goes well with champagne.
In addition, Japan has healthier “field caviar” , Tomburi and Umibudou, sea grapes(Under foto).Ā
Ah, yes…this is a popular among nouveau riche in Japan.
I introduce some unique Japanese food again.
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