Japanese use to eat all of the fish, in particular caviar is considered a delicacy. Since eggs are usually salted to protect from damage, it goes well with fresh boiled rice. In addition, the caviar is a traditional component of the land and is used for cooking meals.
Tarak
Yastik cod roe called Tarak. Yastiks fried cod or grilliruyut and then eaten with rice. Salted cod roe called mentaiko and cooked with red hot pepper - carp mentaiko. Typically, Tarak has a slightly reddish color: to make it more attractive, use vegetable dyes. Tarak is used for cooking norimaki(Sushi wrapped in nori seaweed), as well as snacks.
Ikura
In Japan, caviar - it's only salmon caviar. Ikura sushi with cooked, eaten with soy sauce and grated daikon, and snacks.
KADZUNOKO
Kadzunoko, salted dried herring roe. Before eating them should be soaked overnight in water to soften and remove excess salt. Kadzunoko commonly eaten in its natural form with katsuobusi, dried flakes of small tuna meat, lightly seasoned with soy sauce. Kadzunoko used to make sushi, and are among the special New Year dishes.
UNI
Uni, Japanese sea urchin, a round prickly sea animal dark. In diameter uni, depending on the species, there are 3 - 4 to 10 cm or more. In the food consumed only eggs of sea urchins. Fresh caviar uni used to make snacks, and is a traditional component of the land. It turns out the original golden batter for some seafood, such as squid, roasted on the grill, as well as some unusual seasoning shellfish.
Processing and preparation
Choose a sea urchin with hard needles and tightly closed mouth (located in the lower part of the body). Cut the soft tissue around the mouth and lift the upper part of the shell, or remove it as a shell of a boiled egg. Remove your mouth and inedible innards, saving for sauces fatty juice. Remove the spoon bright orange roe.
for more information about learning to cook sushi or Japanese cuisine visit make sushi . org .
