Kazunoko is marinated herring roe. It’s an auspicious delicacy eaten during the Japanese New Year and symbolizes many children and a prosperous family.

Kazunoko (herring roes)

Kazunoko (数の子), or herring roe, are tiny fish eggs in their enclosing skein. The caviar is one of the celebration dishes in Osechi Ryori. As fish roe represents eggs and fertility, eating it is said to bring prosperity to many children and as a prayer for healthy children and grandchildren.

What Is Kazunoko

Kazunoko is a lump of fish roe consisting of tiny and crunchy eggs. It’s a traditional Japanese New Year’s dish and is eaten on special occasions and even in sushi. It’s an expensive delicacy with an acquired taste exported primarily from Canada and Alaska.

It is prepared by soaking the pieces in cold water to remove the salt and then simmering them in dashi broth.

What Does It Taste Like

It has a savory, salty, fishy flavor from the marinating base of sake, soy sauce, mirin, and kombu dashi with a distinctive crunchy texture, like densely packed tobiko.

Kazunoko (herring roes)

Recipes Using Kazunoko

A red lacquered bowl containing Kazunoko (Herring Roe) topped with katsuobushi.
Kazunoko (Herring Roe)

Where To Buy

You can find it at Japanese grocers like Nijiya Market or Uwajimaya at the end of December. It’s sold frozen or seasoned in packages. If not, buy it from an online seafood supplier store.


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