Kazunoko is a traditional Japanese food made from salt-cured or dried herring roe sacs. It is commonly used in osechi ryori (New Year’s dishes) and as a sushi ingredient.
Salted kazunoko is soaked in water to remove excess salt, while dried kazunoko is rehydrated before cooking. Pre-seasoned kazunoko ready to eat is also available on the market.
There is also a product called komochi kombu, which consists of herring eggs naturally attached to kelp during spawning.
Compared to the roe of other fish, herring roe sacs are firm and have a distinct crunchy texture that produces a popping sound when chewed.
The renowned Japanese artist and gourmet Rosanjin Kitaoji once described kazunoko by saying, “Kazunoko is a food in which you savor the sound.”