Kazunoko ✦

Kazunoko (œufs de hareng)

What it is

The name reads as child of number: one sac holds tens of thousands of eggs, which is why kazunoko sits in the New Year osechi box as a wish for descendants. It is bought as much for its sound as its taste — the eggs stay bound together in the sac and crack between the teeth instead of bursting.

In the kitchen

Desalt it in a light 1 % brine, changed twice over a day, rather than plain water — fresh water pulls the salt out too fast and leaves a bitter edge. Then marinate a full day in dashi with soy and mirin.

Goes with

Katsuobushi (dried bonito) Soy sauce Kombu Hon-mirin Junmai sake Daikon

Same species

Matjes herring Smoked herring Herring Herring milt

In season alongside

Tiger pufferfish (torafugu) Konowata Kuchiko (dried sea cucumber ovaries) Mussel Oyster Periwinkle

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