Tarako (food)

Tarako (鱈子), in Japanese cuisine, is a salted roe food, usually made from Alaska pollock,^[1] although tara (鱈) actually means cod in Japanese.

Tarako is served in a number of ways:

Plain (usually for breakfast)^[2]
As a filling for onigiri
As a pasta sauce (usually with nori)

Traditionally, tarako was dyed bright red, but recent concerns about the safety of food coloring have all but eliminated that custom.^[2] In Kyūshū, tarako is commonly served with red chili pepper flakes.

References

^ Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5.
^ ^a ^b Ashkenazi, Michael; Jacob, Jeanne (2003). "Major Foods and Ingredients". Food Culture in Japan. Greenwood Publishing Group. pp. 58–9. ISBN 0-313-32438-7.

[1] Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5.

[ashkenazi-2] Ashkenazi, Michael; Jacob, Jeanne (2003). "Major Foods and Ingredients". Food Culture in Japan. Greenwood Publishing Group. pp. 58–9. ISBN 0-313-32438-7.

[1]

[2]

See also

References