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Fish Roes

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
The Japanese use all parts of the fish, and its eggs, in particular, are regarded as a delicacy. Since the eggs are normally heavily salted to preserve them, they go well with plain boiled rice. They are also regular ingredients in sushi and are used for making hors d’oeuvres.

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