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Kazunoko. Herring roe: Salty like other roe, individually the size of tobiko rather than ikura, and yellow. Unlike other these other roe, the eggs clump together in a single unit, with a crisp texture.
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Kazunoko Herring roe usually marinated in Sake, Broth, and Soy Sauce. Sometimes served raw. Kinome Leaves of the Japanese prickly ash (Sanshoo) used to flavor soups and simmered foods.
salted herring roe = kazunoko Notes: This is very salty and very expensive. Substitutes: shad roe
salted mullet roe See bottarga. ...
 See also: Salmon, Herring, Roe, Rice, Tobiko
  
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