Roe, or fish eggs, is often the most prized part of the fish in Japanese cuisine. The Japanese love it in various forms—whether eaten fresh as caviar, smoked, or even steamed.
There are two main types of roe: hard roe and soft roe. Hard roe consists of the eggs harvested from female fish and may include surrounding organs, while soft roe, also known as white roe, refers to the milt from male fish. Another term, “coral,” refers to the entire reproductive organ of crustaceans such as crabs, lobsters, and prawns.
Roe is commonly served as a standalone dish or as an accompaniment to other meals. Many sushi and sashimi dishes feature different types of roe, which come in a variety of sizes and stunning jewel-like colours. Salmon, herring, pollock, and flying fish roe are among the most popular varieties.
Flying fish roe, known as tobiko, is a favourite for sushi. These tiny eggs, measuring around half a millimetre each, have a bright fluorescent orange colour, a smoky-salty flavour, and a slightly crunchy texture. Some sushi chefs enhance their appearance by using natural dyes, such as squid ink, to create striking black, red, or green variations.
Beyond fish, roe is harvested from a wide range of sea creatures, including crabs, prawns, shellfish, and sea urchins. Sea urchin roe, or uni, is one of the most sought-after delicacies, known for its rich, creamy texture and vibrant orange or yellow hue. It is typically eaten raw or lightly steamed, offering a unique and luxurious taste experience.
