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:
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, possibly due to that region's historic ties with Korean culture.
See also
References
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- ^ Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. p. 161–12. ISBN 0849398495. http://books.google.com/books?id=8STobgpiP6oC&pg=PT267&dq=tarako+roe&sig=ACfU3U0Kdo1zINWULlYh2hJbqd6YIs1-MA.
- ^ a b Ashkenazi, Michael; Jacob, Jeanne (2003). "Major Foods and Ingredients". Food Culture in Japan. Greenwood Publishing Group. pp. 58–9. ISBN 0313324387. http://books.google.com/books?id=Ley_r5VldNUC&pg=PA58&dq=tarako+roe&sig=ACfU3U2nSCA6PM8HDbEJpGQddI93Wj0_Yw#PPA59,M1.
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