- Tarako (food)
nihongo|Tarako|鱈子|, in
Japanese cuisine , is a saltedroe food, usually made fromAlaska pollock , [cite book | title=Handbook of Food Science, Technology, and Engineering | chapter=Caviar and Fish Roe | first=Yiu H. | last=Hui | page=161-12 | publisher=CRC Press | year=2006 | isbn=0849398495 | url=http://books.google.com/books?id=8STobgpiP6oC&pg=PT267&dq=tarako+roe&sig=ACfU3U0Kdo1zINWULlYh2hJbqd6YIs1-MA] although nihongo|"tara"|鱈 actually meanscod in Japanese.Tarako is served in a number of ways:
*Plain (usually for breakfast, particularly as part ofJapanese New Year meals)cite book | title=Food Culture in Japan | chapter=Major Foods and Ingredients | pages=58–9 | first=Michael | last=Ashkenazi | coauthors=Jacob, Jeanne | publisher=Greenwood Publishing Group | year=2003 | isbn=0313324387 | url=http://books.google.com/books?id=Ley_r5VldNUC&pg=PA58&dq=tarako+roe&sig=ACfU3U2nSCA6PM8HDbEJpGQddI93Wj0_Yw#PPA59,M1]
*As a filling for "onigiri "
*As apasta 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. InKyūshū , tarako is commonly served with redchili pepper flakes, possibly due to that region's historic ties with Korean culture.See also
*
Masago
*Mentaiko
*Tobiko References
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