Roe () or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker, hake, mullet, salmon, Atlantic bonito, mackerel, squid, and cuttlefish are especially rich sources of omega-3 fatty acids, but omega-3s are present in all fish roe. Also, a significant amount of vitamin B is among the nutrients present in fish roes.
Introduction
Roe
Roe | Introduction
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid. It is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It  is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid.
the movement of food in food pipe is called
user
Peristaltic contractions.
assistant
enumerate any notable structural mention?
user
Taste buds, mediastinum, diaphragm, trachea, etc.
assistant
what does the first thing mentioned here compose of?
user
Taste receptor cells.
assistant
does it have any functionality?
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Yes, they are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami.
assistant
where does the last word derive it's name from?
user
Japanese.
assistant
when was it discovered?
user
1908.
assistant
what is it define as?
user
As a savory and is characteristic of broths and cooked meats.
assistant
enumerate any particular properties mentioned?
user
It has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.
assistant
is there a mention of food stuff having high proportions of the said thing?
user
Yes, mushrooms, smoked or fermented fish, shellfish, etc.
assistant
what is the definition of the last food item?
user
It is an exoskeleton-bearing aquatic invertebrates used as food.
assistant
are there any benefits by it's consumption?
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It is an important source of protein.
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what is the relevance of this kind of food in the country mentioned earlier?
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In the Japanese cuisine, chefs often use shellfish and their roe in different dishes.
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what is the other thing other than shellfish mentioned in the above answer?
user
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded daikon radish, or both.
Shellfish | In Japan
A variety of roe types are used in Japanese cuisine, including the following which are used raw in sushi:
Roe | Japan
In Japanese cuisine, this fish is grilled or fried whole and served with its roe intact. Due to declining catches in recent years, attempts have been made to commercially farm the fish in Japan.
Shishamo | Food use
In Chile, sea urchin roe is a traditional food known as an "erizo de mar". Chile is one of many countries that exports sea urchins to Japan in order to fulfill Japanese demand.
Roe | Chile
Sea urchin roe ("oursin" in French) is eaten directly from the sea and in restaurants, where it is served both by itself and in seafood platters, usually spooned from the shell of the animal. Crab, shrimp and prawn roe still attached to those animals is also considered a delicacy.
Roe | France
In a passage describing the challenges of "boiling an egg", for instance, the reader is not given any clue that the original Japanese text was discussed a speciality of Kyoto-style cuisine called "koya dofu" (高野豆腐), a freeze dried tofu dish named after the Koyasan region from which it originates.
Some Prefer Nettles | Food
Japanese obsession with fresh food—which manifested in certain aspect of Japanese cuisine traditions of eating live seafood, which includes Ikizukuri and Odori ebi, has gained criticism—condemned as a form of animal cruelty. Japanese cuisine is heavily dependent on seafood products. Compared to other developed countries, the Japanese eat more fish than most of them, consuming about 45 kilograms of seafood per capita annually. An aspect of environmental concern is Japanese appetite for seafood, which might lead to depletion of natural ocean resources through overfishing. For example, Japan consumes 80% of the global supply of blue fin tuna, a popularly sought sushi and sashimi ingredient, which might lead to its extinction due to commercial overfishing.
Japanese cuisine | Food controversies
Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, "Shūkan Bunshun".
Pollock roe | Japan
Another environmental concern is commercial whaling and the consumption of whale meat, since Japan is the world's largest market for whale meat.
Japanese cuisine | Food controversies
Japan has a long history of importing food from other countries, some of which are now part of Japan's most popular cuisine. Ramen is considered an important part to their culinary history, to the extent where in survey of 2,000 Tokyo residents, instant ramen came up many times as a product they thought was an outstanding Japanese invention. Believed to have originated in China, ramen became popular in Japan after the Second Sino-Japanese war (1937–1945), when many Chinese students were displaced to Japan. Curry is another popular imported dish and is ranked near the top of nearly all Japanese surveys for favorite foods.
Japanese cuisine | Imported and adapted foods
As Japan is an island nation surrounded by an ocean, its people have always taken advantage of the abundant seafood supply. It is the opinion of some food scholars that the Japanese diet always relied mainly on "grains with vegetables or seaweeds as main, with poultry secondary, and red meat in slight amounts" even before the advent of Buddhism which placed an even stronger taboo. The eating of was spoken of as taboo, unclean or something to be avoided by personal choice through the Edo period. The consumption of whale and terrapin meat were not forbidden under this definition. Despite this, the consumption of red meat did not completely disappear in Japan.
Japanese cuisine | Meat consumption
Before the availability of refrigeration, Japan did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s.
Salmon as food | Products
In the , the roe of this species is called "buriko". The fish is caught during its spawning season, when many of the females are loaded with eggs in diameter. The eggs are surrounded by slimy mucous. Fresh roe that is cooked will burst and make light popping sounds when eaten, but roe from the fish preserved in salt or miso turn rubbery and hard to chew, resulting in a more blunt sound that sounds like "buri buri" which resulted in its name. The Japanese folk ballad known as Akita Ondo mentions the "Oga buriko" in the lyrics, which is a reference to the roe clusters.
Arctoscopus japonicus | Roe
In Japan, sushi has traditionally been considered a delicacy. The original type of sushi, "nare-zushi", was first developed in Southeast Asia and then spread to southern China before its introduction to Japan sometime around the 8th century AD. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. "Nare-zushi" was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.
History of seafood | Japan
Roe () or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker, hake, mullet, salmon, Atlantic bonito, mackerel, squid, and cuttlefish are especially rich sources of omega-3 fatty acids, but omega-3s are present in all fish roe. Also, a significant amount of vitamin B is among the nutrients present in fish roes.
Roe | Introduction
Rice has been the staple food for the Japanese historically. Its fundamental importance is evident from the fact that the word for cooked rice, "gohan" and "meshi", also stands for a "meal". While rice has a long history of cultivation in Japan, its use as a staple has not been universal. Notably, in northern areas (northern Honshū and Hokkaidō), other grains such as wheat were more common into the 19th century. In most of Japan, rice used to be consumed for almost every meal, and although a 2007 survey showed that 70% of Japanese still eat it once or twice a day, its popularity is now declining.
Japanese cuisine | Rice
Milt or soft roe also refers to the male genitalia of fish when they contain sperm, used as food. Many cultures eat milt, often fried, though not usually as a dish by itself. In Indonesian cuisine, the milt (called "telur ikan"; fish egg) of snakehead and snapper is usually made into kari or woku. In Japanese cuisine, the testes (白子 "shirako" 'white children') of cod ("tara"), anglerfish ("ankō"), salmon ("sake"), squid ("ika") and pufferfish ("fugu") are eaten.
Milt | Milt as food
In Japan the two species in the genus are collectively called , and this is also the common genus name. In Japanese cuisine, these fish are processed into , a product much like , though not really used in fine-dining restaurants or as condiment, but as a fish stock ingredient at more budget type popular-dining places, e.g., noodle shops. Although fresh fish might be eaten as sashimi or grilled, it has a lot of dark-red meat (), so it is valued much less than the similar "" (skipjack tuna). And it degrades quickly so shipment out to market is limited.
Auxis | As food
In traditional Japanese cuisine, oil and fat are usually avoided within the cooking process, because Japanese people were trying to keep a healthy lifestyle. Preserving fish became a sensation; sushi was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that bring about putrefaction. During the 15th century, advancement and development helped shorten the fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice.
Japanese cuisine | History
50–60% of the population ate fish only on festive occasions, probably more because of poverty than for any other reason.
Japanese cuisine | Vegetarian
Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.
List of Japanese dishes | Introduction
Initially, they were only used by the nobility. The general population used their hands, as utensils were quite expensive. Due to the lack of meat products Japanese people minimized spice utilization. Spices were rare to find at the time. Spices like pepper and garlic were only used in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular. Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals.
Japanese cuisine | History
A main dish is Nare-zushi, a very traditional type of sushi which, centuries ago, was imported from Southeast Asia to China, and from China to Japan. Narezushi was the birth of sushi, and influenced how the Japanese later made their own styles of sushi that most of us know today. Another common dish is saury. Saury is a type of fish commonly used as Sashimi in this region. Whale and dolphin meat caught in Taiji-cho ( away), is also eaten by a small few.
Shingū, Wakayama | Cuisine
In Japan this type of cooking is thought to be American food, but in the U.S. it is thought to be Japanese. Aoki thought this would go over better in the U.S. than traditional Japanese cuisine because he felt that Americans enjoyed "eating in exotic surroundings, but are deeply mistrustful of exotic foods”.
Japanese cuisine | United States
Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.
Shellfish | Shellfish in various cuisines
Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. During the Kofun period, Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited. In 675 AD, Emperor Tenmu prohibited the eating of horses, dogs, monkeys, and chickens. In the 8th and 9th centuries, many emperors continued to prohibit killing many types of animals. The number of regulated meats increased significantly, leading to the banning of all mammals except whale, which were categorized as fish. During this period, chopsticks were introduced to Japan.
Japanese cuisine | History
Historically these shells are considered a delicacy, cooked and served in a broth of white wine, garlic and parsley.
Lithophaga lithophaga | Human culture
These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.
List of Japanese dishes | Pickled or salted foods ("tsukemono", )
Strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes), and are therefore pescetarian more often than carnivorous. An exception is "shōjin-ryōri" (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised "shōjin-ryōri" at public eating places includes some non-vegetarian elements. Vegetarianism, was introduced from China by the Ōbaku sect (a sub-sect of Zen Buddhism), and which some sources still regard as part of "Japanese cuisine". The sect in Japan was founded by the priest Ingen (d. 1673), and is headquartered in Uji, Kyoto. The Japanese name for the common green bean takes after this priest who allegedly introduced the New World crop via China.
Japanese cuisine | Vegetarian
Even in the countryside, food was scarce.
Food in the Occupation of Japan | Background
Salmon that was dried after the fish had laid eggs lost much of its flavor, so it was often stewed with added fish fats to improve the taste. Milt (') and salmon roe (') obtained when slicing open the fish were also dried and preserved then later used in ' or to make stock for '.
Ainu cuisine | Dried meat and fish
Pollock roe is a popular culinary ingredient in Korea, Japan, and Russia. In Korea, the roe is called (, literally 'Alaska pollock's roe'), and the salted roe is called (, literally 'pollock roe "jeotgal"). The food was introduced to Japan after World War II, and since has been called () in Japanese. A milder, less spicy version is usually called (, literally 'cod's roe'), which is also the Japanese name for pollock roe itself. In Russia, pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold canned.
Alaska pollock | Pollock roe
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan, , lit. "Japanese eating" (or ), is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Japanese cuisine | Introduction
This article traces the history of cuisine of Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty. Some entries in Japan's earliest written chronicles hint at a picture of food habits from the time of the formation of the Yamato dynasty. When Buddhism became widely accepted with the rise of the Soga clan, a taboo on the eating meat (especially mammals) began to be enforced, and became common practice, although wild game was still being taken by mountain people, and would be eaten by townspeople when the opportunity arose.
History of Japanese cuisine | Introduction
Within the archipelago, the vegetation was transformed by the end of the Ice Age. In southwestern Honshu, Shikoku, and Kyushu, broadleaf evergreen trees dominated the forests, whereas broadleaf deciduous trees and conifers were common in northeastern Honshu and southern Hokkaido. Many native tree species, such as beeches, buckeyes, chestnuts, and oaks produced edible nuts and acorns. These provided substantial sources of food for both humans and animals. In the northeast, the plentiful marine life carried south by the Oyashio Current, especially salmon, was another major food source. Settlements along both the Sea of Japan and the Pacific Ocean subsisted on immense amounts of shellfish, leaving distinctive middens (mounds of discarded shells and other refuse) that are now prized sources of information for archaeologists.
Jōmon period | Incipient and Initial Jōmon ()
In the United States, several kinds of roe are produced: salmon from the Pacific coast, shad and herring species such as the American shad and alewife, mullet, paddlefish, American bowfin, and some species of sturgeon. Shad, pike, and other roe sometimes are pan-fried with bacon. Spot prawn roe (hard to find) is also a delicacy from the North Pacific. Flounder roe, pan-fried and served with grits is popular on the Southeastern coast.
Roe | United States
Many countries have imported portions of Japanese cuisine. Some may adhere to the traditional preparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate of the local populace. In 1970s sushi travelled from Japan to Canada and the United States, it was modified to suit the American palate, and re-entered the Japanese market as "American Sushi". An example of this phenomenon is the California roll, which was created in North America in the 1970s, rose in popularity across the United States through the 1980s, and thus sparked Japanese food's – more precisely, sushi's – global popularity.
Japanese cuisine | Outside Japan
During the Muromachi period, another way of preparing sushi was developed, called "namanare". "Namanare" was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. During the Edo period, a third type of sushi was developed, "haya-zushi". "Haya-zushi" was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.
History of seafood | Japan
Common whitefish and especially vendace from the fresh water lakes in Finland are renowned for the excellent delicate taste of the roe. Roe is served as topping of toast or on blini with onion and smetana.
Roe | Finland
"Mentaiko", adapted from Korean "myeongnan-jeot", hence the name mentai["myeongtae" (명태,明太,pollack) + ko(알,子,baby or roe)], is common in Japan. It is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with onigiri, but is also enjoyed by itself with sake. A common variety is . It is a product of the Hakata ward of Fukuoka City. Milder version is called "tarako" (), Recently in Japan, mentaiko pasta has become common. Mentaiko is mixed with butter or mayonnaise and used as a sauce for spaghetti. Thin strips of Nori are often sprinkled on top.
Pollock roe | Japan
Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese curry and the ramen have been imported and popularized primarily in the form of instant food. Tonkatsu and tempura, which are derived from Western food, are now considered and marketed as uniquely Japanese, as well as the Japanese curry, which derived from the Indian curry.
Global cuisine | Japan
While the daughter happily eats the ramen, the mother is horrified, as she thinks back to the days when ramen was eaten exclusively to ward off hunger. The idea of eating it in prosperous times mortifies the mother, a theme that is found in poems and music from this period, which were recited on the radio. One such poem (translated from Japanese) went: "Eating nothing but ramen on a date. With an empty wallet, yesterday and today. The tryst was most disappointing."
Food in the Occupation of Japan | Food culture after the Occupation period
Through a long culinary past, the Japanese have developed sophisticated and refined cuisine. In more recent years, Japanese food has become fashionable and popular in the United States, Europe, and many other areas. Dishes such as sushi, tempura, noodles, and teriyaki are some of the foods that are commonly known. The Japanese diet consists principally of rice; fresh, lean seafood; and pickled or boiled vegetables. The healthy Japanese diet is often believed to be related to the longevity of Japanese people.
Culture of Japan | Cuisine
Eoran () is fish roe such as mullet- or croaker-roe that are soy sauce-marinated and semi-dried in the sun. It is considered delicacy in Korean cuisine.
Eoran | Introduction
Some delicacies are confined to a certain culture, such as fugu in Japan, bird's nest soup (made out of swiftlet nests) in China, and ant larvae (escamoles) in Mexico or refer to specific local products, such as porcino, venison or anchovy.
Delicacy | Introduction
One aspect of the fucha-ryōri practiced at the temple is the wealth of , one example being mock-eel, made from strained tofu, with nori seaweed used expertly to mimic the black skin. The secret ingredient used is grated "gobō" (burdock) roots. Dr. Masakazu Tada, Honorary Vice-President of the International Vegetarian Union for 25 years from 1960, stated that "Japan was vegetarian for 1,000 years". The taboo against eating meat was lifted in 1872 by the Meiji Emperor as part of an effort towards westernizing Japan. British journalist J. W. Robertson Scott reported in the 1920s that the society was still 90% vegetarian.
Japanese cuisine | Vegetarian
It is also dried to make stockfish; salted, dried, and made into "himono"; and cured in miso as "misozuke". It is the main ingredient of the fish sauce called "shottsuru". The egg masses are known as "burikko". In Korean the fish is called "dorumuk". The fish had also been used dried or in fish meal form as fertilizer, and shipped to agricultural areas at one time, into the 20th century.
Arctoscopus japonicus | Introduction
The average Japanese person eats curry at least once a week. The origins of curry, as well many other foreign imports such as "pan" or bread, are linked to the emergence of "yōshoku", or western cuisine. "Yōshoku" can be traced as far back as the late Muromachi period (1336–1573) during a culinary revolution called "namban ryori" (南蛮料理), which means “Southern barbarian cooking”, as it is rooted in European cuisine. This cuisine style was first seen in Nagasaki, which served as the point of contact between Europe and Japan at that point in time. Food items such as potatoes, corn, dairy products, as well as the hard candy "kompeito" (金平糖), spread during this time.
Japanese cuisine | Imported and adapted foods
The nuclear industry and government largess form the basis of the local economy. Main agricultural products include rice, sweet potatoes and Japanese radish. Main fishery products include whitebait, sardines, flounder and clams. Marine food processing includes salted and dried horse mackerel, smelt and sardines and boiled octopus.
Ōarai, Ibaraki | Economy
This cuisine became popular in the Meiji period, which is considered by many historians to be when Japan first opened itself to the outside world. Today, many of these imported items still hold a heavy presence in Japan.
Japanese cuisine | Imported and adapted foods
These shellfish are collectively called "ebi" in Japanese.
List of Japanese ingredients | Lobsters, shrimps, and prawns
This jellyfish is a popular item of food in China and other southern and eastern Asian countries. It can be eaten raw as a salad and has a crisp texture. Cooking jellyfish requires skill because it shrinks at temperatures above . It is normally preserved by treatment with solutions of alum and salt. The excess salt needs to be removed before cooking. Various jellyfish foods are available on the Chinese market including artificial jellyfish products made largely from sodium alginate.
Rhopilema esculentum | Use as food
It is considered to have a texture similar to an ark shell (known in Japanese as "akagai"). "Mirugai" is sometimes translated into English as "giant clam", and it is distinguished from "himejako" sushi, which is made from "Tridacna gigas".
Geoduck | Culinary uses
Other food sources meriting special mention include Sika deer, wild boar (with possible wild-pig management), wild plants such as yam-like tubers, and freshwater fish. Supported by the highly productive deciduous forests and an abundance of seafood, the population was concentrated in central and northern Honshu, but Jōmon sites range from Hokkaido to the Ryukyu Islands.
Jōmon period | Incipient and Initial Jōmon ()
sannakji—sashimi—sautéing—savoury (small dish)—seasoning—shark finning—siu mei—Slow Food—soup—soy—starvation—surimi—sushi—sustainability—sustainable food system
Index of sociology of food articles | S
He thought his business friend in Tokyo, Japan, might be able to help - Akiyoshi Kazama, the founder of Mitoku. In Japan, like other industrialized countries, many producers turned away from their traditional dietary roots in favor of mass-produced, highly processed foods with little of the integrity, flavor, or health promoting qualities of the original product. For example, just about all of Japan's important fermented foods, such as shoyu, tamari, miso, rice vinegar and mirin were being made by hurried, high temperature aging and contained highly processed ingredients. But Akiyoshi Kazama knew could find producers willing to meet Kushi's macrobiotic standards and was inspired by the idea of introducing Americans to the ancient culinary treasures of Japan.
Erewhon Market | History
The dish is most often made with fat meat, called . When whaling was popular in Japan, whale meat was cheap and easy to get, and the dish was eaten by the masses. Once commercial whaling ended, whale meat became more difficult to obtain, so pork or duck were frequently substituted in for whale.
Harihari-nabe | Introduction
Hanaya marinated the lean red meat in soy sauce. Then he served the sliced fish on vinegared rice balls that are large by today's standard. His sushi was totally different from today's "raw fish" stereotype. Hanaya's cookery was a departure from Japanese eating habits of the time. In the early years, a chef only made sushi part-time. Then, slowly, inexpensive sushi stands ("yatai"; やたい; 屋台) emerged. After the government outlawed these questionable food stands, sushi restaurants ("ryōtei"; りょうてい; 料亭) became mainstream. Today, relatively inexpensive conveyor belt sushi ("kaiten-zushi"; かいてんずし; 回転寿司) has become popular.
Hanaya Yohei | Introduction
are regional delicacies, and include: Although most Japanese eschew eating insects, in some regions, locust (inago, ) and bee larvae (hachinoko, ) are not uncommon dishes. The larvae of species of caddisflies and stoneflies (zaza-mushi, ), harvested from the Tenryū river as it flows through Ina, Nagano, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar. Japanese clawed salamander (Hakone Sanshōuo, "") is eaten as well in Hinoemata, Fukushima in early summer.
List of Japanese dishes | Chinmi ()
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) is generally credited as the inventor of today's Tokyo-style ("Edomae-zushi"; 江戸前寿司) "nigiri" sushi (hand-formed sushi) at the end of Japan's Edo period. Sushi at his time was made from freshly captured fish from the nearby Tokyo Bay. This ruled out many of today's popular materials such as salmon roe ("ikura"; イクラ). Even though Tokyo (とうきょう; 東京) is a coastal city, food safety was still a concern before the invention of refrigeration. To prevent spoilage, Hanaya either slightly cooked or marinated the fish in soy sauce or vinegar. It was quite reasonable for people to dislike the fatty belly meat of tuna because it would decompose very quickly.
Hanaya Yohei | Introduction
It grows widely throughout Japan and is foraged as a wild edible vegetable ("sansai"), though not in sufficient quantities to be included in statistics. They are called by such regional names as "tonkiba" (Yamagata), "itazuiko" (Nagano, Mie), "itazura" (Gifu, Toyama, Nara, Wakayama, Kagawa), "gonpachi" (Shizuoka, Nara, Mie, Wakayama), "sashi" (Akita, Yamagata), "jajappo" (Shimane, Tottori, Okayama), "sukanpo" (many areas). Young leaves and shoots, which look like asparagus, are used. They are extremely sour; the fibrous outer skin must be peeled, soaked in water for half a day raw or after parboiling, before being cooked. Places in Shikoku such as central parts of Kagawa Prefecture pickle the peeled young shoots by weighting them down in salt mixed with 10% nigari (magnesium chloride).
Reynoutria japonica | In Japan
This is a list of notable Japanese restaurants. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
List of Japanese restaurants | Introduction
Alaska pollock roe, generally referred to simply as "pollock roe", is a popular culinary ingredient in Japan, Korea, and Russia. In Korea, the roe is traditionally called "myeongnan" () and the salted roe is called "myeongnan-jeot" (). The roe was introduced to Japan after World War II, and is called "mentaiko" () in Japanese. The milder, less spicy version is called "tarako" () in Japanese. In Russia, Alaska pollock roe is sold as a canned product suspended in oil, which gives it a soft paste-like consistency.
Alaska pollock as food | Roe
Following the Jōmon period (14,000–300 BCE), Japanese society shifted from semi-sedentary hunter-gatherer lifestyle to an agricultural society. This was the period in which rice cultivation began, having been introduced by China around the third century BCE. Rice was commonly boiled plain and called "gohan" or "meshi", and, as cooked rice has since been the preferred staple of the meal, the terms are used as synonyms for the word "meal". Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate. During the Kofun period (300 to 538 AD), Chinese culture was introduced into Japan from Korea.
History of Japanese cuisine | Heian period (794 to 1185)
Generally speaking, traditional Japanese cuisine is prepared with little cooking oil. A major exception is the deep-frying of foods. This cooking method was introduced during the Edo period due to influence from Western (formerly called ) and Chinese cuisine, and became commonplace with the availability of cooking oil due to increased productivity. Dishes such as tempura, aburaage, and satsuma age are now part of established traditional Japanese cuisine. Words such as "tempura" or "hiryōzu" (synonymous with ganmodoki) are said to be of Portuguese origin. Also, certain rustic sorts of traditional Japanese foods such as kinpira, hijiki, and "kiriboshi" daikon usually involve stir-frying in oil before stewing in soy sauce.
Japanese cuisine | Cooking oil
Sashimi () is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include:
List of Japanese dishes | Sashimi ()
Jellyfish salad, a popular dish in some areas of Asia, may be prepared using cold marinated jellyfish that is thinly sliced. Some Asian airlines serve jellyfish salad as a part of their meals. Jellyfish sushi is consumed in Japan. In Thailand, a crunchy style of noodle is produced using jellyfish. The Japanese company Tango Jersey Dairy produces a vanilla and jellyfish ice cream, prepared using cubes of diced Nomura's jellyfish ("Echizen kurage" in Japanese) soaked in milk. It has been described as "slightly chewy." Following the 2009 Japanese Nomura's jellyfish bloom, students in Obama, Fukui designed a Nomura Jellyfish powder to be used to make caramel sweets as part of a NASA-designed food safety management system established in the school.
Jellyfish as food | Dishes
Treatises on ceremony, tax documents, and fiction allows one to make a list of food ingredients used, and basic preparation methods in the Heian period. However anything like recipes from the Middle Ages are a rare commodity in Japan or any country.
History of Japanese cuisine | Introduction
Japanese internal food production declined by approximately 26% in the last two years of the Pacific War when the government prioritized resources, such as fertilizers and tools, towards the war effort. Consequently, farmers had fewer materials with which to produce food. In many cases, these commodities were destroyed through warfare, further depleting these already limited resources. Okumura Ayao, a Japanese food scholar, recalls the food crisis' impact in rural areas. He said: From 1944 on, even in the countryside, the athletic grounds of local schools were converted into sweet potato fields. And we ate every part of the sweet potato plant, from the leaf to the tip of the root…For protein, we ate beetles, beetle larvae, and other insects that we found at the roots of the plants we picked, which we roasted or mashed.
Food in the Occupation of Japan | Background
Codfish roe and sardine roe are sold in olive oil. The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar). In the South of Portugal, the "ouriço do mar" (sea urchin) is highly appreciated. In the Sines area (Alentejo), a layer of dried pine needles is placed on the ground and, on top of it, a layer of sea urchins. This layer is topped with a second layer of dried pine needles. The pile is set on fire. The roe is removed from the cooked sea urchins and eaten.
Roe | Portugal
The meat of these land snails (in Filipino called Bayuku) are considered a delicacy in Philippines. The empty shells are used as salt containers, ashtrays and drinking vessels.
Ryssota ovum | Human culture
"Ebiko" - shrimp roe, sometimes translated as "shrimp flakes" - is used as one of the ingredients in the preparation of sushi.
Shrimp | As food
In contrast, sunset clams ("Asaphis violascens") and nerites ("Nerita undata") are usually processed residentially. Large clams were, therefore, underrepresented while small clams and nerites were overrepresented in the reconstructed diet.
Central place foraging | Ethnographic case study: shellfish in Torres Strait Islands
Also included are pouches of pickled vegetables (yellow radish, red cabbage, Takana pickles, pickled hari-hari, or bamboo shoots) or salad (potato salad or tuna salad) and instant soup (Miso, Egg Drop, Wakame seaweed, or mushroom).
Field ration | Japan
Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. Seafood and Japanese rice or noodles are traditional staple of Japanese cuisine, typically seasoned with a combination of dashi, soy sauce, mirin, vinegar, sugar, and salt. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Japanese curry, since its introduction to Japan from British India, is so widely consumed that it can be called a national dish.
Japan | Cuisine
In Japan "kayu" – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to invalids and the elderly. For similar reasons "kayu" is commonly the first solid food served to Japanese infants; it is used to help with the transition from liquids to normally cooked "plain" rice, the latter being a major part of the Japanese diet.
Congee | Japan
Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.
List of Japanese dishes | Imported and adapted foods
Ikizukuri , also known as "ikezukuri" , (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served.
Ikizukuri | Introduction
Cod and hake roe is commonly consumed throughout Spain in many different forms: sautéed, grilled, fried, marinated, pickled, boiled, with mayonnaise, or in salad. Tuna and ling dry brined roe is traditional in Andalusia and the Mediterranean coasts since antiquity. In all of the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Roe from the Mediterranean grey mullet, "Mugil cephalus", is a sustainable roe resembling sturgeon roe that is marketed from Spain to countries around the world.
Roe | Spain
Another preparation is the (slathered with sweet miso paste and broiled), which is eaten not only in Akita but also in the around Sakata, Yamagata. The fish is preserved in various ways, such as "nukazuke" (pickled in rice bran and salt), "himono" (as dried fish), as , (mirin-based flavored dried fish). It is also made into a preserved "narezushi"; in Akita the preserving medium consists of rice and koji ("Aspergillus oryzae" mold for brewing sake) but in Tottori Prefecture the "hatahata narezushi" is known locally as and uses "okara" (soy pulp).
Arctoscopus japonicus | Food ingredient
The garbage midden contained the remnants of various shellfish, bones of animals and fish and an extremely large number of Japanese horse chestnuts and walnuts, indicating the importance of these nuts in the Jōmon period diet. Of especial note were lacquerware items, both of decoration and for strengthening and preserving tools, which suggest systematic lacquer tool production activities.
Korekawa Site | Overview
The roe, or more properly the entire engorged uterus of the American shad—filled with ripening eggs, sautéed in clarified butter and garnished with parsley and a slice of lemon—is considered a great delicacy, and commands high prices when available.
Alosa | Culinary use
Cuttlefish are caught for food in the Mediterranean, East Asia, the English Channel, and elsewhere. In East Asia, dried, shredded cuttlefish is a popular snack food. In the Qing Dynasty manual of Chinese gastronomy, the "Suiyuan shidan", the roe of the cuttlefish is considered a difficult-to-prepare, but sought-after delicacy. Cuttlefish are quite popular in Europe. For example, in northeast Italy, they are used in "risotto al nero di seppia" (risotto with cuttlefish ink), also found in Croatia and Montenegro as "crni rižot" (black risotto). Catalan cuisine, especially that of the coastal regions, uses cuttlefish and squid ink in a variety of "tapas" and dishes such as "arròs negre".
Cuttlefish | As food
As domestic raw materials lost their price competitiveness following the liberalization of imports, food makers more often produced foodstuffs overseas, promoted tie-ups with overseas firms, and purchased overseas firms.
Manufacturing in Japan | Food
In Japanese tradition some dishes are strongly tied to a festival or event. These dishes include: In some regions, on every first and fifteenth day of the month,people eat a mixture of rice and azuki ("azuki meshi" (小豆飯); see Sekihan).
Japanese cuisine | Dishes for special occasions
Sushi () is a vinegared rice topped or mixed with various fresh ingredients, usually seafood or vegetables.
List of Japanese dishes | Sushi ()
"Tobiko" is used in the creation of many other Japanese dishes. Often, it is used as an ingredient in California rolls. Frequently, "masago" (capelin or smelt roe) is substituted for "tobiko", due to its similar appearance and flavor. The smaller size of the individual eggs is apparent to the experienced diner, however.
Tobiko | Introduction
In Japan, the shoots are called "tara-no-me" and are eaten in the spring. They are picked from the end of the branches and are fried in a tempura batter.
Aralia elata | Japan
In Russian, all types of fish roe are called "ikra" (икра), and there is no linguistic distinction between the English words "roe" and "caviar." Sturgeon roe, called "chyornaya ikra" (чёрная икра, "black caviar") is most prized. It is followed in prestige by salmon roe called "krasnaya ikra" (красная икра, "red caviar"), which is less expensive, but still considered a delicacy. Both types of roe are usually served lightly salted on buttered wheat bread, or as an accompaniment for blini, or used as an ingredient in various "haute cuisine" and festive dishes. More common roes, such as cod, Alaska pollock, and herring are everyday dishes.
Roe | Russia and ex-USSR countries
The milk meanwhile was chosen for its ability to quickly bolster underfed children.
Food in the Occupation of Japan | School lunches
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters, and mussels and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as around the world, especially in Asia.
Seafood | Introduction
Several sections of the Israeli cuisine include roe. In Modern Hebrew, roe is commonly referred to by its Russian name "ikra" (איקרה). When necessary, the color is also mentioned: white or pink, as appropriate. Israeli "white ikra" is commonly made of carp or herring eggs, while "red ikra" is made of flathead mullet eggs or, in rarer cases, salmon eggs. The term "caviar" is separate, and denotes only sturgeon eggs. Ikra is served as a starter dish, to be eaten with pita or similar breads, particularly in Arab restaurants. It can also be purchased in stores, in standard-sized plastic packages.
Roe | Israel
Bread (the word "pan" () is derived from the Portuguese ) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 16th century it has become common.
List of Japanese dishes | Bread ("pan", )
Eating wild game—as opposed to domesticated livestock—was tolerated; in particular, trapped hare was counted using the measure word , a term normally reserved for birds. In 1872 of the Meiji restoration, as part of the opening up of Japan to Western influence, Emperor Meiji lifted the ban on the consumption of red meat. The removal of the ban encountered resistance and in one notable response, ten monks attempted to break into the Imperial Palace. The monks asserted that due to foreign influence, large numbers of Japanese had begun eating meat and that this was "destroying the soul of the Japanese people." Several of the monks were killed during the break-in attempt, and the remainder were arrested.
Japanese cuisine | Meat consumption
All kinds of fish roe are widely eaten in Korean cuisine, including the popular sea urchin, salmon, herring, flying fish, cod, among others. Myeongran jeot (명란젓) refers to the jeotgal (salted fermented seafood) made with pollock roe seasoned with chili pepper powders. It is commonly consumed as banchan, small dish accompanied with cooked rice or ingredient for altang (알탕), a kind of jjigae (Korean stew). "Albap" is a bibimbap made with roe.
Roe | Korea
A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products. Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though there are low-sodium versions of these available.
Japanese cuisine | Traditional ingredients
They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called "ehō-maki" (, lit. happy direction rolls). By 2000 the custom had spread to all of Japan. Futomaki are often vegetarian, and may utilize strips of cucumber, "kampyō" gourd, "takenoko" bamboo shoots, or lotus root. Strips of "tamagoyaki" omelette, tiny fish roe, chopped tuna, and "oboro (food)" whitefish flakes are typical non-vegetarian fillings. Traditionally, the vinegared rice is lightly seasoned with salt and sugar.
Sushi | "Makizushi"
The Maori people and other New Zealanders eat sea urchin roe, called "kina". Kina is sold in fish shops, supermarkets, and alongside the road. Most commercial kina is imported from the Chatham Islands.
Roe | New Zealand
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
Seafood dishes | History
High-class Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries. These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).
Japanese cuisine | Italian