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Kazunoko (Herring Roe) and Komochi Kombu (Herring Roe on Kelp) Sushi

Kazunoko/Komochi Kombu/Herring Roe/Herring Roe on Kelp

Fish Roe

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Order Clupeiformes, Family Clupeidae, Genus Clupea

Kazunoko refers to herring roe or ovaries that have been salt-cured or dried, while komochi kombu is kelp onto which herring have deposited their eggs. Domestic herring stocks have drastically declined, so most processed kazunoko and komochi kombu products are now imported.

Both kazunoko and komochi kombu are processed products made from herring eggs or ovaries. Kazunoko is made by extracting the eggs or ovaries from female herring and salt-curing or drying them, resulting in a narrow, elongated shape about 10 cm long with rows of yellow eggs.

Komochi kombu is salt-cured kelp onto which herring have deposited their eggs. Rather than relying on natural spawning, the primary fishing method involves herding herring carrying eggs toward kelp that has been suspended in the water. It is used in komochi kombu sushi and osechi (New Year's cuisine), but since domestic production is very limited, it is mainly imported from Canada. The rich herring roe flavor combined with the umami of kelp makes it a luxurious sushi topping.

Herring inhabit cold waters worldwide, including around Japan. While once an affordable fish, domestic herring from Hokkaido and other areas has now drastically declined. Fresh herring is still available, but the vast majority of processed products such as kazunoko, komochi kombu, and migaki (dried) herring are imported from Canada, Russia, China, Scotland, and Alaska. At conveyor belt sushi restaurants, reconstituted loose roe from Atlantic herring or processed capelin roe is often used.

Texture and Umami Vary by Origin

Herring can be broadly divided into Pacific and Atlantic varieties. Atlantic herring typically spawn on rocky surfaces, so their eggs have weaker adhesion and the resulting kazunoko is softer. Pacific herring, on the other hand, spawn on kelp and other surfaces, giving their eggs stronger adhesion.

Even within the Pacific, herring from colder regions such as Russia tend to be fattier, making the roe easier to separate and softer in texture. Kazunoko from the waters near Hokkaido has a good balance of fat and umami with a crisp, crunchy texture and is considered the finest, though it is very expensive.
Komochi Kombu Sushi Komochi Kombu Sushi

Herring Roe Sushi Overseas?

Have you heard of the "komochi nishin" (herring with roe) sushi commonly seen overseas?
This is different from actual komochi nishin (herring carrying eggs in its belly) or komochi kombu sushi. It is made by coloring and flavoring capelin roe, then attaching it to vinegar-cured herring. The roe is usually yellow, though green and red versions also exist.

With no fishy smell, the sweet-sour flavor of vinegar-cured herring and the eye-catching colorful roe appeal to foreigners, making this a very common sight at sushi restaurants overseas, particularly in Southeast Asia.

Herring roe sushi commonly seen overseas

Have you heard of the "komochi nishin" (herring with roe) sushi commonly seen overseas?
This is different from actual komochi nishin (herring carrying eggs in its belly) or komochi kombu sushi. It is made by coloring and flavoring capelin roe, then attaching it to vinegar-cured herring. The roe is usually yellow, though green and red versions also exist.

With no fishy smell, the sweet-sour flavor of vinegar-cured herring and the eye-catching colorful roe appeal to foreigners, making this a very common sight at sushi restaurants overseas, particularly in Southeast Asia.

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