Tarako (Salted Pollack Roe)
Tarako has been eaten for a long time in Japan. The taste of roe is intense and concentrated, especially when it is salted. A popular Japanese way of preparing Tarako is to make it into a rice ball (onigiri). A nice variation for this product is Tarako or Mentaiko Pasta. By heating the roe, the small eggs stick to the pasta, creating a special crossover between European pasta and the authentic Japanese flavour. This product is supplied by Kaisen. Read their story here.
Information
Weight: 100-120 grams
Ingredients: Pollack Roe (Theragra chalcogramma), salt, tolehalose/spice (E621, 350, 640, 327, 339 ii, 635), sweetener (E420 ii), antioxidant (E301, 300), colour (E124, 110, 127)
Area of Catch: Wild caught in the Pacific Ocean
Country of origin: Fukuoka, Japan
Allergens: Fish
* Keep in the freezer (-18 ℃)
