What is tarako in sushi?鱈子
This time, I looked into the various names and seasons for sushi tarako.
How to call tarako
【tarako】cod roe タラコ 鱈子
Cod roe, as the name suggests, is the name of a food made from processed cod ovaries. When you think of cod, many people think of cod, but in the case of cod roe, the ovaries of pollock (Alaska pollack) are often used. Cod roe has the nickname “red diamond” because of its beautiful appearance. Before it was called cod roe, it was simply called cod roe (taranoko), but that was abbreviated and changed to cod roe (tarako). In the Hokuetsu region of Japan, it is called momigiko, and in Fukuoka Prefecture, a local dish using cod roe is famous, called karashi mentaiko.
The peak season for tarako
The season of cod roe varies depending on its ecology. More details below.
Tarako: The season is said to be from November to January. Cod roe is a processed product made from pollack eggs, and since the fishing season for walleye pollack is from November to January, cod roe is also in season during this period. However, much of the cod roe eaten in Japan is imported, meaning it is frozen overseas and then processed into cod roe in Japan. Therefore, it can be said that there is no seasonal season for imported cod roe as it can be sold all year round.
Particularly popular is cod roe from Kojohama in Hokkaido, and here you will find information on when cod roe is in season, when it is best, a seasonal calendar, and where it is produced. The season for cod roe from Kojohama in Hokkaido is from November to January, the same as regular cod roe. In particular, December is the time when you can enjoy it most deliciously.
