Tarako

Tarako is the salted or cured roe sacs of the cod, a staple ingredient in Japanese cuisine. The term tarako distinguishes this preparation from mentaiko, which is roe that has been marinated with chili and other seasonings. Tarako roe is typically orange to reddish in color and comes in various forms, including whole sacs in brine or oil and ready-to-use paste.

In cooking, tarako is used in a variety of ways. It is commonly served as a filling for onigiri (rice balls) or as a topping for sushi and pasta. Tarako may be grilled, broiled, or lightly warmed to enhance its flavor, and it is sometimes mixed with butter or mayonnaise for modern or fusion dishes. While tarako is usually mild in flavor, mentaiko offers a spicier, more assertive profile.

Tarako has several related variations. Fresh tarako is less common than the salted or cured form found in markets, where the brining process concentrates a savory, briny taste. Mentaiko, a related product from other East Asian waters, is marinated with chili peppers and other seasonings, resulting in a bright red, spicy character.

Nutrition and storage: tarako is a good source of high-quality protein and omega-3 fatty acids, but curing methods can yield high sodium content. It should be refrigerated and consumed within the shelf life indicated on packaging. Once opened, tarako is best kept refrigerated and used promptly; freezing can alter texture.