Delicious Kazunoko (Herring Roe) for Osechi

Delicious Kazunoko (Herring Roe) for Osechi

Kazunoko is a must for Osechi (traditional Japanese New Year's feast). The key is to marinate it with kombu to give it plenty of umami flavor.

Ingredients: A versatile and easy-to-make amount

Kazunoko (salted herring roe)
10 15-cm pieces
A ・・・ Water
3 cups (600 ml)
A ・・・Kombu (thinly sliced)
5x40 cm
A ・・・Usukuchi soy sauce
6 tablespoons
A ・・・Mirin, sake
3 tablespoons each
A ・・・Sugar
1 teaspoon
Bonito flakes
1 generous handful


1. Soak the kazunoko in plenty of water to remove the excess salt. Change the water 3 times over the course of 1/2 a day. After removing the excess salt, remove the white membranes.
2. Bring the A ingredients to a boil.
3. Add a generous handful of bonito flakes, then turn off the heat after 2 minutes and cool.
4. After it cools, remove the bonito flakes.
5. Blot the kazunoko dry, then marinate them in the sauce. They taste best after 1/2 a day of marinating.

Story Behind this Recipe

I always make a ton of my favorite kazunoko every year.