Japanese cuisine has long captured the hearts of Taiwanese diners, and among its many delicacies, fish roe holds a special place. Beyond its irresistible taste, fish roe is also packed with nutrients. According to On Food and Cooking, fish roe is highly concentrated in fats, amino acids, and nucleic acids—because every egg contains all the nutrients needed to develop into a whole fish. In fact, roe often provides more nutrition than fish meat itself.
But with so many types of roe, each with a unique name and origin, it’s easy to get confused. Here’s a breakdown of the most common kinds of fish roe in Japanese cuisine, with Japanese names, features, and popular uses, so you can order like a pro on your next trip to Japan.
Tarako 鱈魚卵（たらこ）
Tarako refers to salted cod roe, made specifically from Alaskan pollock. It appears pale beige to pink and is usually encased in its membrane. In Japan, it’s a classic breakfast topping for rice or used in tarako pasta.
Mentaiko 明太子（めんたいこ）
Mentaiko is essentially spicy tarako—pollock roe marinated with chili peppers and seasonings. Known as karashi mentaiko (spicy cod roe), it’s a popular ingredient in rice balls, ochazuke (tea over rice), or pasta. Some versions use mixed roe (like capelin eggs) to lower costs, which gives them a grainier texture.
Tobiko 飛魚卵（とびこ）
Tobiko, or flying fish roe, measures about 0.5 to 0.8 mm. Naturally pale yellow, it’s often colored with squid ink (black), yuzu (yellow), beetroot (red), or wasabi (green). With its crunchy texture and smoky-sweet flavor, it’s commonly used in sushi rolls, gunkan maki, or as a garnish in cucumber or avocado cups.
Masago 柳葉魚卵（まさご）
Masago comes from capelin and is frequently mistaken for tobiko. Its eggs are smaller, less crunchy, and slightly bitter. Because tobiko is more expensive, masago is often used as a substitute in sushi, sometimes even labeled as shrimp roe in Taiwan or used in budget sushi chains in Japan.
Kazunoko 鯡魚卵（数の子）
Kazunoko, or herring roe, is golden or pink and has a firm, crunchy bite. Typically salted, the eggs cluster together and are eaten as sashimi or sushi toppings.
Ikura 鮭魚卵（いくら）
Ikura, or salmon roe, is large, bright orange, and bursts with a rich, briny-sweet juice when eaten. It’s usually marinated in soy sauce or broth, and is also used as an affordable alternative to caviar, especially in Russian cuisine with blini and sour cream.
Sujiko 生筋子（すじこ）
Sujiko is also salmon roe, but kept within its natural membrane and marinated whole. Its color ranges from bright red to dark crimson, with a sweeter, richer flavor than ikura. Some prefer sujiko’s intensity, while others enjoy scraping the roe out for different preparations.
Summary
- Cod roe:Tarako (plain) and Mentaiko (spicy).
- Tobiko vs. Masago:Tobiko is larger and crunchier, Masago smaller with a hint of bitterness.
- Kazunoko:Firm and crunchy herring roe.
- Salmon roe:Ikura (loose eggs) vs. Sujiko (membrane-bound clusters).
Next time you enjoy Japanese cuisine, you’ll be able to distinguish each type of roe with confidence—and maybe even earn the title of “fish roe expert”!