Japanese Dishes from the Sea

3 Fish Roes

supervised by Fish Consumption Promotion Centre, Japan Fisheries Association

text and photos by Hideki Abe

Fish and seafood have always been central to the traditional Japanese diet, and this series looks at how fish and seafood has been processed and consumed over time. The first edition in the series focuses on dried seafood, including fish roe products, known as gyoran. Various roes, including cod and salmon, feature in a wide range of dishes, including as sushi toppings or marinated in spices and eaten over rice. Each book looks at the history and culture behind these products, as well as the practical ways the fish are caught and processed.

29 x 24cm cm, 40 pages, Full-colour photographs
First published March 2024