The World-Wide Sushi Restaurant Reference
Kazunoko. Herring roe: Salty like other roe, individually the size of tobiko rather than ikura, and yellow. Unlike other these other roe, the eggs clump together in a single unit, with a crisp texture.
- ``Just wanted to say that the German, Austrian and definitely Dutch listings could well include the important point that there already is a home-grown Sushimi, widely available, called herring! As sole member of the triple-f club, or Fresh Fish Freaks, I could not survive without the excellence of the fresh fish purveyed on countles dutch stalls, and the very excellent NordSee chain of restaurants. ¶ The above phenomenon is doubly wonderful in the weeks and months immediately following the fresh North Sea catch. I don't have the precise date to hand, but it's the day that the first dutch boat races back to port to send the first barrel to the Queen of the Netherlands. ¶ I would be hard put to choose between a fresh herring and onion breadroll, or a juicy selection of sushi! ¶ Of the sort called `green'; matjes; raw. Not readily available in UK except via Jewish caterers, who supply the demand of the largely ex-German Jewish community.''
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