List of Japanese Ingredients - Animal Sources - Aquatic Creatures - Roe

Roe

• salmon roe (ikura)
• herring roe (kazunoko)
• mullet roe (karasumi) - similar to botargo
• pollock roe (tarako)
• capelin roe (masago)
• flying fish roe (tobiko)
• crustacean eggs

(livers)

• ankimo, or monkfish liver.
• kawahagi(ja) (Thread-sail filefish) and abalone livers are used as is, or as kimo-ae, i.e., blended with the fish flesh or other ingredients as a type of aemono.
• squid and katsuo (skipjack) livers and guts, used to make shiokara.