Simmered Sea Bream Roe and Green Peas

Japanese people like fish roes, e.g. Tarako of codfish, Ikura of salmon, Kazunoko of Pacific herring, and Tobiko of Flying fish. Today I introduce you roe of sea bream.

Today I have been to “Nishiki ichiba” food market of Kyoto.
It is also known as ”Kyoto’s Kitchen”, which was established more than 400 years ago. Today, it is home to about 130 shops, which tightly line its 400 meters of stone pavement.

"Nishiki" Japanese food street in Kyoto
At one of fish shop : various seasonal seafood are sold there, “Awabi(abalone)”, “Aka-gai (Scapharca broughtonii)”, “Shira-ko (soft roe of codfish)”, “Tai-no-ko (roe of sea bream)”, and “Tokobushi (Sulculus diversicolor supertexta)”.

 

Tai no ko, Sea bream roe

I’ve bought Tai-no-ko, sea bream roe.
Sea bream is very popular as spring fish, egg-bearing in this season.  So sea bream is also called “Sakura-dai”, literally “cherry blossom sea bream”. 🌸🌸🌸

  1. Cook Tai-no-ko in boiling soy-sauce based dashi broth (dashi, soy sauce, sake and mirin).
  2. Add green peas and simmer for 10 minutes.

 

Tai no ko, Sea bream roe
Simmered Sea Bream Roe and Green Peas
Simmered Sea Bream Roe and Green Peas

This dish make me feel that spring has come and also I remember my childhood, grand mother’s cooking.

Itadakimasu!

Simmered Sea Bream Roe and Green Peas

・Tai-no-ko
is roe of Tai sea bream. 鯛の子(たいのこ) literally “child of sea bream”
Endo / Endo-Mame
is a grean pea (Pisum sativum).  豌豆(えんどう) / 豌豆豆(えんどうまめ) The derivation of its name is uncertain.