Tarako
O Tarako (鱈子), na culinária do Japão, é um prato de ovas salgadas, normalmente feito a partir do peixe Juliana, do Alaska,[1] embora tara (鱈) na verdade signifique bacalhau em japonês.
O tarako é servido de diversas formas:
- Puro (normalmente no café-da-manhã)[2]
- Como um recheio de onigiri
- Como um molho de massas (normalmente com nori)
Tradicionalmente, o tarako era tingido de vermelho, mas preocupações recentes com a segurança do uso do corante alimentar eliminaram quase que completamente este costume.[2] Em Kyushu, o tarako é normalmente servido com flocos de pimenta chili.
Ver também
Referências
- ↑ Hui, Yiu H. (2006). «Caviar and Fish Roe». Handbook of Food Science, Technology, and Engineering. [S.l.]: CRC Press. pp. 161–12. ISBN 0-8493-9849-5
- ↑ a b Ashkenazi, Michael; Jacob, Jeanne (2003). «Major Foods and Ingredients». Food Culture in Japan. [S.l.]: Greenwood Publishing Group. pp. 58–9. ISBN 0-313-32438-7
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