Japanese crab roe (flying fish roe)

Crab roe is a common ingredient in Japanese cuisine. The most commonly eaten eggs on the market are the eggs of spring fish. It is a nutrient-rich food, which contains a large amount of protein, calcium, phosphorus, iron, vitamins and riboflavin. It is also rich in cholesterol and is a good supplement and growth agent for the human brain and bone marrow. Japanese crab roe tastes mostly smoky or salty, with a hint of sweetness and a crisp texture.