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Herring roe on kelp (Komochikobu)

【Nigiri sushi: Gyoran】
The thick layer of seaweed on which herring have laid their eggs is called Herring roe on kelp (Komochikonbu). The rich flavor of the Herring roe (Kazunoko) is added to the mild sweetness of the kelp, resulting in an indescribable taste. With only a very small catch of herring in Japan, it is fair to say that domestically produced Herring roe on kelp is a mirage. Both Herring roe and Herring roe on kelp have been used as sushi toppings since long ago.