Herring roe on kelp nigiri

Herring roe on kelp (Komochikonbu)

【Nigiri sushi: Gyoran】
“Komochikonbu” is made from a thick layer of herring roe attached to seaweed. It is typically salt-cured.

The desalted komochikonbu is often soaked in dashi soy sauce or a similar seasoning to infuse it with flavor, then formed into nigiri sushi and wrapped in nori before being served. With just one bite, you can enjoy the characteristic popping texture of the herring roe. The rich umami of the herring roe, combined with the subtle sweetness of the seaweed, creates an indescribably unique flavor.

Because herring catches in Japan are extremely low, domestically produced komochikonbu is so rare that it could almost be called a “phantom” ingredient. Most komochikonbu served at sushi restaurants is sourced from Alaska or Canada.

(Revision date: September 9, 2026)