Herring with Roe (Komochi Nishin)

What is herring with roe?

In Japanese, herring with roe is called Komochi Nishin (小持ち鰈) or Kazunoko Nishin (数の子鰈). Beyond being a tasty and nutritious dish, Japanese herring is also a symbol of abundance and fulfilment in Japanese food culture, especially during the traditional New Year, much like banh chung on the Vietnamese Tet table.

Japanese herring is made from thin herring fillets on top, combined with a layer of crunchy flying fish roe pressed firmly underneath, forming a single, appealing seamless block.

The herring is lightly cured by marinating in vinegar, delivering a characteristic rich, nutty flavour that blends with the crunchy pop of the roe when eaten.

Frozen herring with roe comes in 3 different flavours

• Yellow herring - natural original flavour
• Red herring - pickled pink ginger flavour
• Green herring - wasabi flavour

Yellow herring with roe (Original flavour)

The yellow colour comes from the natural sheen of rich flying fish roe, with no added colouring seasonings. This is considered the most original version, fully retaining the natural, pure flavour of the fish and roe, and suits the taste of most diners.

In Japanese culture, yellow also symbolises sincerity and warmth. That is why yellow herring often appears in traditional meals as an expression of sincerity and affection at family gatherings or New Year celebrations.

Red herring with roe (Pink pickled ginger Gari flavour)

Aiming to give the dish an attractive colour while keeping it safe for health, the Japanese skilfully use pickled pink ginger to give the flying fish roe a natural red colour. As a result, the herring with roe not only has an eye-catching red colour but also a gentle aroma and a mild, warming spiciness, ideal for enjoying on chilly days.

Green herring with roe (Wasabi flavour)

The green colour is created by marinating the flying fish roe with Wasabi - Japanese mustard. The green roe layer not only looks fresh but also balances the richness of the fish, creating a harmonious, pleasant overall dish.

When eating it, diners will experience a unique combination of richness and the characteristic pungent heat of wasabi, mixed with a slight sourness and gentle sweetness.

In Japanese culture, green symbolises freshness and smooth progress. Green herring is often eaten in summer as a way to ease the heat, and also carries the hope for a smooth, prosperous life.

Like many East Asian countries, the Japanese regard red as a symbol of luck and peace. That is why red herring with roe is often the preferred choice for festivals, longevity celebrations and weddings, as a message of good wishes to family and friends.

Nutritional value of herring with roe

Supports essential body functions: Herring provides plenty of vitamin B12, which maintains nervous system health and brain function. Vitamin B12 also works with folic acid to produce red blood cells, supporting blood formation and more efficient metabolism.