The identity of the black egg is ...
At a business supermarket where imported ingredients from all over the world are gathered, "caviar" is really 198 yen !? I found an interesting product that can be used for studying food culture (?), So I would like to introduce it.
This is a bottle of Swedish "Capelin caviar". As far as the raw material notation is concerned, it looks like salted black-colored capelin eggs. In Japan, "caviar" generally refers to sturgeon eggs, which are a high-class ingredient, but in Europe it is often used as a general term for fish eggs.
Reference: Caviar tube bought in Norway. The contents were cod roe
The capelin caviar grains are very small and about the size of a tobiko. If you eat it as it is, it has a moderate saltiness that is close to the taste and tobiko, but you do not feel any habit or fishy smell. The texture that pops bubble wrap is fun!
In short, the egg of a child-bearing shishamo
It goes well with cheese and salmon, and you can enjoy a little extravagant feeling by using it like caviar, such as putting it on hors d'oeuvre or topping it on pasta. There is no doubt that the place will be lively if you act casually. It's as cheap as 198 yen (excluding tax) with 100g (3.53oz), so why don't you feel free to try it?
Hors d'oeuvre transforms into luxury
It's cheap so you can use it more and more