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Jan 18, 2026

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This presentation showcases fascinating images from my 1998 visit to Japan, focusing on the intricate processing of Japanese herring roe, or kazunoko. It highlights various stages, including salting tanks, draining brine, and sorting by color. You'll see workers expertly grading, trimming, and packaging the roe, as well as the appealing gift packs prepared for sale. The presentation also features finished products at wholesale markets and retail stores, including seasoned and packaged roe. Join me in discovering this unique aspect of Japanese culinary culture!

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