It is like a white child, it is like an egg yolk, and it has a soy taste that is by far the best among fish eggs. The texture is torotoro.
Because the salty air of seawater is just right, it tastes even without soy sauce.
Some people may think it looks glossy, but it's so good that it's a waste not to eat. I think that the person who likes the fish egg including the ikura can go.
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