When you eat Japanese food, in addition to the wide variety of sashimi, there are also various types of sushi. There are so many different types of sushi that it's hard to see what you're looking at. The first time you eat Japanese food, you may be puzzled by the names of these sushi, but as you eat, you make a mental note of which sushi is good and which sushi is a minefield. Among the many sushi, one very unique type of sushi that has managed to suck in a wave of fans is crab sushi.

Unlike regular sashimi sushi, crab sushi doesn't have soft raw fish meat, but rather small grains that are crunchy to chew on, making it such a unique texture that people are attracted to it. And when it's called crab roe sushi, you'd think it's crab roe. Isn't crab roe just crab roe? You've never seen raw crab roe, but you've eaten crab roe when it's cooked, right? When we eat hairy crabs, we mainly eat its full of crab paste. And something like crab paste isn't cheap, and while sushi is expensive, the price of crab sushi and crab yolk don't seem to be equivalent.

And, the roe also looks like this, so it's hard not to wonder: what's on the crab roe sushi, is it crab roe or fish roe? In fact, those small particles on crab roe sushi are indeed fish roe. The reason why it is called crab roe sushi is just a mistranslation that occurred when it was introduced to China, but it still passed such a name down. This kind of thing happens often in cultural transmission of different languages.

Crab roe sushi uses fish roe instead of crab roe? Isn't caviar expensive? Actually, those expensive caviar refers to sturgeon eggs. Sturgeon eggs are so expensive because of their good quality and scarcity. And there are many other productive fish in the ocean, which are cheap and productive in their own right, and their eggs are not as expensive as sturgeon eggs.

Often, it is the eggs of flying fish that are used to make crab sushi. And nowadays, takarasu, which are abundant in roe, are also used instead. As its name suggests, takarasu is a fish that produces a lot of eggs. Adult takarasu are small, so the roe is also small, but there is a lot of it. The crunchy-tasting turbot roe is inexpensive in large quantities, and it's just right for crab sushi.

Tarpon roe is yellow, so why do we eat crab roe sushi in red, black, and green? It's actually the merchants who change the color of the roe with food coloring to make it look better.