PURPOSE: To produce fish eggs pickled in 'MISO' (paste made of fermented soybean, used for preparing soup) with sustained color unique to the fish eggs and permeated taste of the MISO, by sandwiching fish eggs dipped in salt water and drained with MISO and allowing the sandwiched fish eggs so as to prevent the admission of air.

CONSTITUTION: Fish eggs, e.g. salmon, trout, herring, etc., are washed with salt water and dipped in salt water for a desired time, e.g. about 10W30min, and then drained for a desired time, e.g. about 40W60min. 'MISO' (paste made of fermented soybean, used for preparing soup) is spread to a suitable thickness, e.g. about 1cm, and a tin fabric is laid thereon. The drained fish eggs are then placed on the fabric and MISO is spread to a suitable thickness through the thin fabric thereon. The fish eggs sandwiched between the MISO are subsequently allowed to stand so as to prevent the admission of air for a desired time, e.g. about 15W26hr, and pickled in the MISO. The fish eggs are then taken into a basket cell, etc., refrigerated and allowed to stand for a desired time, e.g. ≥48hr.