Content
@
0 reply
0 recast
0 reaction
Karo K
@serendipity
I bought Nama Sujiko, an entire freshly harvested salmon roe that’s still in its sac. I love Ikura, I’ve been eating it by the fistfuls since a kid, how difficult could it be to prepare? Turns out, it’s actually a lot of work, very labor intensive, and requires extreme amount of patience and effort This pic is of the first small batch of Ikura I made to test the process and I’m so proud of myself! I learned that all Ikura I’ve been consuming has been marinated to give it that glossy look I’m used to seeing at sushi restaurants The process reminds me kinda of baking - lots of prep work and waiting Now I have an extra level of appreciation for one of my favorite childhood foods 🥰
6 replies
10 recasts
39 reactions
Bryce
@btayengco
sounds like a dream come true for u 😅
1 reply
0 recast
2 reactions
Karo K
@serendipity
I have a newfound appreciation for it but whether I will continue to want to buy a whole ENORMOUS sack of fish roe and marinate it myself is yet to be determined
0 reply
0 recast
1 reaction
