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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 🥰
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frdysk.framedl.eth
@frdysk
I wanna see the process!
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Karo K
@serendipity
Hmm I’m not sure if people will enjoy seeing the membrane getting washed out and taken out tiny piece by piece! it might make Ikura less appealing for the viewers 😭 do you think you’d mind?
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