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Karo K
@serendipity
I bought Nama Sujiko, an entire freshly harvested salmon roe thatās still in its sac. I love Ikura, Iāve been eating it by the fistfuls since a kid, how difficult could it be to prepare? Turns out, itās 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 Iām so proud of myself! I learned that all Ikura Iāve been consuming has been marinated to give it that glossy look Iām 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 š„°
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Joseph Maggio
@giuseppe
A labor of love š Looks great, what is one of your favorite ways to enjoy ikura?
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Karo K
@serendipity
Over rice with Uni and topped with some seaweed! What about you?
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