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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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LorraineAugustine
@lorraineaugustin
😋 😋
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