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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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Karo K
@serendipity
Reading back on my cast and realizing I made an insane amount of grammatical errors 😭 404 brain not found due to sleep deprivation
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Bryce
@btayengco
sounds like a dream come true for u 😅
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Joseph Maggio
@giuseppe
A labor of love 🙌 Looks great, what is one of your favorite ways to enjoy ikura?
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christin
@christin
Yay!! Yes it’s a lot of work 😅 esp dealing with endless floating membrane bits eh
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chie lilybell
@chielilybell.eth
Excellent! It takes a little more work, but you can eat a lot of delicious ikura for cheap!
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frdysk.framedl.eth
@fufuprophet.eth
I wanna see the process!
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