Recently, I have learned that Ikura is not just simply harvested from inside a salmon, placed atop a bed of rice and surrounded by a sheet of seaweed. The Ikura goes through a rather intricate and unique process to make the orangey color pop and the texture much more succulent. Each individual piece of Ikura is soaked in Japanese soy sauce and rice wine vinegar to extricate the pungent fishy odor that encompasses these mini spherical jewels.
No comments:
Post a Comment