Saturday, July 23, 2011

Ikura in Sag Harbor, NY

My Ikura journey brings me to Sag Harbor, a town just west of Montauk. Tonight, I ate at Sen, a well known Japanese restaurant, situated right on the main street. What I enjoyed the most about this Ikura, is that they label where it comes from. Finally, a restaurant that carries and uses Ikura from this country!

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Sunday, July 17, 2011

Ikura in Hamptons Magazine

Featured by Elegant Affairs in Hamptons Magazine, Ikura serves as a representation of something lavish and appealing. It's vivid color stops every reader as they gaze into the center of each piece of bright orange Ikura.

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Sunday, July 10, 2011

Same shape and texture, but not Ikura.

This pairing of small black and red tobiko (flying fish roe) may resemble minute pieces of Ikura, but sadly it is not. Tobiko are smaller than a piece of Ikura, but are larger than Masago (capelin roe). Tobiko come in a variety of colors with sizes ranging from 0.5mm to 0.8mm.

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Saturday, July 9, 2011

Even children of celebrities enjoy Ikura!!

As mentioned in People magazine, Chris Meloni's daughter, age 10, enjoys Ikura! Just like me, she craves succulent Ikura at a young age!

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Thursday, July 7, 2011

My Montauk Ikura Adventure

       Salty fishermen, the world's freshest fish, the memorable lighthouse with its faded red and white colored paint, and remarkable surfing conditions are a few of the many characteristics that describe Montauk, NY. As I roll down the window of my car, cruising down Old Montauk Highway, a salty and refreshing aroma begins to rush in through my freckled nose. The undulating is a sight like no other in the entire world. My Ikura journey has brought me to the Westlake Chowder House, which has been a seafood staple for decades. As I am seated I immediately scan my eyes down the menu to find the succulent orange spherical Ikura. I order myself a mouthwatering piece of Ikura accompanied by a spicy salmon roll and a shrimp tempura roll all plated with vast amounts of tasty sauces. I take my first bite out of the Ikura roll and immediately feel the sensational pop! pop! pop! of each individual sphere. This Ikura has a distinct salty and vinegary taste because it has been marinated in soy sauce, sake and rice wine vinegar created by Sushi Chef Steve Chen. The texture of this Ikura is rather unique, partially due to the duration of time these pieces of Ikura spend bathing in this marinade. Yet again, Ikura proves it self to be so succulent, versatile and delicious, this time in Montauk, NY.