Wednesday, March 14, 2012

IkuraJon is heading to Japan

Photo taken from:

   I have always wanted to go to Japan ever since I picked up my first piece of Ikura. The culture, food and people caught my eye when I was very young and I planned on traveling to Japan when I turned 18. So this April, I am finally embarking on my journey to Tokyo and several other places in search of Ikura! Upon my research, I found a fascinating website, which talks all about the traditions and rules of Japanese sushi conveyor belt restaurants (Sushi-Ya restaurants). The customs inside a Sushi-Ya are very unique from those in a typical American sushi restaurants, such as positioning your hands on the counter and ordering directly from the chef. This article depicts about one hundred photos of different types of sushi being ferried along a tabletop conveyor belt. The anticipation is ridiculous. I am so eager to immerse myself in Japanese culture, customs and most importantly, Ikura!

Friday, March 9, 2012

Ikura 2 days in a row!!

Yet again, another night filled with Ikura! There is no better way to spend a Friday night than to eat three pieces of Ikura from a local sushi restaurant called Fatty Fish in Glen Cove, NY. This Ikura was on the sweeter side, but just as delicious as any other Ikura that I have tasted! 

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Thursday, March 8, 2012

Thursday Night's Dinner!!

There's nothing like a great piece of Ikura for dinner. Tonight I went to Kotobuki in Roslyn, NY, and the Ikura there has a very distinct taste. It tastes a bit like soy sauce as well as sake; a very interesting and delicious marinade. 

- Posted using BlogPress from my iPhone

Wednesday, March 7, 2012

Ikura Preperation!!

          Here's a link to a step by step procedure on how to prepare Ikura. From the moment it comes out of the Sujiko (egg sac) to when it's ready to serve, this website shows you ways to clean and marinate Ikura! I highly recommend checking this out and trying it yourself.