Salmon roe (ikura) for sushi is prepared by soaking them in soy sauce and Japanese rice wine (sake). The process helps in removing the strong fishy flavor and makes the texture of the roe smoother and lighter. Each individual roe remains…
Archives for January 2011
Tuna, is that really tuna?
Tuna and Butterfish sashimi This is the color of tuna I’m used to eating, a hint of pink to red. I would have preferred it pink marbling with white (fat) though. I cannot be sure if this is…