August 15, 2013

Japanify: Egg-On-Egg Pasta

by Yoko Kumano

One of my favorite things to find at the fish counter is sujiko (fish roe). Its appearance is fleeting so I end up getting pounds of it to take advantage of the situation. I swear I could never get bored of ikura. It might possibly be one of my favorite foods, ever! For every half pound […]

December 19, 2012

Uni + Ikura Custard

by Kayoko Akabori

Chilled ikura and uni chawanmushi (steamed egg custard) at Sushi Kuni restaurant. *Photo by Johnny Lopes 

April 17, 2012

Great UM Noodletown: Ikura Spaghetti

by Kayoko Akabori

Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg? Well, one night, she invited me over for dinner and she made ikura spaghetti!!! What a gluttonous noodle feast in a bowl. The al dente pasta had been lightly sauteed with garlic and tossed with […]

March 8, 2012

Japanify: Ikuradon (Ode to Hokkaido)

by Yoko Kumano

There was an egg festival in my bowl of rice the other day. I placed a raw egg yolk on a mound of ikura (salmon roe) on top of my steaming hot bowl of rice. The orange hues are sexy and appetizing, glimmering in my bowl. No matter how many times I have ikuradon (ikura […]

March 3, 2011

Japanify: Ikura Shoyu Zuke (Marinated Salmon Roe)

by Yoko Kumano

Go to any sushi restaurant in Japan and notice that “ikura” or salmon roe, is either written in katakana or hiragana. I was curious as to why it was often written in katakana–the alphabet designated to loanwords. I asked the master at Sushi Danran about this curiosity. He told me that “ikura” イクラ comes from […]