The salmon roe season is only few weeks a year even though you can find Ikura (marinated salmon roe) and it’s just now
Many of Ikura, especialy cheap ones, are frozened and the texture is different from fresh ones.
And if you have Home made one, you don’t want to have the pre-made one anymore since it’s so good!
I’m not a big fun of Ikura (salmon roe) usually, but love this Home-made one!
You don’t have any bad fishy flavor or the odd taste.
2 chunks of salmon roe with the skin, it’s called as Sujiko in Japanese (about 600g this time)
100cc soy sauce
5cm × 5cm piece of dried kelp
- Remove all the salmon roe from the skin in the warm water (about 40℃) gently. If the salmon roe is not fresh, you might break the pieces but usually it’s not happened.
- After you take out all the skin, remove all the small/ thin skin or veins from the salmon roe by rubbing with your finger gently.
You can change the water some times until the water became clear, and keep removing them until all of them are removed.
This process takes some time, but normally the bad fishy flavor comes from these skin or veins so it’s most important process.
When you finish it, drain the water then leave it in the fridge for 15-30mins. The color is a bit cloudy color first but it’s became clear red color after you let sit.
- Place all the ingredients and kelp in the clean container then marinate the salmon roe for overnight to 1 day.
If you marinate too long, it became salty.
So please drain the seasoning when it’s done.(I suggest you to taste 12-24hours. after you marinate)
We Japanese normally eat Ikura simply on the rice bowl, or sometimes as Sushi.
You can use it for pasta topping, salad topping, or as canape with cream cheese with Ikura.
How to make umeshu – Home made Umeshu (plum wine) recipe
How are you doing?
I just came back from vacation in Nice, and it was beautiful place…
Of course we took a cooking class as well and it’s always fun to learn different things :)!
Before I left, It was just plum season in Japan.
(only once a year the season is)
So I bought plums and made Plum wine and Plum juice!
Although it’s called plum “wine”, this beverage is actually a cordial or a liqueur.
Here is the Home-made Plum wine recipe..
-800g Rock sugar
-1.8L of Shochu
- Wash the jar and lid well, pour the boiled water to sterilize it.
Wash and wipe the plums with kitchen paper. Take off the stem end with a toothpick.
- Put a layer of plums in the jar, then a layer of rock sugar. (I made three layer)
- Pour te Shochu into the jar, put the lid and leave it in a cool, dark place. You can shake the jar sometimes to help things along. After 4-5 months, remove the plums (they would come floating up to the surface). After about 1 year, The umeshu is ready to drink. You can drink it after 6-7 months but I suggest you to drink after 1 year to let it mature.
You can drink it as your favorite way ( straight, mix with something) and I like to place some ice cubes and mix with water.
It takes a time for a while but the tastes is absolutely nice.
Do you know what is Ama zake?
It’s very sweet drink which we often drink it on New year’s day.
I often make it all around the year since it’s very tasty and good for your health!
There’re no sugra in it, natural sweetness from the rice and you’ll be amazed how sweet it is!
( you can get the pre made one from super market, too but most of them use sugar or something not proper ingredients for it)
Ama zake means sweet Sake, but it doesn’t include alcohol, Japanese kids also drink it as their snacks
3 cups of rice porridge
3 cups of Rice Koji
- Make rice porrige with 1 cup of rice and 5 cups of water.
- Place 3cups of rice porridge in a bowl then cool it down until it became 65degree C. ( very important)
Add 3 cups of Koji then mix well. Replace the mixture in the rice cooker then leave it for 6hours at least with lid open and place clothes on top to prevent dry.
Please don’t push “cook” button, push “keep warm” button. Then the Koji can frament in the warm environment
- After 6-7 hours, it became like this (thick liquid). then place in the pot and boil it for few minutes to stop framentation.
You can use it as many ways.
I often drink it deluted with hot water with ground ginger in winter.
Or I use this pase instead of sugra to make sweets
This time I used brown rice and brown rice Koji, but people usually use white rice and white rice Koji.