北海道·海鮮
Soy Sauce Marinated Salmon Roe (Ikura)
When you take a bite, the pearls burst in your mouth, releasing an intense umami flavor soaked in soy sauce. Placed atop freshly cooked rice, it becomes a feast in itself—a true jewel of the sea representing Hokkaido. The name "Ikura" is said to derive from a Russian word referring to fish roe. It is believed that the Russian-style method of eating was introduced to Japan during the Taisho era, beginning when the Sakhalin Fisheries Experiment Station developed prototypes for salt-preserved products with a long shelf life. In households, soy sauce marination has been more commonly prepared than simple salting. In autumn, one can see many families marinating their pride-and-joy batches in special homemade sauces. When the season for autumn salmon arrives, this is a dish that brightly colors the dining tables of Hokkaido.
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