| Ikura, or salmon roe, always tastes delicious topped off with a raw quail egg yoke. Ikura can be ordered by itself but I highly recommend the quail egg to offset the sharp saltiness of the roe. The creamy egg yoke absorbs the salt and adds a mild layer of flavor, especially when the individual roe pop open during chewing. As they pop open, they release more heavenly, salty and oceanic flavor; nothing tastes quite like it. |  Ikura with quail egg at Seadog Sushi. |
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2 Comments
11/2/2018 05:32:00 pm
Culinary class has never been this difficult. As an aspiring chef, I have to learn the ropes of what makes a great meal. I do not know when, but ever since I can remember, I have always wanted to be a chef on deck. For me to achieve that dream, I have to be able to learn and prepare a number of dishes. However, as I have said, with the emergence of new dishes, it has become really hard to be able to cook everything.
Vanessa M Shinmoto
11/4/2018 11:52:39 am
Way to go for following your dreams and going to culinary school to become a chef. I agree that it must hard to be able to cook everything, especially with the foodie trend of using nontraditional ingredients that do not always work together. I say focus on learning what you can but stick to mastering basics once you become a chef. Good luck! Leave a Reply. |
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Artist and writer with a passion for sushi. Archives
January 2017
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