Ikurabowl

-About the recipe-

Ikura don is deeply related to Japanese food culture. This dish is a type of rice bowl that is a type of Japanese cuisine, and is a typical dish that uses salmon roe, a seafood ingredient.

Japan is surrounded by the ocean and uses abundant seafood. Salmon roe are fish eggs and are distinctive for their bright red color. In Japan, there are many dishes that use fish eggs, including salmon roe, and they are a popular part of Japanese cuisine.

For ikura don, raw sujiko (salmon roe eggs) are soaked in salt water and cooked. This step is an important step in adjusting the amount of salt and bringing out the flavor and texture. By soaking the salmon roe in salt water, the salty flavor permeates through and brings out the flavor of the salmon roe itself.

In addition, salmon roe bowl is served with plenty of salmon roe on top of rice. Rice and salmon roe go extremely well together, and dishes that combine rice and seafood are common in Japanese food culture. Donburi (donburi) is a style of rice with toppings arranged around it, and is one of the most popular dishes in Japanese food culture.

Moreover, Ikura Don also plays an important role as a Japanese hospitality dish. Salmon roe is also known as a luxury ingredient and is sometimes served on special occasions as a luxury ingredient. For this reason, salmon roe bowl is sometimes served on special occasions and celebratory occasions, making it a valuable dish when entertaining important guests.