Sujiko

Sujiko refers to the eggs attached to the ovaries of fish, especially the ovaries of salmon and trout. In Japanese food culture, sujiko is known as a luxurious ingredient and also as an ingredient with high nutritional value.

The appeal of sujiko lies in its chewy texture and flavor that spreads in your mouth. The bright orange color also makes it a very attractive color for dishes. Sujiko goes perfectly with soy sauce and wasabi, and can be enjoyed as an accompaniment to alcohol or rice.

Sujiko is also rich in vitamins and minerals, especially omega-3 fatty acids, and is said to be good for health and beauty. In particular, unsaturated fatty acids such as DHA and EPA are said to be effective in preventing heart disease and maintaining brain health.

However, sujiko is an expensive ingredient, so it may be difficult to eat it on a daily basis. However, by enjoying this luxurious ingredient on special occasions and celebratory occasions, your everyday meals will become even richer.