Salmon roe is oishii – now freshly marinated with some shoyu and a tad of water – the eggs sparkle and crush between your teeth – popping fresh. Now imagine the next time you try salmon roe in Paris at Hediard, or at Caviar Kaspia! You won’t find the eggs so uniform, perfectly round and without wrinkles so freshness is key to this egg. Think about it and look next time you order roe of any kind and think consistency. The last thing in enjoying salmon roe in sushi is; the seaweed must crackle when you bite it and so between the two (roe) and the seaweed you have teeth music.
Categories: Sushi Styles