Tag Archives: Charcuterie

Playing Swedes

It’s gravlax time of course!  This batch was highly praised by the memsahib, and the regulars at my local izakaya.  Raw salmon was bought at Costco.

Faggot time!

Highly economical, highly delicious English-recipe faggots.

I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket).  They still came out very delicious.

Will there ever be enough sausage?

Odd question; there is never enough sausage.  Not a euphemism, of course.

For the Grinder…

Mazzafegati!  According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!

Jurassic breakfast

Courtesy of Mr. S., a gift from Hokkaido!

Addicted to ikura making!

It is not that bad an addiction to have.  I managed to take a photo using the memsahib’s digital SLR camera so it came out looking nicer than my usual pics.  The great taste is the same, though, no matter what camera you use!

Ikura time

Now is the season for nama-sujiko (raw salmon roe) and my local supermarket was selling it, so I bought some.  I am always amazed living here in Japan at the quality of fresh seafood you can obtain just from a regular neighbourhood store, without having to go to an expensive fancy fishmonger or department store.  The salmon roe was no exception and I gloated over my purchase.

I turned them into ikura, one of my favourite sushi toppings and general delicious things.  It is much more economical than buying it ready made, you can control the amount of salt that goes in (and leave out the artificial preservatives) and the ikura freezes well so you can store it too.  I followed the recipe of the amazing Donachys who as well as being skilled cooks, anglers, sailors and travellers are skilled curers of salmon eggs into ikura.

The eggs go whitish-yellow when you wash them in warm water and you have to get rid of the membranes surrounding the eggs.  Once they are clean and separated then the eggs can be salted down and they are basically ready to eat.  The only thing I did different to the Donachys’ recipe is I swapped half of the salt for soy sauce, to make shoyu-zuke ikura. The ikura turned out quite delicious – of course.  Thank you Barbra & Jack Donachy!