Sujiko 筋子

Sujiko is salmon (or trout) roe salted (or marinated in soy sauce) in one mass while still wrapped in the ovarian membrane. Separated into individual eggs it becomes ikura; left connected within the membrane like strings (suji), it is called sujiko — the two are treated as different things. Ikura is usually made from mature roe with large, plump eggs, whereas sujiko uses still-immature eggs taken while in the membrane.

In Hokkaido and the Tohoku region it is a traditional dish, cured in each household and long loved as a companion to rice.

In the mouth it has a richness quite different from the popping of ikura — dense, sticky and smooth — letting you enjoy the saltiness and the sweet, full flavour of the roe. Delicious as a sushi topping, it is also superb as a side with drinks.

Origin: Hokkaido, the Tohoku region and others Season: Autumn