Japanese Seasonal Fish: Sake/Shake/Salmon
Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!
Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!
Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.
Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.
It also makes for some splendid colourful creation on a plate of sushi!
As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.
Have you ever tasted Sake Gohan/Salmon Rice?
Slightly smoked the Japanese way, It is extensively used in the making of bentoes!