When is Ikura Shoyuzuke available at Sashimi DC in Washington DC?
Ikura Shoyuzuke is a seasonal item made in-house at Sashimi DC, typically available in autumn when salmon roe is at peak quality. It's prepared by hand — roe separated from the skein, rinsed, then cured in sake, mirin, and soy sauce. Available by weight at the storefront at Rice Market, 1608 14th St NW, Washington DC.
Ikura Shoyuzuke — Ready Saturday
This week's Ikura Shoyuzuke (イクラ醤油漬け) will be ready and available from Saturday morning. Available at the storefront only, priced by weight — we don't fix a price per box because the roe sizes vary and weight-based pricing is fairer. Come in and we'll show you what's there.
Hokkaido Uni is available for online delivery orders this week. Reserve through the shop to guarantee your box — walk-in availability on Uni is never certain.
A note on the shipment schedule: Monday was a public holiday in Japan, which delayed this week's delivery by one day. Everything arrived Tuesday and is fresh. Looking ahead: next week's Bluefin Tuna will arrive Thursday rather than Wednesday due to a logistics adjustment, and other fish will arrive Wednesday as usual.
White Salmon — Back in Limited Quantity
Fujisan White Salmon from Shizuoka is back this week in limited quantity. As noted when it first appeared, this is a smaller, more delicate salmon than the Sasshu Salmon from Kagoshima — clean and subtle where Sasshu is bold and defined. Available at the storefront, priced by weight.
Knife Sharpening — We're Doing It Again
A reminder for those who may not know: we sharpen knives at the storefront. Bring yours in — Japanese or Western, any style — and we'll put an edge back on it while you wait. The process takes about five minutes to set up (the sharpening stones need to soak) and a few minutes to sharpen. No appointment needed, no charge.
A sharp knife is not a luxury for sashimi preparation — it is a prerequisite. A dull blade crushes the fish cells as it cuts, releasing water and destroying the texture that makes fresh fish worth buying in the first place. If you've been slicing our fish with a knife that drags rather than glides, this is the fix. We also carry a small selection of Japanese knives at the counter if you're ready to upgrade.
Wine & Fish Pairing — New Date: November 18
Given the instant sellout of the October 20th events, we have added a new Wine & Fish Pairing date: Monday, November 18, with sessions at 6:00 PM and 7:30 PM, twelve seats each. Tickets are available at Rice Market's Ticketleap page.
Update: the November 18th tickets sold out within thirty minutes of release. We take the message — there will be more. We are planning additional sessions in December and will give as much advance notice as possible before the next release.
On knife sharpening: The test is simple — lay the blade flat on your thumbnail at a shallow angle and push gently. A sharp knife catches immediately. A dull one slides. If it slides, bring it in. The difference in your sashimi will be immediate and obvious.