What is Ikura Shoyuzuke and how is it made?
Ikura Shoyuzuke (イクラ醤油漬け) is salmon roe cured in a marinade of sake, mirin, and soy sauce. The roe is separated from the skein by hand, rinsed in warm salt water, then left to absorb the marinade for hours. The result: glossy, jewel-like pearls with savory-sweet brine and a clean pop. Available seasonally at Sashimi DC, 1608 14th St NW, Washington DC.
Ikura and Uni This Week
Two highlights this week: Ikura Shoyuzuke (イクラ醤油漬け) and Hokkaido Uni. Ikura will be ready and available from Friday, priced by weight at the storefront. Uni is available online for local delivery orders — reserve through the shop before coming in, as quantities are limited.
Ikura Shoyuzuke is salmon roe cured in a marinade of sake, mirin, and soy sauce. Making it properly takes time — the roe is separated from the skein by hand, rinsed in warm salt water, and then left to absorb the marinade for several hours. The result is glossy, jewel-like pearls with a savory-sweet brine and a clean pop on the palate. It is one of the simplest and most satisfying things to eat over warm Japanese rice — the heat of the rice against the cold roe, with nothing else needed.
Green Yuzu — Seasonal Window at Rice Market
A seasonal find worth acting on quickly: Rice Market is now carrying green Yuzu — the unripe autumn harvest, available only for a matter of weeks before it either ripens to yellow or disappears from supply entirely. Green Yuzu has a sharper, more herbal fragrance than the ripe yellow fruit: less sweet, more aromatic, with a bitterness in the peel that makes it ideal for Yuzu-Kosho and citrus-forward preparations.
If you want to make your own Yuzu-Pon (柚子ポン酢) or Yuzu-Kosho (柚子胡椒) at home, this is the ingredient and this is the window. Yuzu-Kosho requires green Yuzu peel, green chili, and salt — fermented for several days. The homemade version is markedly better than anything commercial. Ask at the Rice Market counter for the Yuzu while it's there.
Wine & Fish Pairing — Sold Out Instantly
The first public Wine & Fish Pairing event at Rice Market sold out within minutes of tickets being released — three sessions on October 20th, all gone. We genuinely did not anticipate the demand moving that quickly. Thank you to everyone who secured a seat and everyone who tried.
We will be scheduling more sessions. The format — pairing our sashimi-grade fish directly with wine, exploring which cuts work with red and orange wine rather than defaulting to white — is clearly something people want to explore. Follow @keita_sashimi_dc and Rice Market's channels for the next release. We will give as much advance notice as we can.
Ikura at home: Serve cold Ikura over warm rice in a bowl — the contrast in temperature is the whole point. A small amount of soy sauce on the side, or none at all if the Shoyuzuke marinade is already well-seasoned. Nori on top if you have it. This is one of the great simple meals.