Comments on: Sake Kasu Zanmai: Sujiko (Salmon Roe Sac) Kasuzuke

By: Steve

Steve — Mon, 26 Sep 2011 04:21:35 +0000

Made it for over 30 years and have it down to an awesome process. If you’re going to freeze to store just the eggs, sprinkle some table salt over it first. You can also rinse it with salt in a bowl to avoid a whitish sticky film on them. Mix a half cup of coarse sea salt(we call it Hawaiian salt being from there), cup of brown sugar, 1 pound of sake kasu, 1/4 cup of sake to a smooth texture. Place 2 egg sacks in clean cloth and wrap to keep the mixture out but let’s the flavor in. Put some of the mixture in the bottom of a plastic bowl(has a cover) then place the wrapped eggs into this and the more level it is across the bowl the better for topping it off with the rest of the mixture. Now I like to pour another 1/4 cup sake over this .. a little more might suit your taste because it makes me “happy”. Keep refrigerated and in about 3 weeks to over a year you’ll be very happy. You could also use the mixture again..drain any excess liquid first. Once more, top it with sake.
hope you enjoy it.

By: sophia

sophia — Tue, 27 Oct 2009 02:57:50 +0000

Looks absolutely wonderful. As a child, I remember eating sujiko- which my mother cut into square-shaped pieces. I just had some ikura today which was homemade by a friend, with the membrane attached to it- a very different experience from what I remember sujiko to be. Hence, I had to google it- and came across your site.

By: diva

diva — Sat, 28 Mar 2009 20:51:59 +0000

oh this looks so interesting. i would love to have some of this cause i just love salmon roe and all sorts of fish roe and caviar. nice!