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Salmon Ikura Making


When you see glittery red eggs you must know directly that it’s Salmon Roe. But this little egg was called differently around the world from Caviar, Red Caviar, Salmon Caviar, Salmon Roe but in Japan we call it Ikura (イクラ)

Ikura Don or Ikura Rice bowl & Ikura Sushi are 2 most popular menu but have you ever wonder how’s Ikura be prepared.

Let me introduce you to another interesting & interactive activity of Shibetsu-cho “Salmon Ikura Making Workshop” Japanese Cooking mama will let you experience making ikura from filleting Salmon until soaking into Shoyu.

If you love eating Ikura and want to feel Japanese Culture by participating in this workshop, just go for it!


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Info. & Direction
Opening Hour:Only available during Septermbet - October | 9:00 onward
Duration:About 1 hr. 30 min.
Max. Acceptable:1-20 people/workshop
Location:Somewhere in Shibetsu-town
Access:To be announced
Website:N/A
Ticket Info.:7,000 Yen/Person (If has 1 person in the workshop, it will cost 9,000 Yen/Person)

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Ikura Recipe

sujiko-salmon-egg-sack-ikura-shibetsu-unseen-japan

How to make salmon caviar tasty. Let me start from the top so you can easily enjoy making Ikura.

  1. You need to make marinade from mixing Soy sauce, Cooking Sake & Mirin together and boil it wait it until it’s cool down.
  2. Break the fresh Sujiko Sack (Ikura in Egg’s bag) to get each roe. So bring wire netting that’s called Kanaami (金網) and slowly push Sujiko against the net.
  3. Wash salmon roe in the Saline Solution (Salt Water) and drain for 3 times.
  4. Drain the water.
  5. Souk Ikura in the marinade.

How to prepare Ikura?


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  • Fresh Sujiko (salmon eggs) : 1 Sack
  • Saline Solution with 3% of Salt (ex; 3g of Salt in 100g of Water)
  • Soy sauce : 1cup (200cc)
  • Cooking Sake : 1/2cup (100cc)
  • Mirin (Rice Wine) : just a little bit

FAQ about Salmon Roe

What is Ikura? What is salmon roe?

Ikura-or-salmon-roe-of-shibetsu-hokkaido-unseen-japan

Ikura is the roe of salmon or salmon's egg. At first, it was wrapped by the ovarian membrane which is Egg's Sack. Its color could be from dark orange to red. It is one of the most popular ingredients of Japanese Cuisine. To preserved the roe, instead of heating it but we use salt or marinade (mainly soy sauce) to keep the roe longer.

Is Caviar as same as Ikura?

top-view-of-salmon-caviar-or-red-caviar-in-shibetsu-hokkaido-unseen-japan

It depends on the country. Caviar is called as a roe of many kinds of fish such as sturgeon, steelhead, trout also salmon. But in Japan, when we say Caviar, Japanese will think about Black Caviar of Sturgeon. They won’t think about Salmon Caviar because they always called Ikura. To conclude; Worldwide, Ikura is a part of caviar, but caviar is not only Ikura.

Can you cook caviar?

the-girl-holding-bowl-that-full-of-ikura

I would say yes, you can cook if you want to, but normally we eat it as it is. Put on the top of rice or creamy spaghetti, eat with seaweed, or make it as sushi.

How to prepare salmon roe?

pouring-marinade-into-to-preserve-salmon-caviar

First of all, you need break the hundreds of roe into the container, then preserve it with brine that is the combination of soy sauce, sake, & mirin. Also, in some country might use borax to cure it as well. This is the how to make Ikura, if you really interested in it just read article above, or join Shibetsu Workshop

What does salmon roe taste like?

a-guy-divided-the-ikura-don-to-the-girl

It actually depends on person’s taste. Personally, I feel it’s little mild, little salty, little oily, little fishy. I do like it. But different places, give a different taste. Shibetsu’s Ikura is quite big and fresh, so it has dominated flavor, tasty and get along with rice.

What to do with salmon roe?

ikura-donburi-shibetsu-unseen-japan

Ikura is one of the most important ingredients of Japanese food. Most Japanese menu that Ikura is a hero are Ikura Donburi (イクラ丼), Ikura Gunkan Maki (イクラ軍艦巻き), Ikura Temaki (いくら手巻き) & so on. 1 ounce of Salmon roe has 6 grams of Protein which it’s good for children’s brain development.

How long does salmon roe last?

ikura-preserved-with-soy-sauce-shoyu-marination-process-shibetsu-unseen-japan 

I would say it will last maximum 2-3 days, if you don’t preserve them. But keep in mind, the sooner you preserve the better quality is still there. But if fresh Ikura got preserved process and directly put in the fridge it will last around 1 week, but if you put directly to freezer if will last long for 6 months.

Anyway, I hope you got some ideas about how to make Salmon Ikura, and if you really want to know more about Salmon Roe, or the red caviar that is your favourited, just don’t forget to visit Shibetsu-cho in East Hokkaido!


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Potato Mochi Yaki


If you get bored with normal Japanese mochi, let me introduce you to Shibetsu town's traditional mochi, the Potato Mochi Yaki「ジャガイモ餅焼き

Yakimochi (モ餅焼き)

We most of the time familiar with red bean paste Japanese mochi. But actually, there's another interesting way to make mochi, it is "Yakimochi". The process is quite same things, just change from the steaming part to grill. So let's do something Unseen & Different!

How to make Japanese Potato Mochi Yaki?

Shibetsu offers you join the Potato Mochi Yaki Workshop. Basically, Shibetsu will prepare the Potato Mochi Recipes for you from Potatoes, Flours, Butter, Oil, and Cheeses. Also, our Instructor will hand to hand to teach you from

  1. Peeling & Boiling the potatoes.
  2. Mashing Potato by using Usu & Kine. Usu is Japanese Morta and Kine is Pestle that looks like Big Hammer. During mashing, you should add some flour to make potatoes dried and easily mixed together.
  3. Separated into 4-5 pieces. & Molding the potatoes to an oval shape.
  4. Add cheese into the center of Molded Potatoes.
  5. Heat the pan, put the butter then grill the Potatoes.
  6. Flip the potatoes to make it perfectly both side grilled.
  7. Pour Shoyu (Soy Sauce) Then ready to eat this Delicious Potato Mochi Yaki!

This is an overall thing you will learn during the workshop, so if you interested in making Potato Mochi Yaki, just come to East Hokkaido, Shibetsu Town here!

INFO. & DIRECTION
Opening Hour:9:30-12:00 & 13:30-16:00
Duration:About 2 hr. 30 min.
Max. Acceptable:2-20 people/workshop
Location:Somewhere in the town
Access:To be announced
Website:N/A
Ticket Info.:3,500 Yen/Person
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Sakebushi Factory


What is Sakebushi (鮭節)? Sakebushi is Smoked Salmon Flake. Think about...Katsuobushi, the fish flake that you sprinkle over Okonomiyaki or Yakisoba. But as East Hokkaido is the land of Salmon Harvesting especially Shibetsu Town, so the Shiretoko Shibetsu Maruwa Foods (知床標津マルワ食品) started to use Salmon to create Smoked Salmon Flake as well.

To make Sakebushi, we won't use Salmon from the ocean because these salmons better go for Sashimi or Sushi so they use River Salmon that has white skin in order to make it. The process of making this Sakebushi is called Biyama-tsukuri (手火山造り) or Volcano Construction Process. Basically, the objective is to make Salmon Dried. The factory didn't burn it with direct fire but they use smoke to control the evaporation.

It takes around 5 months to finish the process. Salmon need to be smoked by smoke 12 times, it's 1 times per 2 weeks. Why? to make salmon dried slowly and still keeps it's tasty. Tamura Masanori, the owner of Shiretoko Shibetsu Maruwa Foods said, to evaporate, salmon need to have sometimes to rest, that's why we don't burn salmon until it dry at once, if not it will be burnt salmon, not dried salmon.

If you interested to visit the salmon factory, please let us know!

INFO. & DIRECTION
Opening Hour:N/A
Access:15 Min. drive from Shibetsu Town Office
Ticket Info.:N/A
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Shibetsu Salmon Unloading


Salmon Fish Market, one of the main pier where Tons of Salmon are all year unloaded at the dock of Shibetsu Fishing Harbour, East Hokkaido. Trust me, Salmon here is one of the best in Japan. Why? You can see how fresh it is & how delicious of Japanese restaurant around Shibetsu.

Shibetsu is not only distributing Salmon to Tokyo but all over the countries. Because of this, it makes Shibetsu is the real Salmon City.

Early morning, the boats sail 12 km far from the port to catch Salmons. Come back around 6 AM to unload & divide Salmons to 12 buckets based on Kinds, Size & Gender. Open to tourist only in Autumn.

INFO. & DIRECTION
Opening Hour:4:30~
Access:8 Min. drive from Shibetsu Town Office
Website:-
Ticket Info.:¥1,000
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