Pickles and Salmon Roe

In summer when watermelon is in season, it is a good idea to save the hard rind and save them for pickling.

Pickled watermelon rinds

Anytime during the year, one can pickle vegetables that are available in the market. It takes only a day to savor the pickles below and about a week to enjoy it, if kept in the refrigerator. 

Mixed Vegetable Pickles

Shoyu-zuke Sujiko

In autumn, salmon come back home to Hokkaido to spawn from their long journey across the Pacific Ocean. One could even see signs saying, "Come back, Salmon! " at that time of the year. I guess the sign should say, "Come back, Salmon! We want your eggs!". Just kidding.

Though there is usually an abundance of salmon sold in the market, not many people buy those that are called "hotchare"- a Hokkaido dialect meaning 'exhausted salmon' - exhausted from the long journey, going up the rivers to spawn their eggs, and tired from escaping salmon traps! Their meat is no longer soft,  nor are they worth buying...kind of sad... but those that were caught with eggs in them are of course considered priceless. Salmon roe is quite costly,  even here in Hokkaido.

Preparing and marinating salmon roe in Japanese sake and soy sauce is a kind of "chore" but one that I always do because I and my family love it. Best over hot steamy rice, topped with "nori"(dried seaweed)! Keeps for a week in the fridge and for months if frozen.

Fresh Salmon Roe marinated in Soy Sauce and Japanese Sake
(Shoyu-zuke Sujiko)

( First drafted in 2015)