Sujiko
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Read for freeSujiko is salmon roe served inside the sac.
Sujiko roe is one of the most popular types of fish eggs in Japan. It is often used as an ingredient in sushi and sashimi, and is also a common topping for rice dishes. Sujiko roe has a slightly sweet taste and a crunchy texture.
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How do you clean Sujiko?
To clean the sac from the eggs, place the sujiko in warm water, so it loosens. Carefully remove the eggs from their sac so as not to break them, and rinse them with cold water.
How do you eat Sujiko?
Sujiko can be enjoyed as is, or on top of rice dishes. It also goes well with sake or wine.
What are some of the benefits of eating Sujiko?
Fish eggs are a good source of protein and omega-3 fatty acids. They are also said to have many health benefits, such as reducing inflammation and helping to improve brain function.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
