Sujiko (salmon roe still in sac)

[peter_nyc]

I'm all set to attempt my own ikura but I don't know where to find the sujiko, or salmon roe still in its sac. Tonight I scoured the fish sections of JAS Mart on St. Marks and Sunrise Mart to no avail. Do they usually stock it?

If not, does anybody know where I should look? How about Mitsuwa in Edgewater, NJ?

[AmyDaniel]

Here's the thread in the Japan forum from where the inquiry originated, and as one can see, I'm interested in finding sujiko also!

[jogoode]

Here's the thread in the Japan forum from where the inquiry originated, and as one can see, I'm interested in finding sujiko also!

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Some fish stores take requests. Try speaking to a manager at Wild Edibles or Fish Tales, in Brooklyn.

[peter_nyc]

Some fish stores take requests. Try speaking to a manager at Wild Edibles or Fish Tales, in Brooklyn.

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I called both, no luck on either front. Still sujiko-less.

[peter_nyc]

Today I asked the sushi chefs at my local sushi restaurant if they knew where I could score some sujiko. They laughed because they assumed I wanted to eat it whole, still in the sac. After some failed attempts to communicate my true intentions across a pretty severe language barrier I continued with my meal in silence, ashamed and frustrated.

[Hiroyuki]

Today I asked the sushi chefs at my local sushi restaurant if they knew where I could score some sujiko.  They laughed because they assumed I wanted to eat it whole, still in the sac.  After some failed attempts to communicate my true intentions across a pretty severe language barrier I continued with my meal in silence, ashamed and frustrated. 

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Print out the following and show it them:

筋子がどこで手に入るか知っていますか？

筋子からイクラを作りたいんです。

(Do you know where I can get sujiko?

I want to make ikura from sujiko.)

[AmyDaniel]

Print out the following and show it them:

筋子がどこで手に入るか知っていますか？

筋子からイクラを作りたいんです。

(Do you know where I can get sujiko?

I want to make ikura from sujiko.)

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Hiroyuki, thank you! I'm going to print this out as well!

[torakris]

I would also make sure to specify that you want it raw (nama) as the word sujiko can also be used to refer to already seasoned sacs. It is a product similar to ikura but it is seasoned and eaten with the sac intact.

I really doubt these guys are making their own ikura, I would try a fishmonger. The season is quite short over here, so you might have to wait until next year...

生筋子がどこで手に入るか知っていますか？

筋子からイクラを作りたいんです。

I changed the first word on this to specify nama-sujiko.

[Hiroyuki]

I happened to have a digital camera with me when I went shopping today, so I took photos of different types of sujiko.

Here's a photo of matured sujiko:

The label says nama sake sujiko (raw salmon sujiko). You need to get matured sujiko like this to make ikura. These particular packs come with a packet of liquid for overnight pickling.

And a photo of premature sujiko:

The label simply says sujiko.

[raji]

Umaso!!!!

Am I crazy or have I regularly seen ikura in the fish sections of Sunrise Mart and Mitsuwa?

[peter_nyc]

Here's a photo of matured sujiko:

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That is a thing of beauty.