Uni Sushi: Taste, Grades, and How Chefs Judge Sea Urchin
Uni is the edible gonad of sea urchin, prized for its creamy texture, natural sweetness, and umami. Learn about common types, processing, and sushi uses.
Gunkan Sushi
Tobiko, Masago, and Ikura: How Japanese Fish Roe Differ
Tobiko is flying fish roe known for its bright color and crunchy pop. Learn how it tastes, how it differs from masago and ikura, and how it is used in sushi.
Ikura Sushi: Salmon Roe, Season, and Soy Curing
Ikura is Japanese salmon or trout roe known for its glossy appearance, savory flavor, and delicate pop. Learn how it differs from sujiko and how it is used in gunkan sushi, temaki, and rice bowls.