【Reading】すじこ

【English Name】Sujiko (Salted Salmon Roe Skein)

Sujiko is a seafood product in which the ovary of salmonid fish is handled with the egg membrane intact, without damaging it. Whereas ikura (bara-ko) consists of grains loosened one by one, sujiko is marinated while still connected in clusters by the egg membrane—this very point is the essential difference that distinguishes the two.

As a production method, salt-curing is the most widely common, and soy-sauce-marinated and sake-lees-marinated preparations also have many fans. Every method is a processing premised on raw consumption, and it is rarely served cooked.

Following the basic preparation steps in order: first, blood is carefully removed using salt water of about 2% concentration, and a pre-treatment of soaking in saturated brine for about 30 minutes is performed. Next, it is wrapped in cloth, plastic wrap is applied over it, a weight is placed on top to apply pressure, and it is slowly matured in a chiller for 5 to 7 days.

In sushi, it holds a standard position as a neta for gunkan-maki. Because the grains are densely packed together, a rich, chewy texture is produced that is distinct from ikura. Its flavor, with saltiness and umami concentrated at high density, has an outstandingly good compatibility with the vinegared rice.

Note that the unprocessed state is collectively called "nama-sujiko," and depending on the production area or regional custom, it is sometimes affectionately called "harako."