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Fancying myself as a bit of pseudo connoisseur of Japanese cuisine, I dipped into the menu of my local takeaway with the eager eyes of a teenager looking through a shower room peep-hole and decided to order myself a couple of the more interestingly named items.

One of them was called 'ikura'. I have never heard of this dish before and I don't know what it means, but I thought I'd give it a shot. Anyhow, pictured below is what I received. It is still sitting in the fridge as I write. Would you eat this abomination and what in the blue moon is it? I am afraid to go to bed tonight in case it crawls out of the fridge and eats me.

(http://hishinaka.jp/images/nama-ikura4.jpg)

Ikura in Japanese = Glazed Foxes Poop.

Snoops, Hampstead heath and poncey Japanese food....are you sure you aren't gay??

That looks more like a trendy ornament than a meal.

Ikura (いくら) - Salmon roe. Large reddish-orange individual spheres. Since salmon eggs are also used as bait, first-time sushi eaters who have experienced fishing may be taken aback when served Ikura. It is a loan word from the Russian, "ikra" (caviar).

masarap-delicious

With all the choice of wonderful Japanese food - ikura has to be one of the worst.  That and 'uni' (sea urchin), which many love.  Guess it's a Marmite thing.

Sashimi and sushi are probably my favourite foods, but I avoid those two like the plague.

If you want to try the best sashimi, ask for 'toro' - which is the fatty underbelly of tuna.  The good stuff literally melts in your mouth.  Now I'm getting hungry...


Incidently, 'ikura' is also Japanese for 'How much?'  If it's the salmon roe you're asking about, the answer is usually 'too much'.

You make it sound so appetising :D

I've only had Japanese food once, a teppanyaki  in Birmingham somewhere, near the Left Bank restaurant somewhere, round the canal area.  Anyway, it was bloody lovely, really good food.

Those were the days when work picked up the tab :D

lmao

When I was working on Sakahalin this stuff would be served up whenever you went to some local Russian peeps house..not in delicate little portions but in dirty great bowls...it is truly the devils spawn. I love caviar but the size of the individual eggs, along with the texture, was gag inducing.

The texture of the eggs is horrible.  It gets worse when you bite into them and they explode in your mouth.  Then the taste. 

Not a pleasant experience.  Yet some seem to love it...

I think there is a difference between bravery and stupidity this case looks quite borderline. Hell i would prob have a taste just to say i had a go, then find the bin if I wasn't yakking by that time.

Sea Urchin Roe looks far more fun!

(http://upload.wikimedia.org/wikipedia/en/4/48/Sea_urchin_eggs.jpg)

hmmmmmmm

Now if you want to be really brave, knock up this Filipino "favourite"!!!! Gross beyond words, but very popular with the locals.

Dinuguan (Blood Stew) Pampanga Style

Ingredients:
3 lbs. pork shoulder or butt roast, diced
1 pc pork heart, boiled then diced
1 lb. beef tripe, cooked and diced
100 gms. pork liver, diced 1 cup vinegar
2 tbsps cooking oil
3 cloves garlic, minced
1 onion, minced
2 cups broth
1-1/2 cups pig or cow blood
4 pcs. long green hot pepper
salt & pepper
(extra) green chili

Direction:
A good size sautee pan.
garlic and onion in cooking oil. add diced pork, heart, and tripe.
bring to a boil and simmer until tender. then
when meat is tender, add vinegar, broth, and hot peppers and bring to a boil. add salt and pepper to taste.
add pork blood stirring continusouly until thick. Simmer for 5 minutes. adjust seasonings. there yah go enjoy the Kapampangan Style
Dinuguan Cooking (Blood/Meat Stew)
image removed

The dreaded 'uni'.  It tastes worse than the ikura.

Those spikes are saying 'don't eat me' - good advice to follow.