So after our run to Minter Creek, Charles' wife made up some "ikura no shoyu zuke"  (roe marinated in soy sauce) with the roe from the salmon.  She sent me home with some.  She told me to wait 48 hours, but I just had to taste some today as it was looking so tempting.  Oh yes!  I've died and gone to heaven.  If you like the "roe thing" you must try this.

1/4 cup soy sauce
1/4 cup sake
1 Tsp aji-mirin (sweet cooking rice wine)

Soak/rinse the skeins in a lightly salted water.  Separate eggs from the skein.  Cover the eggs with the above mixture so they're loosely floating around (first pic) in the liquid and refrigerate for 48 hours.  The liquid will be absorbed and the eggs will take on a deep rich color (second pic).  Make sure there is enough liquid that the eggs don't dry out.  If too much gets absorbed by the eggs, then add more.

-Allen

I've only tasted so far.  It supposed to be fully done tomorrow.  The plan is to eat some over a boat of rice with some nori strips and a cup o' sake!!!

-Allen