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Ikura

The tiny bright orange 'caviar' used in sushi called ikura is the roe of the orange shum salmon.
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Caviar - heavenly pearls - 17 Jan 2010

Poaching at extreme levels along with the effects of pollution have forced a moratorium on the import of caviar from the Caspian Sea. But U.S. caviar makes a good alternative. read more...

Ikura - 30 Dec 2009

The glowing bright orange 'caviar' beads used in sushi called ikura is the roe of the orange shum salmon. read more...

Oriental & South East Asian markets - 26 Nov 2007

There is no shortage of Oriental and South East Asian supermarkets in the area. But some offer a little extra. read more...

Smoked salmon - 2 Nov 2007

There's more to smoked salmon than some of those coral-pink plastic packets provide. read more...

Sushi and sashimi explained - 30 Dec 2009

Confused about the difference between sushi and sashimi and the pricing of tuna? Here's an explanation. read more...

Two women to watch
There are culinary people whose careers are worth keeping an eye on. On my list of foodies to follow is Janet Cam, one of the restaurant world's really good general managers - warm but professional, with a great wine palate to boot. And she's about to be back on the floor of a new Washington restaurant in whose kitchen you'll find Roberto Donna's once right-hand/left-hand executive chef, Amy Brandwein.
Read Chef Profile...
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