Get into sushi making with ikura from Kamonegi.
The restaurant, known for Chef Mutsuko Soma’s handmade buckwheat soba and tempura, has gotten their hands on a ton of salmon eggs.
After curing the eggs, the Japanese spot is ready for their sale. 4 ounces of the ikura is $10, while 8 ounces sells for $17.
Ok we got salmon roe round 2! Let’s go!!!! So good with anything really. Oh hey, we have ankimo on special too🥰 #ikura #salmonroe #pnw #ankimo #hellarice #seattle #fallvibes