I found this website with some delicous looking sushi images that you should check out. It is a website for photographers and they are good, because I got hungry just coming there. Windsprite - the photographer also tells us that:

“In Japanese, 親子 (oya-ko) means parent and child. There is a popular comfort food called 親子丼 (oyako-donburi, or oyako-don for short), in which some chicken (the parent) is simmered in a sweet soy sauce mixture, and then some eggs (the child) are stirred in until just cooked. The mixture is served over a bowl of hot rice (donburi). Here in Hokkaido we have a different variety of oyako dish, made with the flesh and roe of the salmon. It’s called 鮭の親子丼　(sake/shake no oyako-don). Sake or shake (pronounced sah-kay or sha-kay) are words for “salmon.” This is simply cooked salmon and cured roe over rice. Many people know cured salmon roe as イクラ ikura, a common topping for sushi. (As an aside, ikura is not a Japanese word; it comes from the Russian икра ikra.)”

It is surprising to me to read that raw salmon is a much less known sushi topping in Japan, because here in Norway I think it is among the most popular toppings. We have a lot of it, I guess, and it is among the few types of fish you can actually eat without it having been frozen. Farmed salmon, that is.

She says further that she “has only ever seen raw salmon served in Hokkaido. It is very cheap but has a similar texture to the expensive トロ (toro), or fatty red tuna (maguro). It tastes faintly of salmon and has a beautiful sheen and peachy color.”

I see now that I need a proper camera. And I need to learn how to take fun and interesting food pictures! Hmm. That will be my goal for next year! In addition to eating a lot of fantastic sushi and tell you about it. In the mean time, you should check out her photos:

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