Tonight, we went out for sushi, and as usual, I ordered Ikura, one of my favorites. For those of you unfamiliar with the various kinds of sushi, here’s Copilot’s definition:
Ikura nigiri uses salmon roe—large, translucent orange eggs that are salted or soy‑marinated—as the topping. The chef forms a small oval of vinegared rice, adds a touch of wasabi, and then places a generous spoonful of ikura on top. Sometimes a thin band of nori is wrapped around the rice to help hold the roe in place.
Ikura itself is known for its bursting texture and briny, slightly sweet flavor, which contrasts beautifully with the soft, lightly seasoned rice.
As I placed the tiny, round salmon roe on the tip of my tongue, I savored the salty flavor before crushing it against the roof of my mouth and it burst, releasing what tasted like a tiny drop of ocean. And of course, I was inspired to write a haiku.
As is often the case, I’m not sure I accurately captured the pleasure of the senses Ikura brings me:
- Presentation – I kind of ruined the presentation before I took a picture, because I ate the first piece, one . . . tiny . . . egg . . . at a time.
- Scent – Call me crazy, but to me, it smells like the ocean.
- Taste – The taste reminds me of swimming in the ocean as a little girl and having a wave splash onto my face and into my mouth.
Alas, I only had seventeen syllables!
What food do you like? Let’s see a haiku! Remember, you might win a copy of my book, Life: Haiku by Haiku!
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New to writing haiku? Here’s the pattern:
Three lines with a total of seventeen syllables:
5 syllables
7 syllables
5 syllables
Anyone who shares a haiku in the comments is entered into a drawing to win a copy of my book, Life: Haiku by Haiku!
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