One of the best things about living in Hokkaido is that you can get fresh seafood at any local supermarkets. My family's favorite is salmon roe, which comes into season from September to November. It's so fresh that each individual egg pops open crisply in your month when you bite it. Here is how we cook and enjoy it at home.

This package was 290g and around 2,500 yen at a supermarket near my home. First, prepare water at 40 degrees Celsius in a bowl and a strainer. Then gently remove the eggs from the membrane covering them in the strainer.

Put them in a bowl with soy sauce, cooking sake and broth from dried bonito (optional). Let it sit in the fridge over night. Go sleep dreaming about what you will get in the morning.

Next morning, top it over freshly cooked rice as much as you want (until you can't see the rice), then here is your breakfast!

Isn't this the best breakfast ever to wake up for? By the way, I'm writing this post in Geneva at the moment and my mouth is watering. Ugh, I just wanna go back home for this...