SERVINGS 6

1 pkg. 8-ounce dried kazunoko (fish roe)

1/2 cup Hawaiian salt

2 cups water

Soak dried kazunoko in salt water for at least 2 days. This will keep indefinitely in refrigerator. Use as needed.

The night before serving, soak the amount of kazunoko you need in fresh water.

In the morning, drain and soak in shoyu sauce.

Proportion of shoyu sauce:

1/4 cup shoyu

Grated ginger may be added.

1/4 teaspoon gourmet powder

Make more sauce if needed.