Shirako Ponzu

Combine koikuchi soy sauce, rice vinegar, yuzu juice, mirin, kombu, and katsuobushi in a small container. Let it infuse for at least 30 minutes, or ideally several hours in the refrigerator, to create the ponzu.

Gently rinse the Fresh Cod Shirako under cold running water. Carefully remove any visible blood vessels or impurities.

In a bowl, sprinkle Salt over the shirako and gently massage for about 1 minute. Rinse thoroughly under cold water. Transfer the shirako to a separate bowl and pour Sake over it, letting it sit for 5 minutes.