For Osechi Matsumae Pickles with Herring Roe

1. 1

   Soak the dried squid and kombu kelp in water for 30 seconds and drain well.

2. 2

   Julienne the carrots, boil in hot water, then pat dry.

3. 3

   Leave the herring roe to soak in water for at least 1/2 day to remove the salt and tear into bite-sized pieces.

4. 4

   Pour the pickle sauce into a bowl and mix with the water (hot or cold), kombu, dried squid, carrot and herring roe.

5. 5

   Transfer everything to an airtight container and store it in the refrigerator.

6. 6

   You can eat it after 3 hours, but it tastes best when left for over 2 days.

7. 7

   These pickles also taste fantastic with salmon roe pickled in soy sauce.

8. 8

   If you want to try your hand at making some salmon roe pickled in soy sauce, check out.

9. 9

   It's best if you can make it while the salmon roe is in season then store it in the freezer in a jar for further use.

* Per serving · 4 servings · Values may vary.