【プロ直伝】 いくらの仕込み（アニサキス対策編）生筋子（はらこ）からいくらを仕込みます。塩いくらといくらの醤油漬けの作り方の動画です。
About anisakis. Freeze at -20℃ for 24 hours or more, or soak in hot water over 60℃ for 1 minute, or in hot water over 70℃ to instantly kill it. #raw salmon roe#salted salmon roe pickled in soy sauce#anisakis @youtube.wasyoku.recipe
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![Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]](https://i.ytimg.com/vi/FFIQbgzKvJg/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCvfIuKj3t4owQApASvbtuOBvWOEg)
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Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]
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