Likewise, Inochi does their salmon mentaiko do well! They use a rather thick cut of salmon fillet which ensures that the fish does not dry out easily during the pan-frying process, remaining moist, flaky and subtly sweet.

We like that their mentaiko sauce was not overwhelming salty and savoury. We love mentaiko sauce but it sometimes can seem as with we are having mentaiko sauce over rice as you could hardly taste anything else in the dish. Inochi's however are always well balanced with notes of sweet, savoury and creamy richness.