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Originally Posted by rusnak
I would actually like your opinion on this subject. What we would usually call "roe" goes on roll sushi like futomaki but for some reason I never see roe on Western dishes. Have you got a favorite roe or caviar? Thanks!!
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No favorites, when it comes to the masago they put on sushi. It's more about the texture in that usage, than the taste.
Not a huge consumer of caviar... I don't tend to cook with it and there aren't any decent French restaurants on the area anymore, so it's been a while since I had any.