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Salmon roe is an exclusive delicacy in Japan
which enhances the fish’s natural sweetness with every mouthful
which is why it is also the least exclusive cut
Eindelijk een kookboek waaruit ik
The aging process in kioke takes time: the seasons and their natural temperature changes allow the flavors to develop layer by layer
Unagi Kabayaki Book Salmon roe is an exclusiveUnagi Kabayaki is a traditional Japanese preparation of eel. The fish is brushed with a sweet sauce made from soy sauce, mirin, and sugar, and then grilled over charcoal or in the oven. The result is tender eel with a glossy, lightly caramelized exterior and a deep umami flavor. Unagi Kabayaki is greatly loved in Japan, with countless restaurants dedicated entirely to this dish. It is usually served over a bowl of rice: simple, yet incredibly
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