I went, tentatively, to pick up the shirako with my chopsticks, only to find it had the sticky viscosity of raw egg. These are the most popular and commonly found ways to eat shirako, but if you go to more upmarket restaurants, you may find it prepared more creatively — tartlets, puree, and mousse, for example. Mushi is steamed, chawan is a tea cup. It generally comes served with grated daikon, ponzu a citrus and soy sauce dressing and spring onion. At the other end of the spectrum, shirako ponzu is for those who want a more straight-up sperm-eating experience, as was my introduction to the delicacy. Shirako can also be prepared grill-top, by bbqing it over binchotan charcoal, giving the sac a tightness and the interior a velvety, pudding-like texture. Winter is hotpot season in Japan, and they come in many different varieties — miso and oyster, kimchi and pork, and ponzu dashi with shirako. As with other types of tempura, shirako is dredged in a light batter and deep-fried. The milt is extracted in its entirety from the fish, and looks like the result of a human lobotomy.
© 2020 flowindsurfing.com - All rights reserved. All Models are over 21 y.o.