In article , Dan Logcher
wrote:

As I'm eating, I saw one of the chefs draining something
in a sieve. Once he finished I asked what it was he was
making. He said it's like roe but hard to explain. I said,
"Oh you mean shirako?" He looked surprised that I knew
what it was, and gladly whipped some up for me. It was
served in a martini glass over shredded diakon, with pickled
radish and ponzu over the top. It was very tasty, and still
disturbingly creamy. I told him it is called milt in English,
which he wrote down.

I had this for the first time about 3 weeks ago at Fish-shin, a new
place in Tustin, CA. As I frequently do, I just ordered the things I
hadn't seen before. I asked what "cod milt" was and the waiter, with
his limited English, couldn't get it out.

When it showed up, also martini glass and diakon, I knew what it was
immediately. There were four sizeable pieces. I tried one, and ate
the other to get rid of it as quickly as possible. My buddy tried it
and found the texture somewhat disagreeable.

I know have three things I'd prefer to avoid; natto, shirako and grated
yama-imo. Texture is the main component in all of them, but I didn't
care for the taste of the shirako eithr.

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins