Gerry wrote:

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.


Yeah, the chef didn't know how to describe it to me, but I know when
he said some kind of roe but not exactally. They didn't have it listed
on the specials board since it's only for Japanese diners. Maybe that's
why he didn't charge me for it.


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.

It's very mild tasting, taking on the ponzu sauce and pickled diakon.
The only things I avoid are natto and ika shiokara. Both have a foul
taste, in my opinion. But maybe it's like Limburger cheese.

--
Dan