Very interesting and nice, Christian! I like the look of the bread and the carpaccio. Very good idea to beat the meat thin instead of freezing it and cut thin. A bit like steak tartar, should not be grounded, but scraped with a sharp knife. The mussels with the crispy pork fat seem delicious, in Romania the pork is called jumari, very common. Can they get fresh mentaiko there? Here I have tried canned and frozen, but it is not even close to fresh. I was a mentaiko specialist when I lived in Fukuoka, Japan. Yes, pasta with mentaiko is quite popular, also bread with mentaiko, but best in a sashimi rice bowl with fish and sea urchin etc. I learned how to buy broken mentaiko at a third of the price. It is a popular gift, but then it should not be broken ofc. But what does it matter if it is broken and you will eat it home the same evening and immediately cut it in pieces? Mentaiko originated in Korea, mainly just salted and dyed, then the japanese picked it up and added chili, Fukuoka is the home of mentaiko in Japan, as well as for ramen. Had a lot of "Italian" food in Japan, some good, some less good, but always a bit of itameshi :-)) Next time in Vienna this is a must stop. Arigato!
Thanks Micke, I really enjoyed it and can warmly recommend it. I’m not sure if they get fresh or frozen mentaiko. I have look for it here in Switzerland but it’s impossible to get. There is one restaurant wholesaler that sells frozen, but only to restaurants. But I found a recipe for how to make it, so I’m trying to see if I can get some raw cod roe from Sweden shipped to me. I still owe you an answer via email, I will answer asap, sorry for always being late! Have a great evening!
@@ChrisNilsonGorgott No hurry with email, I am retired :-)) It seems tricky to make one´s own mentaiko, colour, salt, chili etc. but good luck if you try, Something else which is easier is fermented tofu Okinawa style. With awamori, (but no snake in it!), or plain vodka or palinca or such. Have made it with red miso to start the fermentation, then the alchol slows it down. After three weeks you have something which is like a fine French cheese, Maybe not recommended in the summer time when it is too warm.
Very interesting and nice, Christian! I like the look of the bread and the carpaccio. Very good idea to beat the meat thin instead of freezing it and cut thin. A bit like steak tartar, should not be grounded, but scraped with a sharp knife. The mussels with the crispy pork fat seem delicious, in Romania the pork is called jumari, very common. Can they get fresh mentaiko there? Here I have tried canned and frozen, but it is not even close to fresh. I was a mentaiko specialist when I lived in Fukuoka, Japan. Yes, pasta with mentaiko is quite popular, also bread with mentaiko, but best in a sashimi rice bowl with fish and sea urchin etc. I learned how to buy broken mentaiko at a third of the price. It is a popular gift, but then it should not be broken ofc. But what does it matter if it is broken and you will eat it home the same evening and immediately cut it in pieces? Mentaiko originated in Korea, mainly just salted and dyed, then the japanese picked it up and added chili, Fukuoka is the home of mentaiko in Japan, as well as for ramen. Had a lot of "Italian" food in Japan, some good, some less good, but always a bit of itameshi :-)) Next time in Vienna this is a must stop. Arigato!
Thanks Micke, I really enjoyed it and can warmly recommend it. I’m not sure if they get fresh or frozen mentaiko. I have look for it here in Switzerland but it’s impossible to get. There is one restaurant wholesaler that sells frozen, but only to restaurants. But I found a recipe for how to make it, so I’m trying to see if I can get some raw cod roe from Sweden shipped to me. I still owe you an answer via email, I will answer asap, sorry for always being late! Have a great evening!
@@ChrisNilsonGorgott No hurry with email, I am retired :-)) It seems tricky to make one´s own mentaiko, colour, salt, chili etc. but good luck if you try, Something else which is easier is fermented tofu Okinawa style. With awamori, (but no snake in it!), or plain vodka or palinca or such. Have made it with red miso to start the fermentation, then the alchol slows it down. After three weeks you have something which is like a fine French cheese, Maybe not recommended in the summer time when it is too warm.
Thanks, I will have to try the fermented tofu once, I like fine French cheese 😊 👍