Thanks Gurra, these Itameshi fishers I learned from my friend how has an Itameshi restaurant in Vienna 👍 Swedish food will make a return during autumn/winter, Kàldolmar and Wallenbergare are on the list amongst others. Thanks for watching as always and happy evening!
Elegant and delicious, Christian! Yes, mentaiko is spiced with red chili, only salted it is called tarako. Mentaiko spaghetti is very common in Japan, especially in Fukuoka and Kyushu, close to Busan and Korea where it originated. The karashi mentaiko, quite spicy, was invented in Fukuoka. There is also very good mentaiko bread and onigiri. I prefer to eat it as is in a sashimi bowl with other fish, sea urchin etc and rice. Impossible to find it fresh here in Romania, only frozen or canned, but I do not like any of these. Slurping noodles is polite in Japan :-))
Thanks for your insights Micke, they are always appreciated! It’s a real pitty Mentaiko is so difficult to find in Europe! As always, thank you for your support and loyalty, I always appreciate you!
@@ChrisNilsonGorgott Thank you. Btw, mentaiko cut in pieces in a sashimi bowl or just on toast with lemon I always also eat the skin of the pod. It is natural and does not disturb. Also: in Japan or Korea one can ask in shops who sell mentaiko for broken ones. These are at a third or less of the price and not suitable as a gift. But just as good, especially if you are going to eat them at home and cut them up the same evening.
It’s interesting: i can easily see the italian inspiration, but the whole result is very far removed that one, without knowing the cooking process, might not see it. Very cool
![[No Music] How to Make Japanese Curry Udon Noodles](http://i.ytimg.com/vi/qSS3X4nFcKc/mqdefault.jpg)
Thanks for another nice video Chris. Looks fantastic. How did you learn all these dishes? Very different from swedish food :D
Thanks Gurra, these Itameshi fishers I learned from my friend how has an Itameshi restaurant in Vienna 👍 Swedish food will make a return during autumn/winter, Kàldolmar and Wallenbergare are on the list amongst others. Thanks for watching as always and happy evening!
@@ChrisNilsonGorgott Awesome, looking forward to it. Peace!
Glad to hear!
Elegant and delicious, Christian! Yes, mentaiko is spiced with red chili, only salted it is called tarako. Mentaiko spaghetti is very common in Japan, especially in Fukuoka and Kyushu, close to Busan and Korea where it originated. The karashi mentaiko, quite spicy, was invented in Fukuoka. There is also very good mentaiko bread and onigiri. I prefer to eat it as is in a sashimi bowl with other fish, sea urchin etc and rice. Impossible to find it fresh here in Romania, only frozen or canned, but I do not like any of these. Slurping noodles is polite in Japan :-))
Thanks for your insights Micke, they are always appreciated! It’s a real pitty Mentaiko is so difficult to find in Europe! As always, thank you for your support and loyalty, I always appreciate you!
@@ChrisNilsonGorgott Thank you. Btw, mentaiko cut in pieces in a sashimi bowl or just on toast with lemon I always also eat the skin of the pod. It is natural and does not disturb. Also: in Japan or Korea one can ask in shops who sell mentaiko for broken ones. These are at a third or less of the price and not suitable as a gift. But just as good, especially if you are going to eat them at home and cut them up the same evening.
I can imagine that that would be great 👍
It’s interesting: i can easily see the italian inspiration, but the whole result is very far removed that one, without knowing the cooking process, might not see it. Very cool
Thanks Marco, yes, for sure a very different process 👍