In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
I’m so glad we went to Sushi Yasuda last night. We were able to try the rarely available Botan Ebi (shrimp) and it’s roe. The Botan Ebi is larger than the sweet shrimp you usually see raw. It is similar in flavor but the large fleshy piece makes a textural difference, feeling more robust in your mouth. The roe is an amazing color, like dark red coral, very firm and surprisingly mild. Go try it ASAP. I don’t know how long they’ll have it.
usually i love sushi..but to be honest those do not look very good…bur i guess they taste great you only have to be brave enough to try them
Gina – It’s all relative I guess. When I was a kid, for me, eating caviar was one of the most special treats on earth! But it wasn’t any particular thing my mom did, because my sister wouldn’t go near it with a ten foot pole.
So to me, that ebi roe looks like absolute heaven.
Separately, if you don’t find it appealing, but you are curious, this would be the best roe to start with. It is much lighter and crisper, while less juicy than most other caviar I’ve had. Which would make it ideal for someone’s first try.