November Seasonal Japanese Seafood
Salmon roe, pulled out of its sac and simply marinated in the sweet soy sauce of Kyushu, is irresistible this time of year. We love it so much it is on the table for breakfast, lunch, and dinner. Crabs are also coming to market. Another highlight this time of year is fresh scallops and oysters, both best when raw.Kawahagi may not be the most beautiful fish to look at, but when cut of its leathery skin, and served as sushi with its liver, it is heavenly.Shirako, or milt, is often from cod fish, but Japanese chefs I speak with say that the best milt …
