Sea Urchin roe, Am I missing something?

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Originally Posted by Roverlord off road spares

When i was in Japan at Lake Bewa near Otsu there was a proper supermarket that had a large fish section took up 2 walls of the place, for the equivalent of $10AUD every night I would get my sushimi snack pack, it was always topped with fresh trout or salmon eggs, those round orangy/pink balls would just pop in the mouth. An delectable experience that I really miss.[bigsad]

I have found this here in Aus, haven't tried them though, I need to sell more parts before I can afford this luxury
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Yarra Valley Caviar

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My wife tells me that Suzuran in Burke Road sells Japanese ikura for about $5 a small jar - which would seem to be a little cheaper than the Yarra valley stuff.

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Originally Posted by Roverlord off road spares

When i was in Japan at Lake Bewa near Otsu there was a proper supermarket that had a large fish section took up 2 walls of the place, for the equivalent of $10AUD every night I would get my sushimi snack pack, it was always topped with fresh trout or salmon eggs, those round orangy/pink balls would just pop in the mouth. An delectable experience that I really miss.[bigsad]

I have found this here in Aus, haven't tried them though, I need to sell more parts before I can afford this luxury
Attachment 150015

Yarra Valley Caviar

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Don't worry Mario, I'm preparing an order. You'll be able to do a Gillette and buy the company.

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Originally Posted by V8Ian

Don't worry Mario, I'm preparing an order. You'll be able to do a Gillette and buy the company.

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I just returned from taking Heather out for tea, used my seniors card to get the 3 course Seniors meal, soup of the day, roast lamb and veggies and tiamirsu for desert for $18, gee if I had of known I could of afforded the parma [thumbsupbig]

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Originally Posted by NavyDiver

Fresh abalone sliced ultra thinly cooked with a little garlic oil salt and pepper or a spicy Korean sauce is fantastic. First time I cooked abalone it was more like a rubber boot [biggrin]

Its a bit rich for me in large bits with a flavour to die for IF handled correctly. Only baby abalone or awabi is prepared as sashimi! Green lip or type make a big difference to flavour like the location of oysters. XO sauce is abs.

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When I was in primary school we had a Japanese teacher. One day she made a Huff about Japan and how Abalone are such a delicassy. Well she brought some to class and it was rank. None of the kids liked it but you had to pretend you liked it in front of her. Well anyways there was a hole in the wall between the rooms and it got filled with abalone. A day later it stunk. She never forgave us. lol