My F&W
quick save (...)
Menus

Shirako (Cod Milt) Season

default-image

© Alessandra Bulow
Shirako (Cod Milt) Sashimi

The morning after a recent menu tasting at Brooklyn, New York’s Zenkichi restaurant, I woke up with a belly full of shirako cod milt (a.k.a. cod sperm) and no regrets. Available only in winter months, shirako is considered a delicacy in Japan and can be eaten raw or cooked.

I’d be lying if I said I wasn’t initially freaked out when a small bowl of glistening shirako sashimi (pictured, left) was placed in front of me, but I resolved not to be so squeamish when I saw two brawny guys, both former college football players, dig in without hesitation. Topped with thinly sliced scallions and a drizzle of ponzu sauce, the sashimi was slightly sweet and vaguely briny with a smooth custard-like texture that resembled brains.

Then the waiters brought out delicious, lacy clusters of a tempura combining creamy cod milt and crispy green chrysanthemum leaves, topped with a sprinkle of green-tea salt (pictured, below).

Now I’m thinking about going back to Zenkichi for more shirako before the season ends–and I might even bring a friend with me.

© Alessandra Bulow
Shirako (Cod Milt) Tempura

 

You Might Also Like powered by ZergNet
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.