Typically in season from October to February, shirako is the male equivalent to caviar. It comes from wild caught fish like cod (tara in Japanese), whose testes are harvested from the belly, cleaned and portioned for consumption. Shirako can be prepared in multiple ways. It’s most commonly blanched and serve with a citrus based sauce like ponzu, along with shiso leaf and silvers of Japanese leek for contrast. Other forms include pan searing, deep fried like tempura and on top of sushi. Regardless of how it’s cooked, fans of the dish hail its soft, meltingly creamy texture.
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