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Holck Combs
@organdrake9
Active 2 years, 11 months ago
It’s made by salt curing the roe sac of mullet over a few weeks. The process dries out and intensifies the flavour of the roe while preserving it. Also often recognized as karasumi, it’s just like Korean myeongnan, Japanese mentaiko, or Mediterranean bottarga.
It’s an acquired style for certain that I can see rising on you over time. After […] View
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Holck Combs posted an update 2 years, 11 months ago
It’s made by salt curing the roe sac of mullet over a few weeks. The process dries out and intensifies the flavour of the roe while preserving it. Also often recognized as karasumi, it’s just like Korean myeongnan, Japanese mentaiko, or Mediterranean bottarga.
It’s an acquired style for certain that I can see rising on you over time. After…[Read more]
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Holck Combs became a registered member 2 years, 11 months ago
