How to Use Tarako and Mentaiko in Pasta, Potatoes and Cream Cheese
For breakfast, Kachan would place the soft, pale pink sacs over hot coals glowing in a small countertop binchotan grill. She’d flip them, each sac about the size of a cocktail wiener, until the edges were charred and smoky, and the sacs firm enough that they could be crumbled over warm rice. As we ate,…