4/100 Cod roe/ tarako ใใใ๐
We cannot talk about tasta without this unique ingredients in Japan๐
In Japan there are two types of pasta restaurant. One follows genuinly the way Italian does and another make fusion.
The latter enjoy using natto (fermented soy beans) with shiso (perilla) leaves, or uba (tofu skin) with soy milk.
But I would say the most popular fusion type is cod roe pasta. This pasta has a strong attraction and everytime I make/ order I have never felt regret!
I remember when my mom made it, I always ate every single egg (super tiny) and she laughed.
Fish price of the day (1 package): 4 USD
