99. The quintessential Japanese dish
After you have tasted sushi and sashimi, soba, tempura, yakitori and ramen, find this dish of karasumi daikon — the Japanese version of bottarga and daikon. It is everything and all there is about the spirit of Japanese cuisine. It is unpretentious even though it is a delicacy. It is not without art: the karasumi is made in-house and takes weeks. But it is unfussy: the daikon is freshly cut, raw and unseasoned.
You eat it by sandwiching a slice of dense, sticky, slightly salty mullet roe between slices of watery, crunchy, slightly peppery daikon.
It is absolutely perfect with sake.
at Nohinohi, my favourite place in the country
Floor 1, 3 Chome-16-4 Kamimeguro, Meguro City, Tokyo 153-0051, Japan
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