Tarako Koshu (aged) its acidity balances the tangy

its acidity balances the tangy goat cheese

The palate is like a velvety chocolate mousse

Its texture is slightly crisp and firm

fruity bouquet think muscat

Tarako Koshu (aged) its acidity balances the tangyTarako is one of the most beloved examples of simple, homely flavors. These are elongated sacs containing small, pale pink eggs with a concentrated, briny taste, especially when salted. In Japan, tarako is often used as a topping on rice or in onigiri (rice balls). Lightly roasted (yaki tarako), the full flavor comes through even more. It is also popular in modern variations, such as tarako or mentaiko pasta, where the small eggs coat the pasta when