A recent trend names tako tamago, or raw octopus eggs, as the latest extravagant delicacy to hit sushi bars. While the textural novelty might surprise some, this dish isn’t exactly a groundbreaking new trend. In Japan, where it originates, tako tamago has been enjoyed for years by adventurous palates. But before you wrinkle your nose at the thought of consuming raw eggs, consider this: tako tamago shares surprising similarities with a more familiar luxury ingredient – caviar.
A Parallel To Caviar
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Firstly, both are harvested from a limited window. Obtaining fresh octopus eggs requires meticulous timing, as the female only carries them for a short period. Similarly, harvesting roe (fish eggs) for caviar coincides with specific spawning seasons. This limited availability naturally elevates the price tag.
Secondly, both tako tamago and caviar are prized for their unique textures. Tako tamago boasts a satisfying pop upon biting into the egg sac, followed by a creamy interior that some liken to sea urchin. Caviar, on the other hand, offers a delightful burst of salty liquid followed by a subtle, often buttery flavour depending on the variety.
Also Read: Caviar Vs. Roe; What Is The difference Between The Two
Netizens React To The Ick Factor
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The negativity surrounding tako tamago seems to stem largely from the ick factor associated with consuming raw eggs. Images of the translucent sacs have elicited comments of disgust, with some netizens drawing comparisons to unappetising visuals. Textural preferences are subjective, and some may simply find the idea unappealing.
However, this aversion appears somewhat hypocritical when placed in the context of caviar, a long-established luxury ingredient. Caviar, after all, is processed fish eggs. But when it comes to the essence of the ingredient – raw eggs – the comparison becomes quite stark. Both tako tamago and caviar involve consuming unfertilised eggs in their raw state. The difference lies primarily in texture and source.
Also Read: How Did Caviar Become A Delicacy? 8 Things To Know About It
So, the next time you encounter tako tamago at a sushi bar, don’t be deterred by its unfamiliar nature. This unique ingredient offers a textural and flavourful experience that holds its own against the established luxury of caviar. After all, both delicacies are testaments to appreciating the fleeting and exquisite bounty of the ocean.
Cover Image Courtesy: @kojisushibars/ Instagram
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