Kabe no Ana Shibuya Shop

Italian restaurant · Shibuya

2

@eater

Why Japanese Mentaiko Is Getting Popular in America | Eater

"A 1960s Shibuya-era haunt credited with one of the origin stories for mentaiko pasta: an orchestra musician’s caviar-inspired experiment prompted cooks to swap in cured cod roe as an accessible alternative, helping seed the idea of using mentaiko as a pasta flavoring." - Mehr Singh

https://www.eater.com/23363532/mentaiko-japanese-salted-cod-roe-american-restaurants-cooking

Japan, 〒150-0043 Tokyo, Shibuya, Dogenzaka, 2 Chome−25−17 カスミビル 1f Get directions

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