Restaurant Trend: Vegan Caviar | Eater
"As early as 2017 this vegetable-forward Los Angeles restaurant offered a tonburi-based caviar service that paired the seeds with accoutrements such as corn, cashew cream and capers. The chef who developed the course described being introduced to tonburi years earlier and deliberately combining it with fermented and lacto-fermented grains and seeds to add depth, signaling an intent to treat the ingredient respectfully and to create a layered, umami-rich experience rather than a straight mimic of fish roe." - Jaya Saxena
