Got Milt? The ‘Nauts Have Some Shirako

December, 2011

Got Milt?

Put away those Thanksgiving leftovers and stop eyeing your advent calendar for a moment, because another, equally joyful season is once again upon us. December is the time to honor that Japanese obsession with all things sticky and protein-laden: You’ve guessed it, it’s Shirako Season again, or as we like to say: It’s time for some of Poseidon’s special sauce, aquatic ejaculate, swimmer’s swimmers, or just plain fish splooge. Yup, it’s Cod milt season in Japan, a time of year when a young man and a woman’s fancy turn to the alkaline accelerates of male fish organs floating atop the salty waters of the Pacific Rim. Freud would have a field day with this one…

But seriously, this stuff is tasty, once you get the image out of your head (drumroll). And there will be many other things to take your mind out of the gutter and back onto your plate: We’ve lined up a stellar seven-course meal, with everything from sea cucumber to monkfish liver, natto to beef sushi, and as much sake and beer as you can wash it all down with.

If you happened to join us last year at Katsuno, you know that this is a special place, a wonderful hole-in-the-wall way out in Forest Hills, owned by husband and wife team, Seo and Yuka. And it’s small — so small in fact that they don’t even have enough plates to serve all of us. (Don’t worry, we worked it out.) So, yeah, it’s a bit of a hike, but it’s so so worth it. You’ll taste the clarity of flavor and the pride Chef Seo puts into every dish. And it’s even better when you swallow.

KATSUNO

FOOD: Cod Milt, Monkfish Liver, Natto, Sea Cucumbers, Shirako

RESTAURANT: KATSUNO

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