bigtodd

Im going to have to agree with torakris, my suribachi kicks butt. I cook mostly Japanese food but have occaisionally used it to make several tahini concoctions and some desserts. It creates flawless puree anything and cleans in 8 seconds. I have also used my tamagoyaki pan to make fritatta and enchiladas and once in a pinch made a steamed cake in an oshizushi mold (long, hazy story)

Mentaiko is great in spaghetti, some of the finer ones having a similar texture to asiago. Once I made a dish of pasta with nama-maguro, avocado and nira: it was a big hit with friends. For me the biggest problem in Japan is being satisfied with the pasta vs. the price. For the same money why not just go to a cheap Izakaya or get some yakitori.