Quote:
Originally Posted by MMM
I didn't ask if you clicked it. I asked if you read it.
My interest is waning.
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Gee, not interested in 11 pages of people having to repeat a simple 4 step process because others won't go back one page to get their answer?
Its getting to me, too.
Anyone here ever try cuttlefish roe in their onigiri? I am wondering if, like tuna or mayonnaise, the moisture would make it the onigiri mushy after sitting in a bento till lunch time. Since umboshi holds up well, but other things don't I'm wary of ruining the filling this way. If you aren't familiar with it, the roe is actually smaller (and hotter) than masago.