At two different restaurants, two days in a row, we were served plates of pretty food garnished by slices of radish.
I don't know if it was because the radishes were sliced earlier and held (in water, I'd guess, because they certainly weren't dry), but at both restaurants the radishes (two varieties) had curled themselves up into wee saucers.
Well, you know me. I like to play with my food.
So today at restaurant #2 I created a little snickersnack that's so pretty, it'd be a knockout on small plates at a cocktail party.
I'm not wild about salmon roe; the pop in the mouth of gooey ocean is fun but creepy. And a little fishy. But for my impromptu appetizer, the eggs were nice, actually. I could stand them. I liked them!
Perhaps the crisp, sharp snap of the radish is the perfect foil. Maybe the tiny drops of shoyu I added (after I took this picture) helped. Odds are, just knowing how gawgeous this tidbit is made it delicious.
I'm kind of wishing I'd waved the sushi chef over and offered it to him. He might not have been amuse-bouched, though.
I ate half, and Birthday Boy ate half. Yeah.