During one of my weekly grocery shopping trips to my favourite Japanese food store, I was browsing through the condiments isle and right next to the pasta sauces I saw a packet of this “Spicy Cod Roe Spaghetti Sauce” by S&B (Makers of the popular ‘Golden Curry’ range and wasabi sauce). This was a new concept to me, and the thought of some ‘caviar’ infused pasta excited me so I bought it.

A quick glance at the ingredients and cooking instructions:

The instructions were very simple, just like preparing instant noodles. There was one minor problem though- I didn’t have any pasta in my pantry but I had some Udon, so I used those instead. How could you go wrong with Udon anyway? It’s Japanese as well so I figured a happy marriage would be the outcome of the two ingredients together.

The Spicy Cod Roe Sauce packet contained two separate servings which meant I could save the other serving for a rainy day. =) There are two different seasoning sachets; the red and silver contained the cod roe sauce, while the black and silver contained shredded seaweed garnish.

Here is a closer look at the Spicy Cod Roe Sauce when applied onto the cooked Udon – It’s bright orange, has thousands of tiny egg sacs, and a tart, fishy smell. It would put some people off but I didn’t mind it.

I mixed the sauce in well with the Udon, then sprinkled the seaweed garnish on top. So here’s the verdict: Delicious. It tasted EXACTLY like Taramosalata. It’s both salty and tart, and very fishy. As for the ‘Spicy” factor, maybe a 1/10. I have to say it’s an acquired taste. But if you like Taramosalata then you’d love this. The Udon matches the sauce well, and it absorbs more flavour than regular pasta so I’ll probably use Udon next time, but I’m also open to trying it with regular pasta. Although the egg sacs were visible, the sauce itself wasn’t grainy. This dish was a winner, and I’ll definitely be buying more “Spicy Cod Roe Spaghetti Sauce” in the near future. =) Tasty!