Tamago: What's the deal?
I've been eating at sushi bars for over 15 years now and for the life of me, I can't understand/appreciate tamago. I keep hearing about how it is the one dish that really showcases the itamae's skills, but stupid me, I can't tell a good tamago from a bad one. I asked Hiro-san from famed Urasawa about this and he simply pointed to his chest and said "it's made from the heart."
I usually end up ordering a shisomaki to end my meals now. Help?
I've always enjoyed tamago as my dessert when eating sushi. I happen to enjoy the flavor and texture of it to end the meal. Back when I was a regular and a friend of the sushi chef, he would tease me by offering it first, as in if I had my last item quickly, I'd go away!
As for good vs. bad, I've only noticed differences in freshness if I buy it at an Asian market for making sushi at home.