The steaming-pipping hot shirako is always so hot it can scald your mouth. This was small enough to fit into a small sized yuzu together with a thickened dashi.

It appears to have been cooked in an entire yuzu, only after the shirako was heated over sumi binchotan. What is interesting about this chef enjoys dominant flavours, and his dashi has intense been squeezed fresh by sudachi flavours peaking through the katsuobushi.

http://mesubim.com/2015/08/31/dashi-dashing-umami/