Originally Posted by
gaobest
one could make the analogy with caviar and king crab legs. I prefer both solo without stuff. I know that people like their caviar on blini or in eggs etc. I know people eat their king crab legs in noodles or salad. Just different prefs.
I almost never dip any sushi in sauce because I assume the chef already seasoned it :-)
very Jiro-influenced.
I've never had caviar (beyond ikura or masago or similar), but I agree. King crab legs (to me) are best simply cleaned and steamed (maybe with seasoned water). I've tried dipping them in butter, but it just left me with an oily residue. Granted I haven't tried various compound butter suggestions, but I suspect they wouldn't influence it one way or another. Masago or ikura sprinkled lightly on some warm rice is nice.