Same here. Raw on their own felt a bit flat, but a little citrus or a punchy dip made them sing and toned down that ocean hit. The brinier, milkier ones especially came alive once the sauce joined the party.
I couldn't agree more! The restaurant gave us different sauces, including tabasco. I didn't know a kick of spice from tabasco could also enhance the flavor.
yep, that tiny Tabasco kick does wonders. It cuts through the milky vibe and and makes the brine pop, then the house sauces add a different flvaor lane. I love how the prefecture tags turn it into a little tour, one slurp at a time.