Feature

Parmesan Cheese Pencils: Sharpen Your Way into Better Salads

Instead of grating your Parmigiano-Reggiano, try sharpening them. 

German advertising agency Kolle Rebbe rolled out these parmesan cheese pencils for food coop The Deli Garage, which sells hand-made artisanal delicatessen food in ingenious and artful packaging. Available in three different flavors (truffle, pesto, and chili, all found where the graphite ought to be in a normal pencil), Kolle Rebbe molds the king of cheese into oversized cylindrical pencils that can easily be sharpened as you would the wooden kind.

This clever packaging reinvents the parmesan from a nondescript block you might easily pass over in the supermarket to a delightful, hands-on experience. It includes the calorie count relative to the length of the pencil used, as well as recommendations on how much to use for certain recipes. Produced in a limited batch of 500 sets, these quirky parmesan cheese pencils unfortunately ran out in as little as two weeks.

Parmesan cheese pencils from The Deli Garage.
A scale on the back shows the calorie content per portion.
Shave the pencils as you would a normal pencil.
Cooking

Saucey: Mentaiko

Saucey is a Tablecrafter series on inventing and modifying sauces, packaging them, and recommending pairings.


An Asian delicacy, mentaiko originated from Korea and found its way to Japan at the end of World War 2. In our recipe, marinated roe goes beyond flavoring the traditional onigiri and sake. Made with either the roe of cod or pollock, this dish comes in a variety of flavors and colors. Surprisingly accessible in Japan, you can find these at airports and train stations!

Recently, it has gone through a phase of reinvention—finding itself a part of the popular mentaiko pasta. A dish with a range of textures, thick and unctuous from the cream sauce that features the salty roe. Who knew this popular dish was so easy, in fact, you can forget the stove—this doesn't require cooking! (Except for the noodles, that is)

Mentaiko Pasta

Yield: 2–4 servings
Time: 10 minutes


Ingredients:

  • 1 piece mentaiko
  • 4 tbsp Japanese mayonnaise
  • ¼ cup cream
  • ½ tsp soy sauce
  • 1 package udon
  • nori, shredded for garnish

Procedure:

  1. Make a lengthwise slit through the sac membrane of the mentaiko and scrape out the roe with a knife or spoon. Discard the sac membrane.
  2. In a large bowl, combine mentaiko and Japanese mayonnaise. Add the heavy cream and soy sauce.
  3. In a pot, boil water to pre-heat udon noodles. Once the water boils, cook udon according to the package and drain.
  4. Add cooked udon to the mentaiko mixture and toss well until it is evenly coated with the sauce.
  5. Garnish the pasta with shredded nori.

What did you have with our Mentaiko sauce? Let us know your sauce combinations on hello@tablecrafter.com. We're excited to hear more from you!