Today we joined a new ingredient to our kitchen--mustard root-- with a seasonal staple--sake cured king salmon roe. The mustard root is similar to kohl rabi in appearance though its flavor is that of mustard greens. We made a puree of the mustard root and enriched it with coconut milk. The creamy spice of the puree called for a fruity counterpart. The sake cured roe with its aroma and salinity balanced the mustard root puree and acted as a seasoning for our poached steelhead trout. Young epazote added a tar like element that in conjunction with the other ingredients acted to enhance a sense of umami.