Mentaiko, spicy roe of cod or pollack, is rich in umami. Whenever I visit a bakery the first type of bread that I look for is any bread with mentaiko. Usually it is a petit baguette that is sliced in half and schmeared with a mixture of mentaiko, butter, and garlic that is simply toasted lightly.
Recreating it at home is a breeze. In a bowl combine some mentaiko removed from its sac, butter, and minced garlic. Spread on thick slices of bread and toast. This is nice with some saké or with some sweet potato shochu.
