Karasumi

Karasumi
Mullet roe drying. The roe sac is deveined, and progressively pressed, dehydrated and salted until the desired firmness or texture is achieved. Mullet roe is considered a delicacy in Taiwan as well as in Japan.
Japanese name
Kanji唐墨, 鱲子
Katakanaカラスミ
Rōmajikarasumi

Karasumi is a food product made by salting mullet roe pouch and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi (inkstick) imported from China (Kara) for use in Japanese calligraphy. Karasumi is a high priced delicacy and it is eaten while drinking sake. It is a softer analog of Mediterranean Bottarga.

It is a speciality of Nagasaki and along with salt-pickled sea urchin roe and Konowata one of the "three chinmi of Japan".

The town of Donggang in Taiwan specializes in the delicacy, called wuyutsu (Chinese: 烏魚子). Mullet fishing in Taiwan can be traced back to when the island was under Dutch colonial rule.

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