長崎県·特産品
Karasumi (Mullet Roe)
A thin slice, just one piece. The thick umami that clings stickily to your tongue and the subtle saltiness—it's no wonder it makes you want more alcohol. Karasumi is made by salting and drying mullet ovaries. Along with Echizen uni (sea urchin) and Mikawa konowata (sea cucumber entrails), it has been counted as one of Japan's three great delicacies since the Edo period. It is said to have been introduced to Japan from China in the early Edo period. The origin of Nagasaki Karasumi made from mullet ovaries is said to be Koyasuya, founded in 1675. They reportedly focused on Nonomazaki, where high-quality mullet can be caught, and perfected their unique method. It is an amber-colored delicacy born from painstaking effort, from salting to sun-drying.
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