Karasumi

AI Gourmet Analysis

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Overview

Karasumi (Traditional Chinese: 烏魚子, English: Mullet Roe) is a delicacy made by salting and drying the ovaries of the mullet (such as Mugil cephalus). It is one of the world’s traditional gourmet foods, renowned as a luxury item. In East Asia, it is widely known as “karasumi,” especially in Japan and Taiwan, where it is particularly popular. Southern Taiwan, notably Kaohsiung, is recognized globally as a major production area. In Japan, karasumi made in places such as Nagasaki is especially famous and is counted as one of the “Three Great Delicacies of Japan,” alongside uni (sea urchin) and konowata (salted sea cucumber entrails).

Characteristics and Production Method

Karasumi is made by carefully removing the fresh mullet ovaries, draining blood, salting, and curing the roe, then drying it in the sun or at low temperatures to remove moisture. This process produces a sticky texture, intense and concentrated umami flavor, and a unique aroma. The appearance ranges from amber to brown, with the pressed roe forming into flat board-like shapes. Karasumi’s high preservability allows for long-term storage under appropriate conditions.

Mullet Roe in Taiwan

Taiwan is internationally acclaimed as a mullet roe production area along with the Mediterranean and Japan. Kaohsiung City, Tainan City, and Pingtung County in the southern part of Taiwan are the main producing areas, with manufacturing peaking during the winter season in line with the migration of fresh mullet. Taiwanese mullet roe is generally thicker, paler in color, has a mellow saltiness, a robust umami, and a particularly sticky texture compared to Japanese varieties.It is widely used as a prestigious gift and is a staple at festive occasions such as New Year celebrations. It is easily found at markets and night markets, where it is a popular local specialty, especially in the Liuhe Night Market in Kaohsiung, attracting both tourists and locals.

History and Regionality

Karasumi has an ancient history. Along the Mediterranean coast (in Italy, France, Egypt, etc.), it is known as “bottarga” and has records dating back to ancient Roman times. It is believed to have been introduced to Japan after the Edo Period, possibly influenced by Western preservation processes. In Taiwan, it arrived from Chinese coastal regions, particularly Fujian, in the 17th century and subsequently merged with local fishing techniques to establish the current Taiwanese-style mullet roe culture.

How to Eat and Applications

In Taiwan and Japan, karasumi is enjoyed sliced thinly as a delicacy best paired with alcohol, grilled to bring out its aroma, or used in Chinese cuisine alongside vegetables, daikon radish, or as a topping for fried rice and noodles—demonstrating its diversity in preparation. In Italy, it is commonly used as a topping for pasta and salads. In Taiwan, karasumi pairs excellently with soy sauce or liquor and is considered the perfect companion for beer or Kaoliang liquor. For preservation, refrigeration or freezing is recommended: protecting the cut surface with wrap or oil helps maintain its flavor.

Nutritional Value and Components

Karasumi is rich in protein and fat and also contains small amounts of vitamin E, B group vitamins, as well as unsaturated fatty acids such as DHA and EPA. However, since a significant amount of salt is used in its production, attention should be paid to sodium intake.

A Cross-Cultural Delicacy

Today, karasumi remains a valued traditional specialty and luxury food in various regions such as Taiwan, Italy, Egypt, and Japan. Depending on the place of production, there is variation in raw materials, processing, and flavor, making it a highly prized and rare food item among gourmets around the world.