Karasumi
| Karasumi | |||||||||||||||||
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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、鰡子、鱲子 | ||||||||||||||||
| Hiragana | からすみ | ||||||||||||||||
| Katakana | カラスミ | ||||||||||||||||
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Karasumi (Japanese: からすみ (唐墨、鰡子、鱲子) or wūyú zǐ (Chinese: 烏魚子) is a food item made by salting mullet roe pouch and drying it in sunlight. It is a softer analog of Mediterranean bottarga.