Karasumi facts for kids
Quick facts for kids Karasumi |
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Taiwanese mullet roe drying in open air. The roe 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.
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| Japanese name | |
| Kanji | 唐墨, 鱲子 |
| Katakana | カラスミ |
| Rōmaji | karasumi |
| Chinese name | |
| Traditional Chinese | 烏魚子 |
| Hanyu Pinyin | wūyúzi |
| Hokkien POJ | o͘-hî-chí |
Karasumi is a special food made from the roe (eggs) of a fish called the mullet. To make it, the mullet roe is first salted. Then, it is dried in the sun. This process gives Karasumi a unique taste and texture.
People think the name "Karasumi" comes from how it looks. It looks like the blocks of sumi (inkstick) that were brought from China (which was called Kara in old Japanese) and used for Japanese calligraphy (fancy writing). Karasumi is a very expensive and special food. People often enjoy it while drinking sake, a type of Japanese drink. It is similar to a Mediterranean food called Bottarga, but Karasumi is usually softer.
Contents
What is Karasumi?
Karasumi is a type of preserved seafood. It is made from the eggs of the grey mullet fish. The process involves carefully salting the roe. After salting, it is pressed and dried. This drying process can take several days or even weeks. The goal is to remove moisture and create a firm, dense block of roe.
How Karasumi is Made
Making Karasumi is a careful process. First, fresh mullet roe is cleaned. Then, it is covered in salt. After salting, the roe is pressed to remove extra liquid. Finally, it is left to dry in the sun. This drying step is very important. It helps to preserve the roe and gives Karasumi its special flavor and texture. The longer it dries, the firmer it becomes.
Where Karasumi Comes From
Karasumi is a famous food in certain parts of the world. It is especially well-known in Japan and Taiwan.
Karasumi in Japan
In Japan, Karasumi is a specialty of the city of Nagasaki. It is considered one of the "three chinmi of Japan." Chinmi are rare and highly prized foods. The other two chinmi are salt-pickled sea urchin roe and Konowata (fermented sea cucumber guts). These foods are known for their strong, unique flavors.
Karasumi in Taiwan
The town of Donggang in Taiwan is also very famous for its Karasumi. Mullet fishing has a long history in Taiwan. People have been catching mullet there since the time when the island was under Dutch colonial rule. This shows how important mullet and Karasumi have been to the region for many years.
