Karasumi
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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.<ref>Template:Cite book</ref> 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 (Template:Lang-zh). Mullet fishing in Taiwan can be traced back to when the island was under Dutch colonial rule.<ref>Template:Cite news</ref>
See also
References
Template:Roe Template:Dried fish and seafood Template:Japanese food and drink Template:Fishing industry topics