Karasumi Bottarga Japanese Mullet Roe

Nagasaki Prefecture — introduced from China (Fujian) during trading period, 17th century

Karasumi (唐墨, literally Chinese ink) is Japan's equivalent of Italian bottarga — the salted, pressed, and dried roe sac of grey mullet (bora), produced primarily in Nagasaki Prefecture. After salt-curing 3-7 days, the roe sacs are pressed flat under weighted boards and air-dried 1-2 weeks until firm and amber-colored. Karasumi's flavor profile is rich, intensely savory, and with a characteristic sweetness from the roe's natural oils — different from the stronger Italian bottarga. Thinly sliced and served with sake, or grated over hot rice and pasta, karasumi represents Japanese luxury preserved roe culture. Nagasaki karasumi is designated a Japanese luxury product.

Rich, savory-sweet concentrated roe umami — sweet and less aggressive than Italian bottarga