The Journey to Karasumi

Offshore mullet is a popular lunch topping.

Unlike the dark mullet often seen around river mouths, this offshore mullet is a delicious fish that lives out at sea without approaching rivers.

At this time of year, offshore mullet carry roe before spawning. When their swollen bellies are opened, they are packed with either roe, known as borako, or milt.

The milt is simmered and served as an à la carte dish or appetizer, while the roe is made into karasumi.

Now then, let us briefly explain how karasumi is made.

The following is an explanation from its maker, Yuya.

“We purchase the mullet whole and carefully remove the roe without damaging it.
Using the back of a spoon, we carefully remove the blood from the roe, then firm it in ice water.
After removing the blood for one to two days, we salt it.
During the salting process, we discard the liquid released by the roe each day and add more salt, for a total of three days.
We then desalinate it over two to three days and cure it in a miso bed for one week.
After that, it is dried in the sun for about a week and a half. We watch its firmness and wait for it to be ready.” That is the process.

This is how delicious karasumi, perfect with sake, is made.

Please enjoy karasumi with sake or another drink of your choice.

At Yahata Sushi, we are committed to delicious food, from karasumi to making kazunoko from herring.

We would be delighted if you could savor these efforts as well.