Karasumi

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

karasumi.gif

Karasumi, known as “boutargue” in French, or as “btarga” in Italian, is the dried roe pouches of the mullet.
It is a quite expensive morsel in Japanese cuisine as well as in Europe (that is the real one!).

Numazu City is quite renown for its karasumi, and fishermen have just started drying them under the sun, after getting rid of blood vesels, carefully cleaned them and sprinkled them with salt.

karasumi2.jpg
They are served thinly cut as they are in Japanese restaurants, or used in Italian and French restaurants, especially with pasta.

This year’s catch was only one fourth of the usual expectation, so brace yourselves when you open your purse!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s