This is another one of those strange Japanese delicacies. When this fish is caught, its roe is super prized, but the flesh itself much less, often just turned into fishcake. The roe is cured and becomes a premium delicacy. Ours is homemade in the restaurant.
[How to make Karasumi]
* You take the roe of the mullet and first drain out the blood.
* Cure it in salt for one day.* Wash out the salt.
* Soak it in sake for one day.
* Dry it.
Et voila, this is Karasumi!It is meant to be had just a little at a time, slowly, as a companion of good sake or shochu.
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