Carpaccio Karasumi

karasumi Japan

Looking back, I found this photo I pictured at restaurant Yabe in Ginza Tokyo.

Yabe’s version is moist and less salty, sliced thinly, a delicious ocean treasure best enjoyed with sake. This immaculate karasumi served a top mochi slightly heated over sumi-bincho, and the thinly sliced Karasumi added gives a texture contrast. The perfect combination made from salted and dried mullet roe, Yabe san cures his own karasumi once a year, making it in October from freshly caught mullet roe.

Under the Autumn sun they are dried after the roe pouches are carefully cleaned, rid of any blood vessels. They are then treated with salt and cured by chefs by using their own process and ingredients. Taste is developed by process, in the kitchen and outside the kitchen, detail is what makes the difference. These are striped mullet from Chiba port, high quality JPY 23,000 per kilo.

This is the process used by Yabe san, a well-known chef in Tokyo’s Ginza district:

Step One –clean water

Clean the mullet roe for 7 days.
Remove the little blood veins on the surface.
Immerse them in ice water for 2 hours.
Take them out from the ice water and lay them on an absorbent paper towel for 4 hours to drain off the water.
Immerse them again in ice water for 2 hours > drain off the water.
Repeat the same process (soak > drain) 4 times a day for about 7 days until the ice water becomes clear.

Step Two –marinate

Marinate them in salt for 3 days.

Step Three –soak

Soak them in shochu (mugi) for 12 hours.

Step Four –marinate

Marinate them in mirin kasu (lees left over from mirin production) + saikyo miso for 1 day.

Step Five –clean

Clean off the miso and kasu on the surface.

Step Six –dry

Dry in the sun for one month.

Categories: Kitchen Facts, Life Cycles