99% of the worlds karasumi bottarga is commercially made and certainly not wild caught, so if you search the perfect karasumi, it must be wild, handmade and cured by either a chef, or culinary expert.
This karasumi displays the ultimate color and intensity. It was extremely moist and soft, almost juicy, and I could really taste the true essence of the roe.
A brainy food, it envelops your palate and you feel the sea, yet you have the intensity of the curing, a sweet kumquat-like lingering flavor that sends an intense aroma through your body. There is no better food to enjoy with sake.
Categories: Kitchen Facts