I adore karasumi and this time I had a first chance to check this mullet roe in Taiwan, a place surrounded by warmer seas and hence better karasumi. Holding it up to the light, a chef explains the translucent hue is key to the taste. I too agree colour is important, but the curing of karasumi is key to taste and each curing is formulated individually. This is very tasty served with apple – non sweet local Taiwanese apple – an excellent combination.
Categories: Life Cycles