과거부터 조선과 왜국은 어느정도 교류를 했었으니 건너간 것도 있고 넘어온 것도 있고 그러는거지. 그 외에는 약탈 당한것도 많고..일본인들 중에 야키니쿠, 곱창 종류의 요리, 명란젓 같은것도 한국에서 건너갔다는걸 모르는 사람들이 많음. 요즘에 일본 야키니꾸 집도 코리안 BBQ라고 해서 말았었는데 요즘은 KOREAN도 뺐더라..재패니즈 BBQ 이렇게 팔던데
Karasumi is also a classic Italian dish called "Bottarga", it is made either from tuna eggs or mullet eggs. It is really delicious. I suggest you to try "linguine, vongole e bottarga" (Linguini, clams and bottarga), a classic dish from Sardinia.
We eat that in Spain, but it's prepared only with salt, it's very delicious and also has a strong flavour, I would love to taste the Japanese's one, because looks almost identical to the one we prepare here
한국에서도 숭어의 알에 양념을 발라 말리고 다시 양념과 참기름을 발라 말리기를 계속해서 반복해 만드는 음식이 있습니다. 비슷한 방식인 것 같네요. 대단히 맛있고 밥 반찬으로 최고라는 얘기가 많습니다만 엄청나게 비싸서 먹어본 적은 없네요. 한국에서는 남부에서 전통 방식으로 장인분들이 만들어서 판다고 합니다.
Thank you for sharing your wisdom! I am an experienced English chef living in Brazil and I was looking for some guidance. I have experience in fish curing: sardines, salmon, large fish. However no experience with roe. I have begun with swordfish roe which is more common than grey mullet. The mullet is too small here in the northeast. I think I did very well with the salting before I saw your video, but you gave some good tips about cleaning and removing the salt with sake, and also the timings for salting and drying. The swordfish roe is much bigger, and the skin ia much thicker. I will be happy to discuss this if you are interested! Thank you!
Can you use a syringe with a needle and flush the blood vessel of the karasumi? Poking a hole at one end and flushing from the other with saltwater will drive all of the blood out.
![[Three major delicacies in Japan] How to make karasumi! From preparation to drying [Mullet egg]](/img/logo.svg){kind=logo}
