What is karasumi in sushi?カラスミ
This time, I looked into the various names and seasons for sushi karasumi.
How to call karasumi
【karasumi】dried, salted mullet roe カラスミ
Karasumi refers to the salted ovaries of mullets, etc. In some areas of Japan, mullet, Spanish mackerel, and mackerel are used. Karasumi’s name is said to have come from its resemblance to “Tangboku”, a type of ink that originated in China. Karasumi has a long history, and was first made in Greece and Egypt.
The peak season for karasumi
Regarding the season for mullet roe, in the past, there was no refrigeration technology, so eggs caught in early autumn were immediately processed and sold by the end of the year. Therefore, in terms of seasonality, the season for mullet roe is from autumn to winter. However, by freezing eggs or importing eggs from the southern hemisphere, it is now possible to make mullet roe all year round.
The best time to make karasumi is around autumn, when the weather is nice, windy, and dry. Also, early spring is considered to be the best time to make it. Specifically, they start arriving around early October, and the peak period for arrival is from late October to November.
From the above information, the season for mullet roe is traditionally from autumn to winter, with the peak season being from October to November, but with modern technology, you can enjoy delicious mullet roe throughout the year.
