A chinmi (“delicacy”) from Hyogo, our house-made karasumi is in its final drying stage. It’s a long process that begins by processing the fresh mullet roe and carefully removing blood using fine needles. The roe is then pickled with salt, then sake or soju is used later to rinse away the excess. Finally, it’s left to dry! Often called the Japanese equivalent of bottarga, we currently use our karasumi as a kind of “cheese”, finely grated atop our hand roll course to add a savory depth. . . . . . #karasumi #omakase #sushi #hyogo #bottarga #japanesefood #sfeats #sffoodie #sffood #sfomakase #唐墨 #自家製 #ボラの卵 #ボラ#ボラ子 #カラスミ #日本料理 #料理人 #烏魚子 #美食 #料理記録 chef_ken.sf
