(Courtesy of Shizuoka Shimbun Daily) Karasumi, known as “boutargue” in French, or as “botarga” in Italian, is the natrally dried/preserved roe pouches of the mullet. It is quite an expensive morsel in Japanese cuisine as well as in Europe (that is, the real one!). Numazu City, one of the main fishing harbors in Shizuoka Prefecture, is quite renown for its karasumi. The season for catching bora/鯔, or mullet in English, has begun and fishermen have just started drying their roe pouches/karas
Filed Under:
Italian CuisineTagged:
Botarga,
Boutargue,
Europe,
Fishermen,
Fishing,
Japanese Cuisine,
Karasumi,
Morsel,
Mullet,
Pouches,
Prefecture,
Renown,
Roe,
Shimbun
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