Nagasaki Karasumi is a traditional Japanese delicacy, a salted and dried food produced by simply salting and drying the roe of the grey mullet. Known for its amber color, Karasumi is distinguished by the flavor and aroma of the roe. Considered one of the country's three best delicacies, it has become an ingredient in Nagasaki's Shippoku cuisine, a fusion cuisine combining Chinese, Dutch, and Japanese cultural elements . It is registered as a Geographical Indication (GI) product and was granted protection on July 20, 2023.

History and Cultural Connection

Karasumi has ancient origins; from autumn to winter, schools of grey mullet flock to the sea near Nagasaki Prefecture, its breeding ground, and these fish have been fished since ancient times. The karasumi production method was developed during the Edo period (1603-1867) using the mature ovaries of female grey mullets. The product's importance was reinforced in 1712 when Nagasaki Karasumi was presented to the shogun of the time, Tokugawa Ienobu, and continued to be presented to the shogunate for the next 150 years.^【1】   Over the years, producers have improved their ability to utilize the ingredients and their processing technology. With the increase in the number of producers and sellers since the Meiji period, Nagasaki Karasumi is now recognized nationwide as a traditional dish of Nagasaki.

Production Process and Features

Nagasaki Karasumi is prepared exclusively using mullet eggs. The process begins with marinating the eggs in salt or a salt solution, without any other seasonings such as liquor. The salted eggs are then desalted if necessary to adjust the salt content, and then dried to intensify the umami -related components while being shaped. Steps such as the amount of seasoning, drying time, and when to stop the process are determined by expert sensory assessments based on visual and manual perception. Each Karasumi is shaped by hand, and care is taken to ensure the egg is wiped dry without any oil, fat, liquor, or other seasonings during the drying process. This craftsmanship and technology required to produce high-quality Karasumi have been passed down from generation to generation in the region.

Gastronomic Use and Shippoku Cuisine

Karasumi, thanks to its flavor and aroma, is often sought after in thin slices as an appetizer or as a souvenir. It is traditionally a component of Shippoku cuisine . Shippoku cuisine originated in Nagasaki, a center of trade with China and the Netherlands during the Edo period. This cuisine combines elements of Japanese, Chinese, and Dutch culinary traditions. The main course consists of a variety of dishes served on large platters by guests seated around a round table.