Karasumi (Japanese Mullet Bottarga)
からすみ (Karasumi)
Por qué hacer sourcing en Japón
Nagasaki's 400+ year karasumi tradition produces a distinct salt-cure and pressing profile; one of Japan's three classic delicacies (sankin).
Spec clave
Protein 35-45% post-cure; salt 8-15%; lipid 25-35%; characteristic amber-orange colour from oxidation during sun-drying.
Producto final típico
Fine-dining karasumi shavings (over pasta / rice), gift-grade kaiseki accent, Western-fusion premium retail.
At a glance
- Proveedores listados
- —
- MOQ típico
- 1–10 kg cured product; 100 g – 1 kg specialty grades
- Plazo típico
- 12–20 weeks (allocation-constrained)
- Regiones de origen
- Nagasaki, Kagawa, Taiwan-influenced Kyushu (limited)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Roe: October – November (mullet spawning); curing 30-60 days
- Estado regulatorio en Japón
- Food product; salt and protein labelling under JAS
- Nombre japonés
- からすみ
- Romaji
- Karasumi
Sobre este ingrediente
Salt-cured and sun-dried mullet (Mugil cephalus) roe — Japan's premium counterpart to Mediterranean bottarga. Nagasaki has 400+ year heritage as the centre of Japanese karasumi production, with smaller producers in Kagawa and Taiwan-influenced southern Kyushu. Karasumi is one of Japan's three classic delicacies (sankin) alongside konowata and uni. The cure-and-press process takes 30-60 days, during which the roe loses ~50% mass. Used in fine-dining (shaved over pasta, rice), as gift-grade kaiseki accent, and increasingly in high-end Western fine-dining alongside Mediterranean bottarga.
Estado regulatorio
| Japón | Food product; salt and protein labelling under JAS |
|---|---|
| Unión Europea | Food import; allergen labelling for fish required |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling per FALCPA |
| China | GACC food facility registration; AQSIQ inspection |