|This article does not cite any references or sources. (December 2009)|
Karasumi (Japanese: カラスミ (唐墨,鱲子), Romaji: karasumi; Chinese: 烏魚子; pinyin: wūyúzi; Pe̍h-ōe-jī: o͘-hî-chí) is a food product made by salting mullet roe and drying it by the sunlight. A theory suggests that it got its name from its resemblance to a block of sumi (inkstick) imported from China (Kara) and used in shodo. Karasumi is a high priced delicacy and it is eaten while drinking sake.
It is a speciality of Nagasaki and along with salt-pickled sea urchin roe and Konowata one of the three chinmi of Japan. The town of Tungkang in Taiwan specializes in the delicacy. Mullet fishing in Taiwan can be traced back to when the island was under Dutch Colonial Rule.
- "Mullet roe brings gold to Taiwan’s fishermen," Taiwan Today, February 19, 2012
- Botargo, a Mediterranean salt-cured mullet roe.
- Myeongran, a Korean fermented seafood consisting of mullet roe.
- Smoked egg