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“Karasumi is salt-cured, sun-dried mullet roe. A specialty of Nagasaki, it is similar to the Italian bottarga, Greek avgotaraho or Turkish tarama. Kuchiko is pressed sea cucumber ovaries and comes in small, triangular sheets that can be eaten either raw or grilled. It's called kuchiko when raw and konoko when dried.” — Tetsu Kariya
Karasumi is salt-cured, sun-dried mullet roe. A specialty of Nagasaki, it is similar to the Italian bottarga, Greek avgotaraho or Turkish tarama.
Kuchiko is pressed sea cucumber ovaries and comes in small, triangular sheets that can be eaten either raw or grilled. It's called kuchiko when raw and konoko when dried.