Karasumi is a specialty of and along with salt-pickled sea urchin roe and Konowata one of the ''three chinmi of Japan'' . It is made by salting roe and drying it by the sunlight. A theory suggests that it got its name from its resemblance to a block of ''sumi'' imported from China and used in shodo. Karasumi is a high priced delicacy and it is eaten while drinking sake.
The town of in Taiwan specializes in the delicacy.
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