Karasumi, からすみ, 鱲子.
Salted mullet roe that is sun-dried. Karasumi is a softer analog of Mediterranean Bottarga, and is a specialty from the Nagasaki area.
[Karasumi]
Karasumi is a high priced delicacy and it is eaten while drinking sake. It is also served as part of kaiseki cuisine. The dried roe is eaten as it is, thinly sliced, but may also be lightly grilled.
Together with uni (sea urchin roe) and konowata (cured sea cucumber innards), it is one of the "three superlative delicacies" (tenka no sandai chinmi).
The name "karasumi" is said to come from the resemblance to a stick of sumi, Chinese ink, as used in calligraphy and ink painting. However, light colored karasumi blocks are the best quality.