Salt-dried grey mullet eggs (Karasumi) from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (page 29) by Nancy Singleton Hachisu

  • grey mullet roe
  • shochu
  • Show all ingredients...

  • EYB Comments

    Mullet roe salts for 3 days, brines, for 12 to 24 hours, and then dries for 1 to 2 weeks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mullet roe salts for 3 days, brines, for 12 to 24 hours, and then dries for 1 to 2 weeks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.