A Story of Karasumi

 

We make a Japanese traditional food called "karasumi" , similar to "Bottarga". Sugaya's karasumi is special, based on a unique recipe my great-grandfather created 60 years ago for his inn in Fukuoka.

Unlike typical karasumi made by smoking salted fish roe, Sugaya's uses pollack roe, marinated in salt and chili peppers, adding natural umami. Our process includes drying and fermenting, preserving delicate flavors and enhancing the taste.

Sugaya's karasumi offers a complex harmony of flavors, best savored slowly and often paired with sake or wine. Eating karasumi sharpens the senses, providing a meditative and relaxing experience.

 

60年前、博多の「寿賀旅館」で誕生した明太子からすみ。

一般的なからすみは塩漬けしたボラの卵を燻製にしますが、はかた寿賀やのからすみは明太子を乾燥させています。塩と唐辛子に漬け込んだ明太子が乾燥と発酵の工程を経ることで、繊細な風味を保ちながら味わいを深めています。

また、からすみにすることで通常の3分の1のサイズにまで凝縮されるため、少量でも十分に味わうことができます。日本酒、焼酎、ワインとの相性も抜群です。ぜひ一度ご賞味ください。