Every Autumn I import a few boxes of cured Mullet roe, also called bottarga-karasumi-wu yu zi, from Taiwan to give out as gifts during the holiday season and it’s always a hit. Karasumi is a delicacy in Asia, made from the sacs of the mullet fish who begin their Fall run right into eager fisherman. Their roe sacs are salted and then dried in the sun until they become briny, crumbly, and so very umami, sticking to your teeth as you munch on thin slices that have been lightly toasted, sandwiched with garlic, daikon, or scallions. Slightly bitter, sweet, and salty, the complex flavors are a great accompaniment to alcohol.

Italians lovingly use it grated over pasta or eggs (or… anything), and at nearly $10 an ounce, it’s quite an expensive delicacy. In Japan, it can cost up to $120 for a single portion.

While most pasta recipes for Karasumi call for grating it, I prefer it shaved instead, especially when I want to treat myself with decadence on a crisp, winter day. This recipe is very simple, calling for just good olive oil, a nice flaked sea or himalayan salt, pepper, sliced scallions, and of course, Karasumi. Unfortunately I didn’t have daikon, but a little grated radish would go a long way too, but a wedge of lemon for a hint of acid and citrus does wonders too!

Ingredients

• About 1 inch of lightly toasted Karasumi, thinly shaved/sliced
• 1 tablespoon scallion, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 serving spaghetti
• Salt (flaked sea or pink himalayan) to taste
• Cracked black pepper
• Wedge of lemon (optional)
• 1 tablespoon grated or matchsticked daikon (optional)

1. Lightly toast the karasumi by either running it over an open flame for a few seconds, or for 20 – 30 seconds in the toaster oven at 350 degrees F. Thinly shave.
2. Boil the pasta according to instructions until al dente. Toss with olive oil, salt, pepper, and half of the shaved karasumi.
3. Garnish with the remaining shaved roe, scallions, and serve with a wedge of lemon and/or daikon.