築地魚河岸・山治「ボラ子情報」

築地
築地・山治のボラ子

ボラの卵、一般の方には「カラスミ」と言った方がわかりやすいと思いますが、ただ今の時期、全国各地から築地市場へと、入荷の最盛期に入ってます。作り方は、和食職人のこだわりの作り方があるので、さまざまです。今時期から作り始めて、お正月には、美味しく熟成、乾燥した、旨い!カラスミができますよ!サイズによって価格はバラバラ、ぜひ、担当の恭平まで、ご一報ください。

 

 Mullet's egg lines up in the shop of "Yamaharu" in Tsukiji, and the straight line to the New Year. We "Yamaharu" introduce mullet's (mullet) egg today. In general, it is said, "Karasumi", "Dried mullet roe" in Japan. The dried mullet roe exists all over the world, and bottarga in Italy and (boutargue) in France and etc. are known as a place.  “Uyuitu” from Taiwan is also famous. The tuna and other roes are used without limiting the one of these foreign countries to mullet's egg. The egg such as “Menada” like to the mullet and the Spanish mackerel, the sea bream was made for a long time in Japan. The dried mullet roe is one of the Japanese three major delicacies in Japan. "Karasumi", "Dried mullet roe" is one of the Japanese three major delicacies in Japan. "Karasumi", "Dried mullet roe" that has handled by "Yamaharu" is workman finish. "Karasumi", "Dried mullet roe", way of making is salted mullet's ovary, pulls out the salt, and dries. It is called, this mullet's ovary is "Mullet child", and lines up in Tsukiji Fish Market at the end of the year. It is from nationwide various places to Tsukiji Shijo at the season of arrival. The recipe has how to make stick to of the Japanese food workman. Delicious "Karasumi", "Dried mullet roe" can be done by making it for the period nowadays at the New Year. The price changes depending on the size, and inform Kyohei who is charge by all means, please.