A Wonderful Experience with Karasumi
Last weekend is moon festival, all of my relatives got together at my grandmother's home and celebrated it. Because my mother and my aunt are good at cooking, I sneaked into the kitchen, in order to learn some skills. There is one stuff caught my eyes, which is called Karasumi. I found it cool to cook this thing.
Karasumi is a food made by mullet's roe and dried in sunlight. Its price is very high, so we usually have it on special days. The way to cook it is very simple : we usually soak it into rice wine for half of an hour, and then start roasting it! This step is quite important, because once you lose your attention, the Karasumi would become too dry, and its color would be imperfect,either. After I haved its 2 sides equally roasted, its presented beautiful golden look and gave off savory smell! To make it a dish, my mother cut several slices of Chinese radish to accompany it. With this arrangement, the Karasumi will become more tasty and refreshing!
Although this dish is not difficult to cook, it can be a delicacy if you deal with it with the right method. I'm so contented with the result this time, I hope I can learn some more challenging the next time!
Sounds good! Though you said that it was easy to make, it was truly a challenge for a person who have never been to the kitchen like me.
ReplyDeleteBut I really want to say that my feeling about Karasumi was inconsistent with yours. I looked up a dictionary for the word “Karasumi” in the very beginning, and I found it was something reminding me of my bad experience: I once vomited after having that… In my opinion, it tasted strange and disgusting; however a lot of people love it… Who knows? Maybe it is my taste buds that have some problems.
Hi, Kai-Yu Yao:)
ReplyDeleteWow, your fish dish sounds wonderful to me! Though I'm not someone who loves fish, your recipe seems like a good way to get myself to have some fish at least once in a while. But I do have to ask you several things regarding to the way to cook Karasumi. The first one is: About how long will people need to finish a dish of Karasumi, I mean, excluding the 30 minutes needed to soak the mullet's roe? The second one is: Will the mullet's roe give kitchens a bad smell? Well, I asked the second question just out of curiosity. Because although my mom seldom make fish dishes,(That's my bad sorry. I hate the odor of fish. In return, Mom works hard looking for alternative recipes just to please her annoying daughter.)every time she cookes it, the kitchen is then filled with odor that keeps me away from the kitchen. Perhaps it's simply because I'm a annoying person who can't stand the smell of fish. Or perhaps there are some other ways that I don't know which can prevent the fish from producing bad smells while cooking it.
Anyway, thank you for sharing this special recipe with me.
Best regards,
Your Friend, Emily Chiang
Ha ah, maybe it’s time for me to learn how to cook!
ReplyDeleteAlthough my mom once said that cooking is as magical as doing magic tricks and we can get lots of fun from the process, it is still a hard task for me.
Even though there weren’t complex steps when you cooked Karasumi, I believed that it wasn’t that easy when it comes to roasting. The key point is: How do you know if it is the right timing to take it out from the pan?