The Karasumi which the eggs of striped mullet are preserved in salt and dried for days until stiff, is high-grade delicacy that is said the truffle of the east, Karasumi of the west. Originally it was Egyptian and Greek foods using the eggs of Spanish mackerel, and came about 400 years ago from Turkey to Nagasaki. The first generation of Takanoya was made current form. It is said that raw materials was changed to the striped mullet in 1675 (Enpo 3) and built it up. There are valious ways of eating such as sliced, broiled lightly, and so on. It matches the alcohol. It is expensive, but good to try this specialty.

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