Karasumi

Carefully clean the Mullet roe sacs, removing any visible blood vessels or membranes without breaking the roe sac itself. Pat the Mullet roe sacs very dry with paper towels.

Generously coat the entire surface of each Mullet roe sac with Fine sea salt, ensuring full coverage. Place the salted Mullet roe sacs in a non-reactive container.

Cover the container with a clean cloth or plastic wrap and place a weight (such as a plate with cans) on top to press the Mullet roe sacs. Refrigerate for 24-48 hours, draining any accumulated liquid every 12 hours.