Production of karasumi, a delicacy made by salting mullet roe and drying it in the open air, is reaching its peak in Owase, Mie Prefecture.
The mullet roe is turned over many times a day and sun-dried for about two weeks until golden brown at the Hashisa Shoten store in the city.
Large karasumi that cost more than 10,000 yen each are sold mainly to fancy Japanese-style restaurants. However, Hashisa Shoten said it was not sure how many orders it would receive this year, due to the decrease in parties and banquets amid the spread of the novel coronavirus.
Isako Hashimoto, 75, said that Hashisa Shoten plans to produce about 1,000 karasumi this year as usual. She hoped that people who visit Owase under the government's Go To Travel tourism promotion campaign will also buy karasumi.
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