One of the three famous delicacies in Japan, Bottarga (karasumi in Japanese) is preserved mullet roe sac that has been cured with salt then dried under the sun. Bottarga is widely used in many countries as a luxury ingredient and the higher the quality, the heftier the price tag. Somewhat similar to aged cheese, bottarga packs a punch of umami but with concentrated primal flavor of the ocean. It has a distinctive flavor yet more mellow than anchovies and rounded than caviar. A little goes a long way and a small amount can add depth and complexity to any dish. Remove the thin layer of outer skin first, then slice thinly and serve as an appetizer or grate it and garnish on top of pastas or salads.